Kataifi me Krema (Shredded Pastry with Custard)
|~ Custard Ingredients:
~ 4 cups of milk
~ 3/4 cups of corn flour or semolina
~ 4 eggs beaten
~ 1/2 cups of sugar
~ 1 tsp of vanilla essence
~ Syrup Ingredients:
~ 2 cups of sugar
~ 1 1/2 cups of water
~ 1 thin strip of lemon rind
~ 1 Piece of cinnamon stick
~ 3 tsp of lemon juice
~ 4-5 cloves
|~ Kataifi pastry:
~ 500gr of Kataifi pastry
~ 3/4 cup of unsalted butter melted
|~ Combine the milk and corn flour or semolina in a heavy pan.
~ Blend in the beaten eggs and add the sugar.
~ Place over medium heat and stir constantly until thickened and bubbling.
~ Remove from heat, stir in vanilla essence and cover the top of custard with buttered paper to prevent a skin forming.
~ Place the kataifi pastry in a large bowl and gently separate strands with fingers.
~ Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of the butter.
~ Put half of the kataifi pastry in the base, pressing it down to make it compact.
~ Drizzle 1/4 cup of butter evenly over it.
~ Pour custard filling over kataifi pastry, spreading it evenly.
~ Top with remaining kataifi pastry.
~ Spread evenly and pat down gently.
~ Pour remaining melted butter evenly over top.
~ Bake in a preheated at 190 degrees Celsius (see conversions) oven for about 45 minutes until golden brown.
~ Remove from oven and leave aside until cool.
~ Dissolve sugar in water over medium heat, add lemon rind and cinnamon stick and bring to the boil.
Add lemon juice and boil over medium heat for about 15 minutes, skimming when necessary.
~ Do not stir once syrup is boiling.
~ Strain hot syrup over cooled pastry.
~ Leave aside until cold and cut into diamond shapes and serve.
~ Good luck and enjoy.
~ The previous recipe is the traditional way in which this dessert is made.
~ As the custard and syrup soften the kataifi, many good cooks use the following method for a crisp finish:
~ Prepare the syrup as directed above and leave until cool.
~ Place the kataifi pastry in a bowl and loosen stands.
~ Pour on 1/2 cup melted unsalted butter and mix with fingers to coat strands.
~ Spread kataifi pastry in two buttered 20 x 28 cm (8 x 11 inch) straight-sided oven dishes and press down to make it compact.
~ Bake in a moderately hot oven for 20-25 minutes until golden (taking care that it does not become too brown).
~ Remove from the oven and pour cooled syrup evenly over hot kataifi pastry in each dish.
~ Cover each dish with a kitchen towel so that kataifi pastry softens slightly, otherwise it will be difficult to cut.
~ Make custard as directed in the above recipe and pour while hot onto kataifi pastry in one dish spreading it evenly.
~ Invert the other dish of kataifi pastry on top of the custard.
~ Leave uncovered until cool, then cut into diamond shapes and serve.
~ Good luck and enjoy.