EKMEK KADAIFI WITH CHOCOLATE CUSTARD.

Ekmek Kadaifi With Chocolate Custard. image

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.

Provided by joanna_giselle

Categories Dessert

Time 2h15m

Yield 30 pieces, 30 serving(s)

Number Of Ingredients 15

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Ingredients

500 g kadaifi
250 g butter (you can use margarine)
2 cups sugar
2 cups water
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)
400 g Cool Whip (I use a tin of Morfat)
250 g icing sugar
1/2 teaspoon vanilla essence
1/2 teaspoon cognac (optional)
chocolate shavings

Steps:

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.