In a pan add 2 cups of water, 2 cups of sugar, 2 cinnamon sticks and 5 cloves and bring to the boil

After 5 minutes of boiling add 1 tsp of lemon juice and leave to boil until it thickens

Take your syrup off of the heat and add a splash of rose water and 1 tbsp of honey and give it a good stir then leave it to cool whilst you make your custard

Put 2 pints of milk in a pan with a tsp of vanilla and heat on a low heat

Add 4 eggs and 1 cup of sugar to a bowl and whisk until smooth, then get a spoon and run it around the sides to get rid of any lumps

Add 1 cup of corn flour and whisk again until smooth and then get a spoon and run it around the sides to get rid of any lumps and make sure it is silky smooth

Add a quarter of your heated milk to your egg mix and whisk it until smooth and run your spoon around the sides again to make sure there are no lumps

Add everything back to your pan and keep whisking on a low heat. Every now and again get your spoon and run it around your pans edges to make sure nothing is sticking and to also see when thick lumps start to form

When you get a whole tablespoon full of thick custard take your pan off of the heat and whisk really fast until everything is silky smooth and then run your spoon one last time around your pans bottoms edges so everything is unstuck and transfer it to a dish to cool and cover with cling film. Make sure your cling film is touching your custard so a skin doesn't form.

Preheat your oven to 180' and melt 250g butter

Count how many filo sheets you have 1/2 them so you have equal amounts for the top and the bottom

Brush your first sheet of filo with your melted butter then place it in your tray and keep brushing each layer with butter and layering on top of each other. Only do this for the first half of your filo

Add your custard and smooth it out evenly from corner to corner

Now get the pieces of filo that are hanging over your pan and fold them over your cream

Start brushing each sheet of filo with butter and layering one on top of the other

When you have finished layering start tucking your over hanging filo sheets under your bottom filo layers

Score the  top of your filo into the size you want to serve each by going through the top filo layers and stopping when you reach the custard

Sprinkle over some water so your filo crisps up

Place in the over for 40 minutes or until golden brown to your liking

When you take your galaktoboureko out of the oven pour over your syrup  over and watch your galaktoboureko drink it up

Traditionally you should wait before you cut into it so you have a perfect set slice, but it is soooo.... tasty when it comes straight out of the oven I'd recommend you give it a try. Just be prepared for it to look a little messy