# What You Need:
→ Phyllo Cups
01 - 12 sheets phyllo pastry
02 - 4 tbsp unsalted butter, melted
→ Custard Filling
03 - 1 cup whole milk
04 - 2 tbsp cornstarch
05 - ½ cup heavy cream
06 - ½ cup granulated sugar
07 - 4 large egg yolks
08 - 1 tsp pure vanilla extract
09 - ½ tsp ground cinnamon
10 - Pinch of salt
→ Topping
11 - 1 tsp ground cinnamon
12 - 2 tbsp powdered sugar
# How To Make It:
01 - Preheat oven to 400°F.
02 - Lightly brush each phyllo sheet with melted butter. Stack three sheets and cut into squares large enough to fit muffin cups. Repeat to create 12 stacks.
03 - Press each phyllo stack gently into cups of a 12-cup muffin tin to form pastry shells.
04 - Bake phyllo cups for 8 to 10 minutes until lightly golden. Remove and set aside.
05 - In a medium saucepan, whisk together milk and cornstarch until smooth. Add heavy cream, sugar, egg yolks, vanilla extract, cinnamon, and salt.
06 - Cook mixture over medium heat, whisking constantly, until custard thickens, approximately 5 to 7 minutes. Remove from heat.
07 - Divide warm custard evenly among baked phyllo cups.
08 - Bake for 8 to 10 minutes, until custard is just set and tops are lightly golden.
09 - Allow to cool slightly, then dust tops with cinnamon and powdered sugar before serving.
