Step 1

Custard: Mix together milk, egg yolks, half of sugar, vanilla essence and cream in large saucepan. Turn on medium-high heat, continuously stirring.

Step 2

Add cornflour and semolina in heaped tablespoons, mixing continuously. Reduce heat to low and stir continuously for approximately 15 minutes, or until the custard is very thick.

Step 3

Mix in the butter, and set aside to cool slightly.

Step 4

Using a pastry brush, grease the inside of a 33 cm x 20 cm x 6 cm baking dish.

Step 5

Peel off first sheet of filo pastry and place it in the dish, making sure it sticks to and goes over the sides. Overlap pastry sheets to fit, brushing melted butter between sheets.

Step 6

Continue until 7 layers of filo pastry are completed.

Step 7

Pour custard onto the filo base.

Step 8

Top with 4 layers of filo and melted butter, and fold the overhanging filo on top.

Step 9

Bake at 200C for 30 minutes.

Step 10

To make the syrup, bring the other half of sugar and water to the boil, and simmer until thick and 'syrupy'. Chill.

Step 11

Remove vanilla slice from the oven, score the top ready for slicing, and pour the cold syrup over the top. Chill.