Ruffled Milk Pie

Ingredients

• 12 tablespoons melted Ghee or clarified butter , divided
• 0.75 cups granulated sugar
• 0.5 teaspoons ground cinnamon
• 0.13 teaspoons table salt
• 14 sheetss frozen phyllo dough , thawed
• 1.25 cups whole milk
• 0.25 cups heavy cream
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon butter in bottom and up sides of a 9 1/2-inch deep dish pie plate.

2. 2

   Combine sugar, cinnamon, and salt in a small bowl.

3. 3

   Place 1 sheet of phyllo dough on a cutting board or clean work surface; brush butter over 1 side. Carefully scrunch up phyllo by pushing the short sides towards another to create a rope.

4. 4

   Loosely wrap into a coil and place in the center of the prepared baking dish. Repeat with remaining phyllo sheets and butter, placing and forming around the center coil to form a concentric circle, packing them in tightly.

5. 5

   Sprinkle 2 tablespoons of the spiced sugar mixture on top.

6. 6

   Bake in the preheated oven until golden, about 25 minutes. Remove from oven and reduce oven temperature to 325 degrees F (165 degrees C).

7. 7

   While phyllo bakes, heat milk and cream in a small saucepan over medium heat until it just begins to boil. Remove from heat.

8. 8

   Whisk together eggs, vanilla, and remaining spiced sugar mixture in a bowl; gradually add hot milk, whisking constantly, until combined. Immediately pour spiced milk over phyllo in the baking dish and return to the oven.

9. 9

   Bake until custard is just set, 20 to 25 minutes. Dust with powdered sugar. Serve warm or at room temperature.