Before baking: Thaw phyllo pastry before using by following the directions on the box. Combine spices to create the gingerbread spice.

To make brown butter: In a small fry pan over medium heat, add butter and stir constantly as it turns to a golden brown. Once it has turned a deep golden color, turn off the heat and pour the butter into a small dish.

Preheat oven to 400F/205C fan-forced. Grease an 8x8 baking dish or cake tin with the brown butter.

Lay phyllo sheets flat. Take one sheet from the pile and using a pastry brush, brush one side liberally with brown butter. Scrunch the sheet gently with your hands, creating a big, fluffy beautiful flower. Place down in the baking dish and do the same for the other 9 sheets. Keep the flowers tall and fluffed, yet don’t leave any big gaps in between them.

Once they are all in the baking dish, drizzle 1 tsp of brown butter over the top. Bake for about 20 minutes, or until the top is golden brown. Then, remove from the oven and turn down the heat to 350F/175C.

To make the gingerbread custard: whisk eggs, egg yolks, milk, cream, gingerbread spice, sugar and vanilla until combined. Pour the custard over the pastry, concentrating the pour in between the pastry flowers so as to not smush them.

Bake for 25-30 minutes or until a knife comes out clean.

Dust with powdered sugar and serve warm with a scoop of vanilla ice cream.