• 8 cups milk
• 1 ½ cups sugar
• 1 1/3 cup cornstarch
• 12 eggs, well beaten
• 2 teaspoons vanilla extract
• 1 ½ cups butter
• ¾ pounds of phyllo
  

Syrup:

• 3 cups sugar
• 1 ½ cups water
• 1 tablespoon lemon juice

1. Preheat oven to 350 degrees
2. Combine 6 cups milk and sugar; bring to a boil. Add cornstarch and cook, stirring, until thickened.
3. Combine eggs, vanilla, and remaining 2 cups of cold milk. Stir into cornstarch mixture slowly. Cook for about 5 minutes then remove from heat. Stir in ½ cup butter. Mixture will be thin.
4. Place 6 buttered phyllo sheets on cookie sheet. Bake in oven until lightly browned, then remove.
5. Place 10 buttered phyllo sheets in 13 ½ x 9 1/2-inch pan. Pour cornstarch mixture over phyllo sheets. Top with baked phyllo sheets. Cover with 6 more buttered phyllo sheets. Cut slits in top using a sharp knife.
6. Bake at 350 degrees for about 45 minutes.
7. Combine syrup ingredients in saucepan and boil for 15 minutes. Let cool.
8. Pour cooled syrup over hot Galatoboureko.