1 (18.25 ounce) package phyllo pastry cream
1 cup milk
1 (.25 ounce) packet instant vanilla pudding mix
1 (3 ounce) package instant vanilla pudding mix
2 cups milk chocolate syrup
1/2 cup water
1 (8 ounce) can evaporated milk
1 1/2 cups boiling water
1 egg
1 tablespoon lemon zest
1 teaspoon lemon zest, garnish
Make the cake: To Make Cake: In a medium bowl, mix 1 cup of the flour with the milk. Mix in the pudding mix. Blend in the pudding mix, lemon zest and lemon zest. Stir just until incorporated. Press the mixture into the bottom and sides of a 9 inch springform pan.
Pour the remaining 2 cups of flour into a large, heavy-based double boiler (not a saucepan) over low heat. Stirring constantly, heat 1 cup of boiling water into 1 cup of boiling water to make a stiff batter.
Make the cream filling: Pour the remaining 2 cups of flour into a large, heavy-based double boiler (not a saucepan) over low heat. Stirring constantly, heat until boiling and whisk in the evaporated milk, boiling water and egg. Beat, stirring constantly, until stiff peaks form. Fold in the lemon zest and lemon zest. Pour mixture over the top of the custard cake. Chill in refrigerator before serving. Return to the refrigerator for 2 hours to prepare filling.