Galatopita (Greek filo custard pie)

Method

1. Crush the cardamom pods a little. Make a sugar syrup by putting 175g of the sugar in a saucepan with 125ml water and the crushed cardamom (or cinnamon/lemon zest) and saffron, if using. Bring to the boil, then simmer over a medium heat for 5 minutes. Take off the heat and set aside to cool.
2. Heat the oven to 170°C fan/gas 5. Melt the butter in a small pan (or heatproof bowl in the microwave). Use a little of it to butter a 24cm square or round cake tin. Cover the filo with a slightly damp clean tea towel then, one by one, brush each sheet with butter and concertina the sheet lengthwise. Roll the first sheet into a rose and place in the centre of the cake tin. Continue filling the tin, wrapping the filo around the centre rose like a snail (in a square tin, you may need to make triangular filo flowers to fill in the corners). Brush all over with the remaining butter, then put in the oven for 20-25 minutes until deep golden.
3. Whisk the remaining 125g sugar with the eggs, vanilla extract and a pinch of fine sea salt. Slowly whisk in the milk and cream until smooth. When the filo is ready, pour over the custard, jiggling the pan to encourage it into all the folds, and return to the oven. Bake for 18-20 minutes or until just set. Prick all over with a sharp knife and pour over the cooled sugar syrup. Leave to cool completely before serving.