- 1/2 kg crust sheets
- 6 teacups milk.
- 12 tblspns corn flour
- 18 tblspns sugar
- 4 tblspns butter.
- 4 eggs
- cinnamon, finely grated
- icing sugar
Break the eggs in a bowl and mix well. Heat 5 cups milk in a saucepan. The milk should not boil and foam when it is has warmed up remove from heat. In the sixth teacup milk dissolve the corn flour. Add it to the warm milk with the sugar and mix well. Add the cinnamon and 2 tablespoons of butter and stir until it melts.
Carefully pour the eggs slowly and stir until they are absorbed by the rest of the mixture. Continue cooking in extra low heat until the cream thickens. Grease the pan for the oven with butter. Put a crust sheet, grease it with butter and repeat for three more crust sheets and place them one over the other. Pour the cream and cover with another 4 buttered crust sheets. Put in the oven at medium heat until the crust isgolden brown. Remove from the oven and season with cinnamon and icing sugar. Wait until the bugatsa is not very hot, cut in pieces and enjoy!