Scrunch up sheets of Filo pastry into a flan dish and pour over butter.
Bake in the oven at 180°C for 20 minutes.
Make the custard by whisking together 4 eggs, 400ml milk, 80g sugar and 2 tsp of vanilla.
Pour the custard over the Filo pastry.
Optionally, sprinkle with flaked almonds or add raisins between the Filo sheets.
Bake in the oven at 180°C for another 20-25 minutes.
Enjoy the dessert warm or cold.
