Bastilla au Lait

Instructions

1. 1 Whisk cornstarch with a cup of cold milk until smooth. Heat remaining milk with sugar and vanilla until simmering gently.
2. 2 Pour cornstarch mixture into hot milk while stirring constantly. Cook until thick custard forms, about eight minutes total.
3. 3 Remove from heat, stir in orange blossom water and ground almonds. Let the custard cool to lukewarm temperature.
4. 4 Brush a round pan with butter, layer four sheets of warqa letting edges drape over sides, brushing butter between them.
5. 5 Pour custard filling over pastry layers, fold draped edges inward, and top with remaining buttered warqa sheets.
6. 6 Bake at 180C for twenty-five minutes until golden and crisp. Invert, dust with cinnamon and powdered sugar generously.