Instructions

PREPARE THE PERFECTED COFFEE CUSTARD:
In heavy-bottomed saucepan, combine milk, cream, and 40g sugar. Heat over medium heat until steaming (small bubbles around edges). Whisk in espresso powder until completely dissolved. In separate bowl, whisk egg yolks with remaining 40g sugar until pale and thick. Add sifted cornstarch and salt, whisking until smooth. Slowly pour hot milk mixture into egg mixture in thin stream, whisking constantly to prevent curdling. Return entire mixture to saucepan and cook over medium heat, whisking continuously, until mixture thickens and bubbles actively - about 5-7 minutes. Continue cooking for 2 additional minutes to ensure starch is fully activated. Strain through fine-mesh sieve to remove any lumps. Whisk in butter and vanilla until smooth. Press plastic wrap directly onto surface to prevent skin formation. Cool completely at room temperature, then refrigerate until needed.

CREATE THE PRE-BAKED PHYLLO LAYERS:
Preheat oven to 190°C (375°F). Line large baking sheet with parchment paper. Unroll phyllo and keep covered with damp tea towel. Working with one sheet at a time, place on prepared baking sheet and brush lightly with melted butter. Sprinkle with small amount of sugar. Layer second sheet on top, brush with butter, add sugar. Continue until all 8 sheets are layered. Instead of keeping flat, deliberately create loose folds and crinkles across the surface for texture. Pre-bake for 8-10 minutes until golden brown and crispy throughout. Cool completely on baking sheet - phyllo will continue to crisp as it cools. Carefully break into large, irregular pieces when ready to assemble.

MAKE THE CHOCOLATE COFFEE SAUCE:
Place chopped chocolate in heatproof bowl. In small saucepan, heat cream and coffee until just beginning to simmer. Pour hot cream mixture over chocolate and let sit for 2 minutes. Starting from center, whisk outward until smooth and glossy. Whisk in sugar, butter, and salt until completely incorporated. Keep warm for serving or reheat gently when needed.

EXECUTE PROPER ASSEMBLY:
Line 20cm (8-inch) springform pan with parchment paper, allowing overhang for easy removal. Place half the crispy phyllo pieces in bottom of pan, creating an irregular base layer. Pour completely cooled custard over phyllo base, spreading evenly. Top with remaining phyllo pieces, pressing gently to create visual interest but maintaining crispness. Cover and refrigerate for minimum 2 hours or overnight for optimal setting.

FINAL PRESENTATION:
Run thin knife around edges and remove springform ring. Use parchment overhang to transfer to serving plate. Cut into wedges with sharp, thin knife, cleaning blade between cuts. Drizzle each slice with warm chocolate coffee sauce just before serving. The custard should be completely set with no liquid centers, and phyllo should maintain its crispness throughout.