Greek Ekmek Kataifi Custard Kataifi

Greek Ekmek Kataifi (Custard Kataifi)

Components & Ingredients
Part 1: Syrup for the Kataifi Base

400g (2 cups) granulated sugar

480ml (2 cups) water

1 tbsp fresh lemon juice

1 cinnamon stick

2-3 whole cloves

1 strip of lemon peel

Part 2: Kataifi Base Layer

450g (1 lb) kataifi pastry (shredded phyllo), thawed

200g (¾ cup + 2 tbsp) unsalted butter, melted

Part 3: Rich Custard Layer

1 liter (4 ¼ cups) whole milk

200g (1 cup) granulated sugar

100g (⅔ cup) fine semolina

3 large egg yolks

1 tsp vanilla extract

½ tsp ground mastic (optional, but traditional)*

2 tsp cornstarch (for extra stability)

Part 4: Whipped Cream & Garnish

480ml (2 cups) heavy cream, cold

60g (½ cup) powdered sugar, sifted

1 tsp vanilla extract

150g (1 ½ cups) shelled pistachios and/or walnuts, finely chopped

Instructions
Part 1: Make the Syrup First

Combine and Simmer: In a saucepan, combine the sugar, water, cinnamon stick, cloves, and lemon peel. Heat over medium, stirring until the sugar dissolves. Bring to a gentle boil and let it simmer for 10-12 minutes.

Finish and Cool: Remove from heat. Stir in the lemon juice. Allow the syrup to cool completely, then discard the spices and peel. This is crucial; pouring cool syrup over the hot kataifi base allows for perfect absorption and a crisp-tender texture.

Part 2: Prepare the Kataifi Base

Preheat & Prep: Preheat your oven to 350°F (180°C). Brush a 9×13 inch baking pan with some of the melted butter.

Prepare Kataifi: Place the kataifi in a large bowl. Use kitchen shears to cut the strands into shorter lengths (about 2-3 inches). Pour the melted butter over the kataifi and use your hands to toss and massage until every strand is thoroughly coated.

Form and Bake Base: Transfer the buttered kataifi to the prepared pan. Press it down firmly and evenly to form a compact base. Bake for 25-30 minutes, or until deep golden brown and crisp all over.

Soak Immediately: As soon as the kataifi base comes out of the oven, slowly and evenly pour the completely cooled syrup over the entire hot surface. You will hear it sizzle. Set aside to cool completely.

Part 3: Prepare the Custard Layer

Heat Milk: In a large saucepan, heat the milk over medium until it just begins to steam.

Temper Eggs: In a separate bowl, whisk the egg yolks, sugar, semolina, and cornstarch until smooth. While whisking constantly, slowly ladle about one-third of the hot milk into the egg mixture to temper it.

Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining milk. Add the mastic (if using). Cook over medium-low heat, whisking constantly, for 8-10 minutes until the custard becomes very thick and smooth.

Finish: Remove from heat and stir in the vanilla extract. Pour the hot custard directly over the cooled, syrup-soaked kataifi base. Smooth the top with a spatula.

Prevent Skin: To prevent a skin from forming, you can either: a) Press a piece of plastic wrap directly onto the surface of the custard, or b) Run the back of a knife in a light, sweeping motion over the hot custard to create a smooth seal. Let it cool to room temperature, then refrigerate for at least 4 hours, or until completely cold and set.

Part 4: Add Whipped Cream & Garnish

Whip the Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks.

Top the Dessert: Spread the whipped cream evenly over the completely set custard layer.

Garnish: Cover the whipped cream completely with the finely chopped nuts, pressing them down gently.

Final Chill: Cover and refrigerate for at least 1 more hour before serving.

To Serve: Slice into squares or rectangles. Use a sharp knife, wiping it clean between cuts for neat layers. Serve cold.

Chef’s Notes & Tips
The Hot/Cold Syrup Rule: Never break this rule. Pouring cool syrup over the hot kataifi base is the secret to achieving a base that is moist and flavorful from the syrup, yet still retains structural integrity and a pleasing texture.

Mastic Gum: This is a traditional Greek resin that adds a unique, pine-like fragrance. If using, grind the mastic crystals with a pinch of the sugar from the recipe in a mortar and pestle until it becomes a fine powder before adding. It’s potent, so a little goes a long way.

Custard Thickness: The custard must be cooked until very thick, almost like a firm pudding. It needs to support the weight of the whipped cream layer without blending. The cornstarch helps ensure a perfect set.

Make-Ahead Friendly: This dessert is best made a day ahead. The kataifi base softens perfectly, the flavors meld, and it becomes much easier to slice cleanly. Assemble everything except the whipped cream and nuts up to 24 hours in advance. Add the whipped cream and nuts a few hours before serving.

Cutting Clean Layers: For picture-perfect slices, use a long, sharp knife. Dip it in hot water and wipe it dry between each cut.