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Preheat oven to 350 degrees F. Butter a 9-inch round by 2-inch deep cake pan. Line the pan with parchment. leaving parchment about 1 inch above the edge of the pan
Place one sheet of phyllo dough on a clean surface. Using a wide pastry brush, brush a thin layer of melted clarified butter over the entire surface of the dough.
Loosely fold into an accordion shape along the long edge. Ideally you want the height of your folded dough to be as tall as your cake pan.
Roll the dough into a rough rosette shape, and place into the center of prepared cake pan. Don't roll too tightly.
Repeat the step with another sheet of phyllo dough and place into the cake pan and continue the spiral shape where your last piece ended.
Continue to butter, fold, and spiral sheets of phyllo dough until the cake pan is completely filled.
Drizzle the top of the phyllo dough with any remaining butter.Bake for 25 minutes or until phyllo is golden brown and crispy. Remove from oven and let cool
Combine Califia Farms Organic AlmondMilk, Califia Farms Heavy Whip, egg substitute, sugar, vanilla extract, salt and spices and mix well.
Pour custard into cake pan. Place cake pan on a cookie sheet Bake for 25 to 30 minutes or until phyllo is deep golden brown and puffed
Remove from oven and place pan on a wire rack to cool.Dust with powdered sugar. Serve. Enjoy!