Kadayif with Custard

Hello Dear Friends,

This week has been very busy and tiring for me again. I stopped doing something different for active rest, I couldn't even attend the invitations I was invited to. Instead, I found myself buried in the recipes :) Even though I am tired, I am not complaining about this situation (Capricorn mode on).

our Facebook page Reaching 2.000.000 followers shows your love and interest for me and kitchen secrets bloggers. Your appreciation is above everything for me, and with this power coming from you, all tiredness vanishes :) Thanks again to all of you!

When I wrote 2 lines, my pleasure came back :) Let's stop my fun and go back to dessert :)

I buy the roasted kadayıf that I use while preparing the recipe from the local pastry shop. In this case, it is even easier to prepare the dessert, but if you cannot find it, you can prepare it as I described below. If you want, you can try the ready-made baked kadaifs sold in the markets by crumbling them.

As for the pudding part, it doesn't matter wheat or corn, you can use whatever is available. Just remember, if there is no starch, the pudding spreads as soon as it is sliced. For this reason, do not forget to follow the recipe and rest it in the refrigerator for the given time.

Love…

Ingredients for Kadayif with Custard

• 2 cups ready-roasted kadayif
• Half a glass of ground walnuts in rondo
• 4 tablespoons of pistachios
• 2 tablespoons of granulated sugar
• (2 tablespoons of butter if you use fresh kadayif and roast it yourself)

For the custard:

• 4 water glass milk
• 2,5 tea glasses of granulated sugar (those who do not like too sweet can reduce half a tea glass)
• Half a teaspoon of flour
• Half a teaspoon of starch
• 2 spoonful butter

Fabrication:

1. If you are going to use fresh kadaif, chop it with a knife. Take the butter in a Teflon saucepan and melt it. Add the kadayıf and sugar and fry it. When the color reaches the desired tone, remove it from the stove, add walnuts and pistachios, mix and leave to cool. (If you are going to use it roasted like me, mix kadaif, sugar, peanuts and walnuts and set aside.)
2. For the custard, put the butter and flour in a medium saucepan and fry. Add milk little by little to the flour, whose color turns slightly and has an odor, and continue whisking. (If there is lumps at this point, no problem, we will pass it through the blender.) Add 3 cups of milk and sugar to the pot.
3. Whisk half a tea glass of starch with 1 glass of milk and add it to the pot. While boiling the pudding on medium heat, pass it through the blender and smooth.
4. Take the pudding, which has a thick consistency, from the stove.
5. Spread half of the wire kadayif on my rectangular debt. Pour all the custard on it and spread it.
6. Finally, sprinkle the remaining kadayif so that it completely covers the pudding.
7. When the dessert comes to room temperature, put it in the refrigerator. Let it rest for 3-4 hours and serve by slicing.