In a medium bowl, whisk together the eggs and cornstarch until fully combined. In a saucepan over medium heat, combine the fresh milk, sugar, and vanilla extract, stirring until it reaches a gentle boil. Gradually pour the hot milk mixture into the egg mixture while continuously whisking. Return the mixture to the pan and cook, whisking constantly for about 5-7 minutes, until thickened and creamy.

Preheat your oven to 200°C (392°F). Lightly grease your baking dish with some of the melted butter.

Lay five sheets of phyllo pastry on top of each other, brushing each with melted butter. Gather the edges to create a wavy pattern and place the layered phyllo into the greased baking dish.

Bake the prepared phyllo base in the preheated oven for about 5 minutes, or until it turns a lovely golden color.

Spread the warm custard evenly over the par-baked phyllo and layer the remaining phyllo sheets over the custard, brushing each with butter, then bake for another 10-15 minutes until the top is crispy and golden.

Allow cooling for about 10 minutes, then dust generously with icing sugar and ground cinnamon before serving.