• Remove the phyllo package from the fridge 30 minutes before using it.

Prepare The Phyllo Base:

• Preheat the oven to 175°C / 350°F.
• Butter a 15 x 10 inch / 38 x 25 cm baking dish.
• Open the phyllo package and lay the stack of phyllo sheets flat on your working surface. Cover it with a dampened tea towel so it won't air-dry while you work.
• Take a phyllo sheet and ruffle it into one corner of the baking dish.
• Add 4 more phyllo sheets in the same fashion to cover the bottom of the pan without leaving any spaces between them.
• Drizzle the phyllo with melted butter.
• Bake for 10-15 minutes until golden and crispy. Meanwhile, prepare the cream.

Make The Cream:

• Heat milk, sugar, and vanilla extract in a small cooking pot and heat over moderate heat until steaming hot.
• Whisk eggs and cornstarch in a mixing bowl.
• Ladle the hot milk into the egg mixture slowly while whisking the eggs constantly. Incorporate at least half of the milk. Then transfer everything back to the pot.
• Cook until the cream thickens, stirring with a whisk.
• Spoon the cream over the crispy baked phyllo evenly.
• Cover with the remaining phyllo sheets, adding them on top of the cream in the same way you did for the base. By ruffling and making them wavy. You may tear phyllo into smaller pieces to fill gaps.
• Brush with the remaining melted butter on top.
• Bake for 25-30 minutes until honey-golden and crispy on top and the cream appears set but not too firm.
• Rest. Ideally, let the pastry come close to room temperature before cutting and serving for the cream to set. If you don't mind serving a uniform piece, you can serve it warm in individual bowls.
• Serve dusted with icing sugar and ground cinnamon. Enjoy!