I rediscovered this dessert a couple of months ago in a cooking magazine. This is something I had in another life and forgot about it.
Basically, you have phyllo dough soaked in custard. It gives a nice; not too sweet; dessert with some very nice flavour.
You need
- 180g milk
- 60g heavy cream
- 100g cane or white sugar
- generous dash of vanilla extract
- 2 eggs
- phyllo dough
- 80-100g butter
- cinnamon
- icing sugar
Instructions
- First, take butter and melt it, brush the tin you will use to bake the pie with it. This will prevent sticking and give flavour.
- It’s already time to play with the phyllo sheets. Lay one flat and brush it with the melted butter and sprinkle a little bit of ground cinnamon. Then you want to wrinkle it gently ( think accordion) .
- Place it in the tin and repeat for as many sheets of phyllo as needed ( 8- 10). If you are artistic, which I am not; you can create some really nice designs like rosettes etc. Bake at 350 for 25 minutes.
- While it bakes, we can prepare the custard for the next step. In a pot bring to a near boil the milk, cream, vanilla extract and 1/3 of the sugar. When it boils, remove it from heat.
- In a mixing bowl, beat the eggs with the remaining sugar and slowly pour the milk mixture in while whisking.
- After the pie is baked, take it out of the oven and pour over the milk mixture ( NOT all of it, when you start seeing it, stop) and put it back in the oven for 30 minutes. Remove from oven and let cool.
- Traditionally, it is served with a dusting of icing sugar.
