Custard Filled Mini Phyllo Cups

This is my riff on Galaktoboureko, the lovely Greek pastry of layers of phyllo dough filled with custard, topped with more layers of phyllo, soaked in a sugary syrup and baked until golden.  I use mini phyllo cups available in the freezer sections of most grocery stores, but you could certainly line mini muffin pans with sheets of phyllo instead.

Makes about 60

2 cups whole milk
1/3 cup semolina flour
1 Tbl cornstarch
A pinch of salt
2/3 cup sugar, divided
2 large eggs
1 Tbl fresh orange zest
1/2 tsp vanilla extract
4 packages mini phyllo (fillo) shells (15 per pack)
1/2 cup walnuts toasted in a 350F oven for 5 minutes and then chopped
Honey for drizzling

Whisk the semolina, 1/3 cup of the sugar, the cornstarch and a pinch of salt in a small mixing bowl and set aside.
In a medium sauce pan begin slowly heating the milk to boiling.  While watching the milk, beat the eggs with an electric mixer, add the remaining 1/3 cup sugar and continue beating until fluffy.
Once the milk comes up to the boil, whisk in the semolina mixture and continue stirring until the mixture thickens and just starts to boil again.  Take off the heat and let rest for about 2 minutes.
Stir in the egg/sugar mixture, vanilla and orange zest.
Place the mini phyllo cups on baking sheets and fill each with the custard, almost to the top.
Bake in a 350F oven for 6 to 8 minutes until the custard is set.
Remove from the oven, sprinkle with the walnuts and then drizzle each cup with a few drops of honey.