Basbousa with Custard and Baklava Pastry

Ingredients

• Basbousa batter:
• Coarse semolina
• Fine semolina
• 1/3 cup yogurt
• 1/2 cup milk
• 1 cup butter
• 1 teaspoon vanilla
• 1/2 cup sugar
• Custard:
• 2 liters milk for curdling
• 1/2 cup vinegar or lemon juice
• 2 cups milk
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon orange blossom water
• 1/2 teaspoon rose water
• Pistachio for garnish
• Baklava or kataifi pastry
• Soft butter
• Syrup for soaking the basbousa

Method

1. Mix the dry basbousa ingredients, then add the wet ingredients and stir well. Spread the mixture flat in a medium-sized buttered baking tray... place the tray in the refrigerator for 10 minutes.
   Timers: 10 min
2. Prepare the custard in the meantime: put 2 liters of milk on the heat... when it warms slightly, add the vinegar until the milk curdles... strain it well...
3. In a pot, put 2 cups of milk with the sugar, cornstarch, orange blossom water and rose water and stir off the heat... put the mixture on the stove... when it boils and thickens slightly, add the curds and stir well... place the mixture over the basbousa... then garnish with pistachios as desired...
4. Cover the top of the custard with about 8 layers of phyllo (kallaj or baklava dough) and brush butter between the layers... then brush the top with butter and cut the basbousa as desired... put the basbousa with custard and baklava pastry into a hot oven at 180°C for 30 to 45 minutes until cooked.....
   Timers: 45 min
5. Pour the syrup over the basbousa with custard and baklava pastry while it is hot..
6. Serve it once it has cooled..
7. How to make the syrup:
8. Dissolve 2 1/2 cups sugar in 1 1/2 cups water... add the juice of half a lemon... when the syrup boils for about 10 minutes add half a cup of orange blossom water, stir and then remove the syrup from the heat...
   Timers: 10 min
9. Top layer: