Galaktoboureko

**This recipe is on her Youtube channel (link above). This was really good. I halved the recipe and embellished the syrup a bit with cloves and inverted the sugar/honey ratio using more sugar than honey (based on her recipe and Olive and Caper cookbooks recipe). The custard came together nicely and the video was very helpful in the assembly of this dessert. This was not overly sweet though I did hold back just a tiny bit on the syrup, figuring we could add more once served (i didn't need it but some added a little more). I really liked the lemon zest in the custard and the sprinkle of cinnamon on top. Made 4-5 hours ahead of time and filo stayed crispy. Also great for breakfast.