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Ingredientes
- 4 c. Lowfat milk
- 3/4 c. Cornflour
- 4 x Large eggs, beaten
- 1 pch Salt
- 1/2 c. Sugar
- 1 tsp Vanilla essence
- 500 gm Kataifi (shredded pastry)
- 3/4 c. Unsalted butter, melted
- 2 c. Sugar
- 1 1/2 c. Water
- 1 x Thin strip lemon rind
- 1 piece of cinnamon bark
- 3 tsp Lemon juice
Direcciones
- Oven temperature: 190 C (375 F)
- Cooking Time: 1 hour
- Combine lowfat milk and cornflour in a heavy pan. Blend in beaten Large eggs and add in salt and sugar. Place over medium heat and stir constantly till thickened and bubbling. Remove from heat, stir in vanilla essence and cover top of custard with buttered paper to prevent a skin forming.
- Place kataifi 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 the kataifi in the base, pressing it down to make it compact. Drizzle 1/4 c. butterr proportionately over it. Pour custard filling over kataifi, spreading it proportionately. Top with remaining kataifi. Spread proportionately and pat down gently. Pour remaining melted butter proportionately over top. Bake in a moderately warm oven for 45 min till golden. Remove from oven and leave till cold.
- Dissolve sugar in water over medium heat, add in lemon rind and cinnamon bark and bring to the boil. Add in lemon juice and boil over medium heat for 15 min, skimming when necessary. Don't stir once syrup is boiling.
- Strain warm syrup over cooled pastry. Leave till cool and cut into diamond shapes to serve.
- Note: The previous recipe is the traditional way in that 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 till cold. Place the kataifi in a bowl and loosen stands. Pour on 1/2 c. melted, unsalted butter and mix with fingers to coat strands. Spread kataifi 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 warm oven for 20-25 min till golden brown - take care which it does not become too brown. Remove from the oven and pour cooled syrup proportionately over warm kataifi in each dish. Cover each dish with a tea towel so which kataifi softens slightly, otherwise it will be difficult to cut. Make custard as directed in previous recipe and pour while warm onto kataifi in one dish. Invert other dish of kataifi on top of the custard. Leave uncovered till cold, then cut into diamond shapes to serve.
