Ruffled Milk Pie

Ingredients 12 tablespoons melted Ghee or clarified butter, divided ¾ cup granulated sugar ½ teaspoon ground cinnamon ⅛ teaspoon table salt

14 sheets frozen phyllo dough, thawed 1 ¼ cups whole milk ¼ cup heavy cream 5 large eggs 1 teaspoon vanilla extract 1 tablespoon powdered sugar

Directions Heat oven to 375°F (190°C). Butter a 9 1/2-inch deep dish pie plate bottom and sides with 1 tbsp. Mix sugar, cinnamon, and salt in a small bowl.

Brush butter on one side of a phyllo dough sheet on a cutting board or clean surface. To make a rope, carefully push the short sides of phyllo together.

Form a loose coil and place in the center of the baking dish. Repeat with remaining phyllo sheets and butter, pushing them tightly around the center coil to make a concentric circle.

Top with 2 tablespoons seasoned sugar. Bake for 25 minutes in the preheated oven until brown. Set oven to 325 degrees F (165 degrees C) after removing from oven.

While phyllo bakes, heat milk and cream in a small saucepan over medium heat until just boiling. Stop cooking.

Mix eggs, vanilla, and remaining spiced sugar mixture in a dish. Add hot milk slowly, beating constantly. Pour spiced milk over phyllo in baking dish and return to oven.

Bake 20–25 minutes until custard is barely set. Sprinkle powdered sugar. Serve warm or room temperature.