Ekmek kataifi with melomakarona

Name: Ekmek kataifi with melomakarona
Yield: 6-8 custard cups
Cuisine: British
Ingredients: Melomakarona; 500 g milk; 500 g heavy cream (I used light); 80 g sugar; 80 g corn startch; 1 vanilla pod

Cookpad Greece @cook_8238176

Greece

For those who got a bit tired of melomakarona, they can try out this very tasty and light recipe. It results in a dessert that is completely different.

Recipe by dcroula

For those who got a bit tired of melomakarona, they can try out this very tasty and light recipe. It results in a dessert that is completely different.

Recipe by dcroula

Cookpad Greece @cook_8238176

Greece

For those who got a bit tired of melomakarona, they can try out this very tasty and light recipe. It results in a dessert that is completely different.

Recipe by dcroula

For those who got a bit tired of melomakarona, they can try out this very tasty and light recipe. It results in a dessert that is completely different.

Recipe by dcroula

Saved

Ingredients

6-8 custard cups

Melomakarona
500 gmilk
500 gheavy cream (I used light)
80 gsugar
80 gcorn startch
1vanilla pod

Saved

Steps

1

Place the milk together with the heavy cream, the vanilla and 40 g of sugar (half of the total amount) in a pot over heat.
2

Dissolve the corn starch with the remaining 40 g of sugar in a bowl using a little from the milk mixture (before it heats) and add it to the milk when it boils.
3

When the custard boils and thickens, pour it over the melomakarona that you have spread on a pyrex baking dish or baking tray.
4

Let it cool for 20 minutes in the fridge, covering the custard with cling film.
5

Optionally, sprinkle with walnuts, honey and cinnamon.