How to make
Roll up phyllo pastry sheets into rosettes and place them in a suitable tray. Put it in a 210°F (100 °C) oven to dry, then turn up to 280°F (140 °C) and bake until golden (about 5 min). You can bake more sheets and store them in a container or bag for next time.
In a pan, caramelize the sugar with 1 tbsp water. Pour the caramel in at the bottom of a medium cake form.
In a bowl, beat the eggs with the sugar (add more if you want it sweeter), add the vanilla and milk.
Pour the mixture over the caramel and add the baked and crumbled sheets on top. Add a few pieces of butter. Push them in to get them wet.
Bake in a preheated 320°F (160 °C) oven in a water bath about 50 min. Leave to cool in the oven.
Then transfer to the fridge and leave there for at least 6 hours. Take it out and carefully slide a knife along the edges.
Invert onto a platter and serve.
