First boil all the ingredients for the syrup together for 4 minutes. We count the time from the moment the boiling starts. Allow it to cool well before you use it

Pour the milk with the cream in a saucepan to heat.

Put the corn flour with the sugar, the yolks and the eggs in a bowl and beat them lightly to become like cream.

Once the milk starts to foam, which means it is boiling, pour 1/3 of the pot into the bowl with the egg mixture very slowly. Stir the mixture of the bowl well with the whisk so that the eggs do not separate and once they reach the desired temperature, then we empty it in the pot with the rest of the milk. Stir the mixture of the pot until it thickens and boils, but not completely. It will be baked in the oven. Add the vanilla extract and stir.

Pour the cream into a cold bowl and cover with a film, ensuring the film is touching the cream. Because if we leave it in the hot pan, it will continue to cook.

Take a 35x25 cm pan and grease it with butter.

We count the leaves and separate them. Half for the base and half for the top. Lay a sheet vertically and butter it. Then lay a sheet horizontally and butter it as well. So we lay the leaves crosswise, buttering them one by one.

Spread the cream and cover as much as possible with the leaves left over from the cross-layering. Spread the remaining sheets normally all straight, but continuing to spread with butter sheet by sheet.

Score lightly on the surface and bake at 160 degrees at least until it turns golden brown. About 1 1/2 hours.

Remove from the oven and syrup a little, little by little with a ladle while the dessert is still hot. At first the syrup will seem a little but it is the just right. The dessert is light. It does not swim in the syrup. It has enough to absorb it without leaving syrup in the pan. It is best to eat it the next day