60 grams unsalted butter
(and extra to grease dish)
4 cups milk
1 cup semolina
1 cup sugar
4 eggs, lightly beaten
2 tablespoons vanilla sugar
1 tablespoon fresh lemon juice
strawberries, to decorate
For the syrup:
1 cup water
1 cup sugar
1/2 lemon, juiced

1. Preheat oven to 180°C and lightly grease a 22x30cm baking dish.
2. In a large saucepan heat the milk with butter until it boils, stir frequently.
3. Add sugar, beaten eggs, semolina and lemon juice and whisk continuously until the mixture thickens a bit – about 10 minutes.
4. Pour the mixture into greased baking dish and bake for 40 minutes.
5. While the custard is baking, boil water and sugar and lemon juice in a small pot, simmer uncovered for about 10 minutes – syrup should slightly thicken.
6. Take custard out of the oven and pour syrup over the custard and bake for an additional 10 minutes.
7. Allow custard to cool and place fresh strawberries on top.