Preheat the oven to 200 degrees (top/bottom heat).

Pour milk into a large pot, add sugar and vanilla sugar - bring to a boil.

Meanwhile, whisk the eggs with the starch.

Pour some of the boiled milk into the eggs and whisk.

Pour the egg mixture into the rest of the milk and cook together until the cream thickens - like pudding. Remove from heat.

Grease the ovenproof dish with melted butter.

Take half of the filo pastry - for me it was 3.5 sheets - and lightly crumpling them, arrange them in the dish to cover the entire bottom.

Drizzle the top of the pastry with melted butter.

Pre-bake in the oven for 5 minutes.

Remove the dish and pour in the cream - spread it over the entire surface.

Crumple the remaining filo pastry similarly to the bottom layer and arrange it on top.

Drizzle with melted butter.

Bake the bougatsa for 15 minutes - until golden brown.

After baking, remove from the oven and let stand for about 15 minutes.

Serve warm, dusted with powdered sugar.