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Preheat the oven to 400°F. Place 1 sheet of the phyllo on a work surface and spray with nonstick spray. Dust with 1 teaspoon of the sugar. Place the second sheet on top, spray it, and dust with another teaspoon of the sugar. Cut in half crosswise and position one half on top of the other to form an 8 x 12-inch rectangle. Cut into 12 (4 x 2-inch) pieces and transfer to a baking sheet. Bake until browned, 4–5 minutes. Cool in pan on a rack. In a bowl, whisk the egg substitute and the remaining 2 tablespoons sugar. In a small saucepan, heat the milk over low heat until it begins to steam, 2–3 minutes. While whisking, drizzle the milk into the egg substitute mixture. Pour this mixture into the saucepan and cook over medium-low heat, stirring constantly, until just thick enough to coat the back of a spoon, 8–10 minutes. Dissolve cornstarch into the vanilla and add it to the milk mixture. Cook, stirring, until custard is very thick, 5–6 minutes longer. Spread 2 tablespoons of custard on each of 6 phyllo rectangles. Divide the raspberries over the custard, then top each with a second phyllo rectangle.