Put 1 liter of milk in a large heavy bottomed saucepan to heat in the stove.
Add in 1/2 cup of butter and 1 cup of sugar. Stir to mix.
Reduce the heat and add in vanilla and lemon peel.
Slowly pour the semolina/rava and stir constantly. Keep the flame low.
Stir constantly, the mixture will gradually thicken.I use an electric blender to blend the mixture so that it becomes lump free and smooth. The consistency of the mixture should be like thin curd.
Remove fro heat and stir to cool down.
Whisk 5 eggs.
When the milk mixture has cooled, pour the whisk eggs and mix well.
Grease a pie dish or any other oven proof round container with 1 teaspoon butter. I used a butter pepper at the bottom of the dish.
Preheat the oven to 180 degrees C for 10 minutes.
Now pour the custard mixture into the pie dish. Keep in mind that the layer of custard used to be a bit thin, do not place the top layer like cake, otherwise the middle portion will not be well set during baking.
Bake the custard for 30 to 35 minutes. When baking, be sure to remove from oven when the top is caramel colour. The top may crack in some places, but it's ok. Dust some icing sugar.
Garnish with strawberries and whipped cream, slice and serve.
