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Ekmek
A layered custard cake. |
Ingredients:
| 1 |
Handful |
Almonds (Slivered) |
| 1 |
Pinch |
Cinnamon |
| 2/3 |
Cup |
Cognac (Or Brandy) |
| 2 |
Tablespoon |
Cornstarch |
| 2 |
Item |
Egg Yolks (Lightly beaten) |
| 2 |
Tablespoon |
Flour |
| 2 |
Teaspoon |
Honey |
| 3 |
Cup |
Milk |
| 1 |
Package |
Rusks (Square, like melba toast) |
| 1 2/3 |
Cup |
Sugar |
| 1 |
Cup |
Water |
| 1 |
Batch |
Whipped Cream |
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Directions:
- Assemble syrup ingredients (honey, cognac or brandy, 1 c sugar, water) in a pan and boil for about 15 minutes (while you're making the pudding).
- When the pudding is done, remove syrup from heat & let cool.
- Pudding/Custard Middle: pour milk & sugar into pan, add lightly beaten egg yolks, add flour and starch.
- Stir constantly over low-medium heat until it bubbles and thickens.
- Remove from heat and stir occasionally while cooling so no "skin" forms on top.
- Make the pudding while the syrup is boiling.
- Line a glass dish with rusks (cake is actually the rusks that have soaked up the syrup).
- Pour cooled syrup over rusks - syrup should cover the rusks completely.
- The syrup MUST have time to soak into the rusks before adding the pudding or you get a floating mess.
- Sprinkle lightly with cinnamon.
- Pour cooled pudding over rusks.
- Chill overnight in the fridge.
- Sprinkle with slivered almonds & cinnamon.
- Pour whipped cream over pudding.
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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