EKMEK KATAIFI | Recipe link in the comments #Ekmek #GreekFood #GreekSweets #Dessert

This dessert should come with a warning label. It’s no good. Don’t make it. Exactly what my dad would say every time he ate something really delicious. Start by heating milk with sugar, a pinch of mastika, if you like, and a little vanilla. In a separate bowl, whisk together egg yolks and corn flour. Then, sir, introduce half the hot milk mixture, one spoonful at a time. Pour the egg and milk mixture back into the pot and cook until it’s luscious, thick, and silky. Then, finish with a knob of butter. Now for the katifi base. Massage melted butter through really well. Then create an even layer in your tray. Into the oven it goes until golden and crispy. Then pour over the cooled citrus infused syrup. Scatter your nuts. Pistachios for me always. Then spread that cooled custard over the cooled katayi. Top with a cloud of whipped cream and lots more nuts. Refrigerate your eggme katayi overnight so everything sets and becomes one glorious naughty Greek dessert. It’s creamy, crunchy, and irresistible. Kalia Bolafi