Ekmek

A creamy, crunchy syrupy sweet full of flavors to satisfy everyone.

Ingredients

• 1 packet of Kadaifi 500gr
• 180g sheep butter
• Custard
• 1 1/2 liters of milk
• 1 Yiotis vanilla custard (160g) in the blue box
• 2 tablespoons of corn starch
• 3 drops of Chios masticha extract
• 1 tablespoon of sugar
• 2 eggs
• 2 tablespoons of sheep butter
• Whipped cream:
• 500gr heavy cream
• 200g powdered sugar
• Syrup for the kadaifi:
• 500g of sugar
• 500g water juice of half a lemon
• 1 cinnamon stick

Directions

1. Open the kadaifi dough and pluck it to separate the threads, pour the melted butter and bake it at 180 degrees Celsius for about 25 minutes until golden brown. Once it's done remove from the oven and set aside.
2. Prepare the syrup add all the ingredients for the syrup in a pot and boil for 5-7 minutes, remove and let it.
3. When the kadaifi comes out of the oven, pour the cold syrup and set it aside.
4. For the custard, in a large pot, put half the amount of milk and let it warm up, without boiling, in a bow add the rest of the milk, the Yotis custard powder, the sugar and the two spoons of cornflour and the two eggs, mix well. Once the milk is heated, pour the mixture of the custard and eggs in the pot with the warmed milk. Keep on a low heat, stirring constantly so the custard thickens. Once thick remove from the heat, add the masticha extract and the butter, set aside covered with plastic film to cool, the place in the fridge so it completely cools. In a bowl add the heavy cream and sugar beat until nice and fluffy.
5. Once the custard has completely cooled remove from fridge whisk it a little until it becomes nice and smooth, add the custard into to the pan on top of the
6. kadaifi,add the whipped cream on top and decorate with pistachios or any other nuts you like.