Kadaifi Galaktoboureko with Velvet Custard

Method

1. In a small saucepan, combine the lemon juice, sugar, water, cinnamon stick, and honey. Place over high heat and bring to a boil, stirring until the sugar dissolves. Remove from heat and let the syrup cool completely.
2. In a separate saucepan, add half of the sugar (100g), the milk, heavy cream, and semolina. Place over medium heat and whisk continuously until the mixture comes to a boil and thickens.
3. Remove the custard from the heat and stir in the butter, vanilla, and salt. Mix until the butter melts, then set aside to cool.
4. In the bowl of a stand mixer, combine the eggs and the remaining sugar (100g). Beat with the whisk attachment on high speed for 2-3 minutes until the mixture becomes pale and fluffy.
5. Gently fold the egg mixture into the cooled custard using a spatula, ensuring everything is well combined.
6. Preheat the oven to 300°F (fan).
7. In a large bowl, carefully separate the kadaifi strands with your fingers, fluffing them up gently so they open up.
8. Butter a 28cm round baking pan. Spread half of the kadaifi evenly in the pan, pressing lightly. Brush generously with melted butter. Create a small rim around the edges.
9. Pour the custard over the kadaifi layer and spread it evenly.
10. Top with the remaining kadaifi, following the same process as the base: spread evenly, brush with butter, and create a slight rim.
11. Bake for 2 ½ to 3 hours. Halfway through (after about 1 ½ hours), carefully flip the galaktoboureko upside down to ensure even browning, then continue baking.
12. Remove the hot dessert from the oven and immediately pour the cold syrup over it. Let it absorb the syrup for about 1 hour before serving.
13. Cut into pieces and serve warm or at room temperature.