What To Do:
Make a quick custard: Heat the cream and white chocolate slowly, stirring constantly to prevent the white choc sticking to the pot. While that’s warming, whisk the eggs, sugar and vanilla together in a bowl. Once the chocolate has melted and the cream is warm, temper the eggs by slowly pouring the cream over the eggs while whisking. Return the liquid to pot and gently warm for a further 3-5mins without thickening the mixture. Remove the pot and set aside. Scoop out about a cup of the liquid and set aside (this is to pour over the of the pastry).
At this stage preheat the oven to 170’c. Gently fold or crumple sheets of phyllo pastry into your preferred shape. Place the pastry into the pot into the custard until the pot is full. Pour over the cup of custard coating the pastry.
Place in the oven for 30-35mins – once the custard is set and the pastry is crispy and golden then it is done.
Remove from the oven and sprinkle over cinnamon. Serve this warm while the pastry is still crispy.