Ekmek Kataifi
For the syrup
3 glasses water
3 glasses sugar
1 tablespoon lemon juice
For the base
400 gr Kataifi
220 gr Butter
For the cream
7 egg yolks
6 glasses of milk
1 glass of sugar
7 tablespoons thin semolina
2 tablespoons cornflour
1 vanilla pod or 1 lemon zest
For garnish
600 gr sour cream whipped with 4 tablespoons sugar
roasted and coarsely chopped almonds
Ekmek Kataifi
Preheat oven to 160 °C. Pull the strands of the kataifi and spread it on the baking dish. Melt the butter in a saucepan and pour with a spoon at surface of kataifi. Bake in the preheated oven until golden brown. And then allow to cool and prepare the syrup. Boil the water with sugar for about 5-6 minutes, until it become slightly thick and add the lemon juice. Sprinkle kataifi with the hot syrup and let it be absorbed.
Ekmek Kataifi
Prepare the pastry cream: pour the egg yolks and sugar into a saucepan and beat with a hand mixer or a whisk until they are white. Add the corn flour, semolina, milk and vanilla or lemon zest. Put the saucepan on low heat stirring constantly, until the cream has thickened (should not be boiled). Remove the saucepan from the heat and allow the cream cool, stirring every so often. Remove the vanilla pod and with a sharp knife scroll along the vanilla pod and scrape it to drop the seeds into the cream. Spread the crème on top of the custard with the whipped cream and allow to cool completely. Put the dessert in the fridge for several hours. Before serving, cover the surface with the whipped cream and sprinkle with the almonds.
