Galaktoboureko

Instructions

• Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
• Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
• Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla. Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets. Pour custard into the pan, then add the remaining phyllo sheets, one at a time, brushing each with butter.
• Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
• When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
• Remove custard from the oven and spoon hot syrup over top, particularly around the edges. Let cool to room temperature, then cut into 16 squares and serve.