Galaktoboureko

Prepare the custard: In a large pot, whisk together the milk, semolina, and sugar over medium heat. Cook, stirring constantly, until the mixture thickens into a heavy cream-like consistency. Remove from heat.

In a small bowl, whisk the eggs and vanilla. Temper the eggs by whisking in 1/2 cup of the hot semolina mixture. Pour the egg mixture back into the pot, whisking vigorously. Cover with plastic wrap directly touching the surface of the custard and let it cool slightly.

Preheat oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter. Layer half of the phyllo sheets in the bottom of the dish, brushing every single sheet generously with butter. Let the edges overhang the dish.

Pour the slightly cooled custard evenly over the phyllo base. Fold the overhanging edges inwards over the custard. Layer the remaining phyllo sheets on top, buttering each one. Tuck the top edges neatly into the pan.

Score only the top few layers of phyllo into square pieces. Bake for 45-50 minutes until puffed and golden brown. Immediately ladle the *cold* syrup evenly over the *hot* pastry. Let it sit for 2-3 hours to absorb the syrup before slicing.