Galaktoboureko

Step 1
Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.

Step 2
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.

Step 3
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.

Step 4
Preheat the oven to 350 degrees F (175 degrees C).

Step 5
Butter a 9×13-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.

Step 6
Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.

Step 7
When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.

Step 8
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.