Ekmek Custard

Are you still feeling those cold Winter’s morning and evenings, wishing Spring would do it’s job and bring us beautiful weather all day long? Let our Chef in Residence, David Tsirekas’s Ekmek Custard recipe give you the push you need to finish Winter on a high.

Ingredients

• 1.5l Milk
• 250g Caster sugar
• 1 Vanilla bean
• 8 Egg yolks, medium eggs
• 150g Cornflour
• 200g butter, chilled

Method

1. In a pot, add 1400ml of milk, sugar and vanilla bean.
2. Place pot over medium to low heat so that the milk doesn’t burn.
3. In a bowl, add 100ml of milk and the egg yolks.
4. Whisk until the yolks are incorporated and add another 100ml of milk. Whisk until the sugar has completely dissolved.
5. Add the cornflour and whisk to incorporate.
6. As soon as the mixture comes to a boil, remove from heat.
7. Scoop up a few ladlefuls of the hot mixture in the pot and slowly add it to the bowl, while whisking continuously.
8. Transfer the contents of the bowl back to the pot. Cook over medium heat until it thickens.
9. Turn off heat and taste the custard. It should not have any corn starch taste at all.
10. Add the chilled butter and whisk until the butter melts and is incorporated.
11. Pour the custard over the baked kataifi dough and spread it evenly over the entire surface with a spatula.
12. Cover with go between, making sure the wrap touches the surface of the custard directly (so that a film is not formed) and refrigerate for 3-4 hours.