Mpoygatsa (custard pie with a phyllo crust)

1. Preheat oven to 200o.

2. Melt the butter in a small saucepan over medium heat.

3. Using a pastry brush, brush a 30x35cm baking pan, generously with butter.

4. Brush a sheet of phyllo dough with butter and place it in the pan. Brush another sheet with butter and place it on top.

5. Do not brush the rest of the phyllo sheets with butter, instead drizzle some butter onto them, one at a time. Crumple each sheet, folding it like an accordion and transfer to the pan.
Be careful not to press down on them so they don't flatten.

6. Continue in the same way, placing each folder sheet of phyllo gently next to the other, until all of the sheets of phyllo dough are in the pan.

7. Drizzle the leftover butter over the top of the folded phyllo in the pan
Bake for 20 minutes or until the phyllo turns golden brown and crunchy. To make sure it does become as crunchy as possible to place the baking pan on the highest rack level in the oven so the air is able to reach both top and bottom of pan. This method of adding the phyllo sheets in the pan also allows the air to circulate between the phyllo giving you the crunchiness result possible.

8. While the phyllo is baking, prepare the custard. Start by beating the 4 eggs, 2 egg yolks and sugar in a bowl, using a hand whisk. Beat until the sugar has completely dissolved
Add the vanilla, baking powder, milk and heavy cream similar to a creme anglaise.

9. When the sheets of phyllo dough are ready, remove from oven. Turn the heat down to 180o.
Pour the custard mixture over the phyllo. You can use a large measuring jug to make is easier and less messy.

10. Sprinkle soft brown sugar over the top. This will give the surface a sweet crunch.

11. Return to the oven and bake for 20-25 minutes more.

12. When ready, remove from oven and set aside to cool for a bit.
Sprinkle with caster sugar and cinnamon. Cut into pieces and serve.