Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 15 |
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Every calorie in this sinfully-rich dessert is so worth it! Shredded wheat pastry with syrup, topped with an eggy custard and topped yet again with freshly-whipped sweet cream and strewn with slivered, toasted almonds...divine! Ingredients:
1 lb frozen kadaifi (shredded wheat pastry, available in the freezer section of most good supermarkets, next to the phyll) |
6 ounces butter, melted |
2 cups sugar |
1 1/2 cups water |
1/2 lemons, juice of or 1 cinnamon stick, in place of the citrus |
1/2 fresh lemon rind |
3 orange slices, with rind |
2 tablespoons flour |
2 tablespoons cornstarch |
1/2 cup sugar |
4 cups milk (3 hot & 1 cold) |
4 egg yolks |
1 teaspoon vanilla extract |
12 ounces whipped cream |
slivered toasted almonds or pistachios |
Directions:
1. Crust: Preheat oven to 350 degrees; pull apart the 'threads' of the kadaifi into a 13x9-inch glass baking dish, packing down lightly with fingertips; drizzle with butter and bake 40 minutes or until golden brown; remove from oven and cool.
2. In small pot, combine remaining crust ingredients; bring to a boil and simmer 5 minutes; remove citrus rinds (if you don't want citrus, boil syrup with a cinnamon stick and remove); spoon syrup over kadaifi and cool.
3. Custard: Combine flour, cornstarch, and sugar in small bowl; add cold milk and whisk to remove any lumps; whisk in egg yolks; strain mixture through sieve into hot milk.
4. Cook over low heat, stirring constantly until it thickens; add vanilla and place plastic wrap directly on surface to prevent skin from forming; cool for 1 1/2 hours.
5. Spread custard evenly over kadaifi crust; refrigerate 1 1/2 to 2 hours minimum; then top with layer of whipped cream and decorate with slivered, toasted almonds or pistachios.
6. Chill well before serving.
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