Kontaifi Dessert(An Excellent Dessert Every Time) - cooking recipe

Ingredients

250 gr contaifi phyllo
4 Tbsp. unsalted butter
1 3/4 c. sugar
1 3/4 c. water
1 Tbsp. lemon juice
4 egg yolks
8 Tbsp. sugar
1 tsp. vanilla
5 c. milk
8 Tbsp. yiotis vanilla cornstarch (or cornstarch and add some vanilla)
1/2 kilo whipping cream
3 Tbsp. powdered sugar
150 g roasted almonds

Preparation

Put contaifi phyllo spread in oval Pyrex dish.
Dot with the unsalted butter.
Place under broiler.
As it browns, turn it over and around and replace under broiler again until well, but golden brown.
Level it out in Pyrex and set aside.
Boil sugar and water for 12 to 15 minutes.
Remove from heat and add 1 tablespoon lemon juice.
Pour this over the contaifi in Pyrex.
Now take 4 egg yolks and sugar with vanilla.
Beat until light yellow.
Take 5 cups of milk (pour 1/2 cup into small bowl and add the 8 tablespoons cornstarch and mix) and put remainder of milk into a large saucepan to slowly bring it to scalding.
When the milk is scalded or ready to boil, slowly add this to the cornstarch mixture which has been added to the egg yolk mixture.
Stir constantly.
Pour back into saucepan and stir constantly, until it thickens.
When thickened, pour over Kontaifi in the Pyrex dish.
Let cool.
Then put towel over it and cover with aluminum foil.
Place in refrigerator overnight.
Early the next day, whip up to 1/2 kilo whipping cream and add 3 tablespoons powdered sugar.
Spread this whipped cream nicely over custard in Pyrex and replace in fridge.
Just before serving, sprinkle with 150 grams roasted, chopped almonds.