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1
Prepare the phyllo cups. Preheat oven to 375u00b0F. Lightly spray a muffin tin with vegetable oil spray.
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2
Stack six phyllo sheets into six 4-inch squares, forming total of 36 squares.
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3
Press one pyllo square into each cup (keep the remaining phyllo covered in plastic wrap and a damp towel).
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4
Using a pastry brush, dab each sheet with a little melted butter.
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5
Press another phyllo square on top of the first phyllo square, with corners at different angles. Sprinkle with sugar. Add another layer with the remaining squares. If you want thicker cups, you can feel free to add another round of squares on top of these--it's up to you.
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6
Bake until the edges are golden brown, about 6 minutes. Transfer pan to rack and cool cups from muffin tin. If you've made them ahead, store in an airtight container; otherwise cover loosely and let them sit at room temperature until your custard has set.
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7
Prepare the custard. Heat milk in a heavy saucepan over moderate heat until hot but not boiling.
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8
While milk heats, whisk together the egg yolks, sugar, cornstarch, and salt in a heatproof bowl until it is smooth.
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9
Temper your mixture so that you don't end up with scrambled eggs: add 1 cup hot milk to yolk mixture in a stream, whisking constantly, and then quickly add the remaining milk, continuing to whisk constantly.
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10
Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170u00b0F on your thermometer, 6 to 10 minutes--do not let it boil.
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11
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
