Milk pudding with kadaifi
SCROLL TO START
THE EXPERIENCE
recipe by:
Cool Artisan
traditional
contemporary
Level of difficulty
Time needed 120 minutes

INGREDIENTS

FOR THE SYRUP

lemon juice, from 1/2 lemon...

1 kg of granulated sugar...

600 gr. water...

1 cinnamon stick...

70 gr. honey...

FOR THE CREAM

900 gr. DODONI milk ...

160 gr. sugar...

2 eggs...

6 egg yolks...

80 gr. corn flour...

1 tbsp vanilla extract...

300 gr. cream fresh...

FOR THE COMPOSITION

500 gr. kadaifi...

400 gr. DODONI cow butter, melted at room temperature...

PREPARATION

For the syrup, put all the ingredients in a saucepan.
Let the mixture boil and as soon as it reaches boiling point, let it cook for another 4-5 minutes. Then remove and let cool.

EXECUTION

For the milk pudding, pour the milk, cream and vanilla extract in a pot and let the cook in medium temperature. Mix the sugar with the cornflour, egg and yolks in a bowl.
Just the milk reaches its boiling point, add 1/3 to the egg mixture and mix very well.
Pour it into the rest of the milk in the pot. Continue mixing, being careful not to stick the cream to the base of the pot. Once the cream sets and starts to boil, take it off the heat.
Transfer to a clean pan and cover with cling film.

Knead the kadaifi well. Butter a baking tray with dimensions of 30 cm by 40 cm. Put half of the kadaifi in the base of the pan. Butter it well with a brush using half the butter. Lightly whip the milk pudding with a whisk until fluffy. Add the milk pudding on top of the kadaifi and spread it well with a spatula. Add the rest of the kadaifi. Butter with the remaining butter. Bake in a preheated oven at 160ºC for at least 1 hour until the kadaifi is golden brown. Remove from the oven and the cold syrup on top.