1/1 Photo of Ekmek Kadaifi With Chocolate Custard.
2 hrs 15 mins
Perfectionist cook's Note:
I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adventurous last night and I decided to try out this dessert with some less traditional additions such as a rich dark chocolate. It turned out absolutely divine and a great variation on this sweet. Note that this recipe makes a huge amount and it keeps well in the fridge for at least 8 days. A great make-ahead summer dessert.
My Private Note
Units: US | Metric
- 500 g kadaifi
- 250 g butter (you can use margarine)
Chocolate Custard Layer
- 1 1/2 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)
- 1Preheat oven to 180 celcius (fan-forced).
- 2Defrost 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.).
- 3Cut butter into small pieces and dot evenly over the kadaifi.
- 4Bake in oven for around 15 minutes until golden brown.
- 5While pastry is baking prepare the syrup.
- 6Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.
- 7When 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.
- 8Allow to cool while you prepare the custard.
- 9Heat 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).
- 10When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.
- 11The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.
- 12Switch 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.
- 13Add in the zest and the cognac.
- 14Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.
- 15Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).
- 16Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.
- 17Cool in the fridge for a few hours before serving.
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Nutritional Facts for Ekmek Kadaifi With Chocolate Custard.
Serving Size: 1 (113 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 219.4
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 7.2 g
- Cholesterol 25.0 mg
- Sodium 75.5 mg
- Total Carbohydrate 30.1 g
- Dietary Fiber 0.0 g
- Sugars 27.6 g
- Protein 1.8 g
The following items or measurements are not included:
dark chocolate couverture