Begin 2 1/2 hours or up to 2 days ahead: 2 c. heavy or whipping cream 1/2 c. plus 1 tbsp. quick enriched farina (cream of wheat) 1/2 c. sugar 6 egg yolks 1 tbsp. vanilla extract 1/2 lb. phyllo (strudel leaves) 3/4 c. butter, melted Syrup (below)

Grease a 13 x 9 inch baking pan. In 3 quart saucepan over medium-high heat, heat milk and heavy cream just until boiling. In small bowl, mix together the farina and sugar; gradually sprinkle into milk and cream, stirring with wire whisk or spoon; heat to boiling. Reduce heat to medium-low; continue cooking, stirring constantly, until mixture is slightly thickened, 5 to 10 minutes; remove the saucepan from the heat.

In large bowl with mixer at high speed, beat the egg yolks with the vanilla extract until thoroughly blended. Reduce speed to medium and gradually beat in the farina mixture to blend well. Preheat oven to 375 degrees.

In baking pan, place 1 sheet of phyllo, allowing it to extend up the sides of the pan; brush with butter. Repeat to make about 5 more layers; pour the farina and egg-yolk mixture into phyllo-lined baking pan.

Cut remaining phyllo into approximately 13 x 9 inch rectangles. Place one sheet of phyllo on farina mixture; brush with butter. Repeat with remaining phyllo and butter. (If necessary, overlap small strips of phyllo to make rectangles.) With sharp knife, cut the top phyllo layer into 2 1/4 inch squares.

Bake 35 minutes or until top is golden brown and puffy. Pour the hot, lemon flavored syrup over the top. Let Galatoboureko cool on wire rack at least 1 hour, before serving.

To serve: Finish cutting through the layers. Galatoboureko may be served either warm or cold. Refrigerate to serve cold.

In 1 quart saucepan over medium heat, heat 3/4 cup sugar and 1/3 cup water to boiling, stirring occasionally. Reduce heat to low; simmer for about 8 minutes or until the syrup is thickened then stir in 1 tablespoon lemon juice.