Transfer each sheet of phyllo to the baking pan forming little folds like you’re trying to make a paper fan. Continue with the rest of the phyllo until you cover the whole pan. Brush the phyllo with the olive oil and bake for 15-20 minutes or until golden brown.
In the meantime transfer the eggs, the sweet condensed milk, the whole milk, the vanilla, salt and tonka bean to a bowl and whisk until well combined.
Add the milk mixture to the pan and shake gently to distribute evenly.
Bake for 15-20 minutes or until just set (you don’t want to turn it into an omelet).
Let it cool for 10 minutes and sprinkle with confectioner’s sugar and cinnamon. Serve warm.