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1
Preheat oven to 350 degrees F.Set racks in lower third of oven.
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2
In a medium saucepan, combine semolina, sugar, pulp from scraped vanilla bean and lowfat milk.
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3
Stir continuously till mix comes to a boil and thickens, about 15 min.
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4
Remove from heat and while stirring add in grated lemon zest and Large eggs.
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5
Let cold for 10 min.
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6
Phyllo sheets can dry out quickly so remove the number of sheets you will need and set them to the side covered with a damp kitchen towel to provide moisture.
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7
Rewrap the phyllo you are not using and chill or possibly refreeze it.
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8
Butter each leaf of phyllo individually.
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9
Stack the first 8 sheets on the bottom of a rectangular pan.
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10
Pour in cooled custard.
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11
Butter another 8 sheets and arrange them one over the other on top of the custard.
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12
Make several cuts with a knife through all layers of the phyllo sheets to allow steam to escape.
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13
Bake for 40 to 45 min till golden brown and custard has puffed.
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14
Glaze:Put all glaze ingredients into a saucepan.
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15
Bring to a boil and simmer gently till slightly thickened and reduced by about on quarter.
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16
Cold slightly.
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17
Poor hot syrup over cooled custard.
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18
Adjust the quantity of syrup to your liking.
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19
Sprinkle with cinnamon.
