Ekmek Kadaifi With Chocolate Custard.

READY IN: 2hrs 15mins
SERVES: 30
YIELD: 30 pieces
UNITS: US

INGREDIENTS

Nutrition
  • Base
  • 500
    g kadaifi
  • 250
    g butter (you can use margarine)
  • Syrup
  • 2
    cups sugar
  • 2
    cups water
  • Chocolate Custard Layer
  • 1 12
    liters milk
  • 120
    g custard powder
  • 10
    tablespoons sugar (you can reduce to 8 or increase to 12 tbs)
  • 100
    g dark chocolate couverture (70% cocoa solids)
  • orange zest (from one small orange)
  • 1
    tablespoon cognac (can use rum instead)
  • Cream Layer
  • 400
    g Cool Whip (I use a tin of Morfat)
  • 12
    teaspoon vanilla essence
  • 12
    teaspoon cognac (optional)
  • chocolate shavings
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DIRECTIONS

  • Preheat oven to 180 celcius (fan-forced).
  • Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.).
  • Cut butter into small pieces and dot evenly over the kadaifi.
  • Bake in oven for around 15 minutes until golden brown.
  • While pastry is baking prepare the syrup.
  • Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.
  • When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.
  • Allow to cool while you prepare the custard.
  • Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like).
  • When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.
  • The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.
  • Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.
  • Add in the zest and the cognac.
  • Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.
  • Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).
  • Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.
  • Cool in the fridge for a few hours before serving.
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