In a large bowl, whisk together the eggs and cornstarch until smooth. In a pot, heat the milk, sugar, and vanilla extract over medium heat until it just begins to boil. Gradually mix half of the hot milk into the egg mixture while continuously whisking, then return everything to the pot. Cook, stirring constantly, until the custard thickens, about 5-7 minutes, then set aside to cool.

Preheat your oven to 200°C (392°F). Grease your baking dish generously with melted butter.

Lay down 5 sheets of phyllo pastry in the prepared baking dish, gathering each sheet in a wavy manner. Brush each layer generously with melted butter.

Bake the layered phyllo base in the preheated oven for 5 minutes until golden.

Remove the base from the oven and pour the prepared custard cream over the phyllo layer, spreading it evenly with a spatula.

Cover the custard with remaining phyllo sheets, arranging them similarly and brushing each layer with melted butter.

Return the dish to the oven and bake for an additional 10-15 minutes until the top is golden brown and crispy.

Allow to cool for about 10 minutes before dusting with icing sugar and ground cinnamon.