THE EXPERIENCE
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.