Preheat oven to 375˚ F
In a medium saucepan, combine sugar, semolina, milk, and scrape 1 vanilla bean.
Stir continuously over medium heat until mixture comes to a boil and thickens, about 15 minutes.
Remove from heat and add grated zest and eggs ( lightly beaten) while stirring.
Let cool for 10 minutes.
Don’t start buttering your phyllo sheets, until you finish the adding the eggs to your cream or it will dry out.
Melt butter and brush phyllo leaves.
Arrange about eight leaves on bottom of rectangular pan.(9″ x 13“)
Pour in cooled custard.
Butter another eight leaves and arrange them one over the other.
Make several cuts with a knife to allow steam to escape.
Bake in middle of oven at 375˚ F for about 35 minutes or until golden and custard has puffed.
Meanwhile, mix all syrup ingredients in a pot and bring to a boil and simmer gently until slightly thickened and reduced by about 1/4.
Let completely cool.
Pour cooled syrup over hot custard. Adjust the quantity of syrup to your liking .
Sprinkle with cinnamon.