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Take two sheets of phyllo at a time and fold/scrunch them into accordion-like pleats. Coil or snuggle the ruffled ribbons into a parchment-lined 9-inch round pie pan or baking dish until the base is filled with wavy layers.
Drizzle the melted butter evenly over all the pastry folds. Bake at 375°F (190°C) for 20–25 minutes until the pastry is puffed, deeply golden, and crisp.
In a bowl, whisk together the eggs, sugar, vanilla extract, pinch of salt, milk, and cream until smooth and frothy.
Remove the hot pastry from the oven and gently pour the custard mixture all over, letting it soak deep into every ruffled crevice.
Return to the oven at 350°F (175°C) for 25–30 minutes until the custard is set and the top edges are caramelized and crunchy. Let cool slightly, dust generously with powdered icing sugar, and slice into warm wedges.