Crinkle Cake

Crinkle Cake (Crispy Phyllo Custard Cake)
🧾 Ingredients
For the base:
1 package phyllo dough (about 16 oz / 450 g), thawed
1/2 cup (115 g) butter, melted
For the custard:
2 cups milk
3 eggs
1/2 cup sugar
1 tsp vanilla extract
For the syrup:
1/2 cup sugar
1/2 cup water
1 tsp lemon juice
1 tsp vanilla extract (optional)
👩‍🍳 Instructions

1. Prep the Phyllo
   Preheat oven to 350°F (175°C).
   Brush a baking dish with melted butter.
   Take one sheet of phyllo, scrunch it loosely (accordion-style), and place it in the dish.
   Repeat with all sheets, packing them side by side.
2. First Bake
   Brush the top generously with melted butter.
   Bake for 10–15 minutes until lightly golden and crisp.
3. Make the Custard
   In a bowl, whisk together:
   milk
   eggs
   sugar
   vanilla
4. Second Bake
   Remove the pan from the oven.
   Pour custard evenly over the baked phyllo.
   Return to oven and bake for 30–35 minutes until set and golden.
5. Prepare Syrup
   In a small saucepan, combine sugar and water.
   Bring to a boil, then simmer for 5 minutes.
   Add lemon juice and vanilla, then cool slightly.
6. Finish
   Pour syrup over the hot cake right after baking.
   Let it soak and cool before serving.
   🍽️ Tips for Best Results
   Keep phyllo covered while working so it doesn’t dry out.
   Don’t skip the first bake—it creates the crispy texture.
   Best served slightly warm or at room temperature.