The baking time was inadvertenly omitted from this recipe in last Thursday's food section. GALATOBUREKO (Custard in Phyllo Pastry) 10 egg yolks 3/4 cup sugar 3 tablespoons cornstarch 1 1/4 quarts milk, scalded 4 tablespoons farina, or Cream of Wheat 2 tablespoons butter Rind of 1 lemon 1 pound butter, clarified 3/4 pound phyllo pastry (about)
Beat egg yolks until frothy. Gradually add sugar and continue beating until sugar is dissolved. Dissolve cornstarch in 1/2 cup milk and set aside remaining milk. Add farina and lemon rind to yolk mixture and mix well. Add scalded milk (including milk with cornstarch) gradually to yolk mixture and blend. Transfer to saucepan and cook over medium heat until thick. Remove from fire, dot with butter, place paper towel over pan, cover and set aside to cool.
Brush a 13-by-9-by-1 1/2 inch pan with clarified butter, bottom and sides. Place phyllo sheet in pan and brush with butter. Continue until about 12 sheets have been used. Butter top sheet well and spread custard over this. Drizzle butter over custard and top with about 15 sheets, brushing each with butter. Cut through top layer (diamond or square) and drizzle more butter over cuts.
Bake in a pre-heated 350-degree oven for 1 hour. Remove from oven and pour over this a syrup made with 2 1/2 cups sugar, 1 1/2 cups water and 1 tablespoon lemon juice, boiled for 20 minutes. Serve at room temperature. Do not cover or it will get soggy.