Orange Ruffled Milk Pie

Directions:

Preheat the oven to 350°F. Brush a 9” round baking dish with melted butter. Set aside.

Lay the phyllo sheets on your work surface. Cover with parchment or plastic wrap and a damp kitchen towel to keep the sheets from drying out while assembling. 

Remove one sheet. Lay it flat on your work surface and lightly brush with melted butter. Scrunch up the phyllo, lengthwise, like an accordion. It’s ok if it’s not perfect; it will add to the overall ruffled look of the pie. Starting on one end of the accordion, roll up the phyllo loosely like a snail. Place in the center of the prepared pan. Repeat the accordion fold with the remaining phyllo sheets, wrapping each one around the center coil, until you fill the pan. Feel free to adjust the “ruffles”, loosening them so they’re of varying heights to give the pie more dimension. Brush remaining melted butter on top of the phyllo. Dust the surface with cinnamon. 

Bake for about 20 minutes, or until crisp and golden on top. Place on a rack and let cool while preparing the custard. 

In a medium saucepan, add the milk, heavy cream, ¼ teaspoon ground cinnamon and orange zest. On medium-high heat, whisking constantly, cook until it begins to boil. Remove from heat.

In a medium heatproof bowl, whisk the eggs, granulated sugar and salt, until well combined. Pour a bit of the milk mixture into the egg mixture, in about 3 additions, whisking after each addition, to prevent curdling. Whisk in vanilla extract.

Gently pour the custard over the phyllo. Bake for 15-20 minutes, or until the filling is set. Place on a rack and let cool for 10 minutes. Dust with confectioners’ sugar. Serve slices warm or at room temperature.