1. Place milk in a large saucepan in which you are going to make the custard. Scald the milk by bringing it to a boil, removing from the heat and cool to warm.

2. Place eggs in large mixing bowl and beat well with electric mixer. Add the sugar and whip until creamy coloured. 

3. Add the egg mixture to the warmed milk and gradually add 1/2 of the wheat lets. Return this to the heat and add the remaining wheatlets, stirring continuously until mixture comes to a boil. 

4. Remove custard from the heat, add the 1/2 cup butter, crushed almonds, and vanilla extract. Allow to cool.

5. While custard cools, layer about 10-12 phyllo leaves on the bottom of a 9x13" and an 8x8" pan, brushing with butter between each layer. Add the cooked filling and sprinkle a little butter on top so custard does not soak into the phyllo too quickly. Top with remaining phyllo sheets, always brushing generously with melted butter between each layer. Score top layer. 

6. Bake for 50 minutes at 350 F. Remove from oven and spoon sugar-syrup carefully over the Galactoboureko. 

Syrup

1. Combine water, and sugar and bring to a boil. Add lemon juice (this prevents syrup from becoming sugary). Boil for 10 minutes and allow to cool.