Preheat oven to 375°F (190°C). Brush 1 tablespoon butter in bottom and up sides of a 9 1/2-inch deep dish pie plate.

Combine sugar, cinnamon, and salt in a small bowl.

Place 1 sheet of phyllo dough on a clean surface; brush butter over 1 side. Scrunch the phyllo by pushing the short sides together to form a rope. Wrap the rope into a loose coil and place at the center of pie plate.

Repeat with the remaining phyllo sheets and butter, forming concentric circles around the center coil. Sprinkle 2 tablespoons of the spiced sugar mixture on top.

Bake in preheated oven for 25 minutes until golden. Remove and reduce oven heat to 325°F (165°C).

While baking, heat milk and cream in a saucepan over medium heat until they just begin to boil. Remove from heat.

Whisk together eggs, vanilla, and remaining spiced sugar in a bowl. Gradually add the hot milk, whisking constantly until combined.

Pour the milk mixture over the baked phyllo in the baking dish. Return to the oven and bake for 20 to 25 minutes until custard is set.