Zutaten für Ekmek Kadaifi Pastry Topped With Custard And Whipped Cream
- Kadaifi
- Butter
- Sugar
- Water
- Lemons, Juice Of
- Fresh Lemon Rind
- Orange Slices
- Flour
- Cornstarch
- Milk
- Egg Yolks
- Vanilla Extract
- Whipped Cream
- Toasted Almonds
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Zubereitung von Ekmek Kadaifi Pastry Topped With Custard And Whipped Cream
- Preheat your oven to 350°F (175°C).
- Prepare the Ekmek Kadaifi: Gently separate the shredded phyllo pastry and arrange it in a greased baking dish (approximately 9x13 inches).
- Bake for 20-25 minutes, or until golden brown and crispy.
- While the pastry bakes, prepare the custard: In a saucepan, whisk together 4 large eggs, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, a pinch of salt, and 2 cups of whole milk. Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and stir in 1 teaspoon vanilla extract.
- Prepare the syrup: In a small saucepan, combine 1 cup granulated sugar, 1/2 cup water, and 1/4 cup lemon juice. Bring to a boil, then simmer for 5 minutes. Remove from heat and let cool slightly.
- Once the pastry is baked, pour the cooled syrup evenly over the warm kadaifi.
- Spread the prepared custard evenly over the soaked pastry.
- In a separate bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Gently spread the whipped cream over the custard layer.
- Toast 1/4 cup slivered almonds in a dry pan until lightly golden brown.
- Sprinkle the toasted almonds over the whipped cream.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
136g
Fat
41g
Carbs
13g