10 egg yolks
5 cups (1.25 L) whipping cream
1 vanilla bean, split and scraped, or 1 tablespoon (15 mL) vanilla extract
1/2 cup (125 mL) granulated sugar
1 teaspoon (5 mL) ground cinnamon
1/3 cup (75 mL) granulated sugar
1 package phyllo pastry
1 cup (250 mL) clarified butter
Chocolate and caramel sauces
Combine all ingredients and whisk together. Pour onto parchment-lined 11x7-inch (43x28 cm) rimmed baking pan and bake in a 250°F (120°C) oven for 40 minutes, until bubbles begin to form along the edges. Remove from oven and let cool in refrigerator.
Combine cinnamon and sugar in small bowl; set aside. Take one sheet of phyllo and lay out flat on work surface. Using a soft pastry brush, gently brush phyllo with clarified butter; sprinkle 1/2 of sheet lightly with sugar and cinnamon mixture. Fold unsugared half up over the sugared half. Again, brush half with butter and sprinkle with sugar. Fold again and repeat steps. Fold once more and repeat steps, for a total of three folds. You should end up with a rectangle, about 7.5x4.5 inches (19x11 cm) in size. Cut rectangle into four equal pieces, roughly 2-inches (5 mL) long.
Repeat with more sheets of phyllo until you have the desired number. Place on parchment-lined cookie sheet and bake at 350°F (180°C) until golden brown, about 15 minutes. Keep an eye on them; they burn quickly once they start to brown. Remove from oven and let cool.
Using a pizza cutter or knife, cut cooled Crème Brûlée into rectangles equal in size to pastry. Place one pastry on plate and gently lay Brûlée on top. Repeat again, and finish with pastry. Drizzle with chocolate and caramel sauces and garnish with fresh berries. A dollop of whipped cream, sprinkled with icing sugar, completes this decadent dessert. Serves 8.