Ekmek Kadaifi Pastry Topped With Custard And Whipped Cream Recipes

EKMEK KADAIFI (PASTRY TOPPED WITH CUSTARD AND WHIPPED CREAM)

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Chill well before serving.

EKMEK KADAIFI WITH CHOCOLATE CUSTARD.

Steps:

• Preheat oven to 180 celcius (fan-forced).
• Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.).
• Cut butter into small pieces and dot evenly over the kadaifi.
• Bake in oven for around 15 minutes until golden brown.
• While pastry is baking prepare the syrup.
• Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.
• When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.
• Allow to cool while you prepare the custard.
• Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like).
• When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.
• The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.
• Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.
• Add in the zest and the cognac.
• Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.
• Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).
• Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.
• Cool in the fridge for a few hours before serving.