How to make bougatsa with cream

• Preheat the oven to 200 degrees (top/bottom heat).
• Pour milk into a large pot, add sugar and vanilla sugar - bring to a boil.
  1 l milk, 100 g sugar, 1 tablespoon vanilla sugar
• Meanwhile, whisk the eggs with the starch.
  4 eggs, 40 g 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.
  approx 50 g 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.
  powdered sugar