Galaktoboureko

Syrup

• 220 g caster sugar
• 110 g water
• 1 lemon rind thinly peeled
• 40 g freshly squeezed lemon juice
• 1 pinch ground cinnamon
• 2 tsp whole cloves
• 3 - 4 cinnamon quills

Custard

• 1 tsp unsalted butter plus extra to grease and 150 g melted, to brush
• 6 egg yolks
• 180 g caster sugar
• 180 g fine semolina
• 1500 g milk
• 2 tsp natural vanilla extract
• 12 sheets filo pastry