Ekmek Kadaifi (Pastry Topped With Custard And Whipped Cream) - cooking recipe

Ingredients

Crust
1 lb frozen kadaifi (shredded wheat pastry, available in the freezer section of most good supermarkets, next to the phyll)
6 ounces butter, melted
2 cups sugar
1 1/2 cups water
1/2 lemons, juice of or 1 cinnamon stick, in place of the citrus
1/2 fresh lemon rind
3 orange slices, with rind
Custard
2 tablespoons flour
2 tablespoons cornstarch
1/2 cup sugar
4 cups milk (3 hot & 1 cold)
4 egg yolks
1 teaspoon vanilla extract
Topping
12 ounces whipped cream
slivered toasted almonds or pistachios

Preparation

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.