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Filed Under DessertsMilk
Kataifi Me Krema

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Greek Greek
Shared by: Donna K.

4 cups Milk
3/4 cup Cornflour
4 large beaten Eggs
1 cup Sugar
1 pinch Salt
1 teaspoon Vanilla essence
500 grams Kataifi pastry
3/4 cup melted Unsalted butter
1 1/2 cups Water
1 teaspoon Lemon rind
1 each piece Cinnamon stick
3 teaspoons Lemon juice

Note: Also known as Shredded Pastry With Custard

Level of Difficulty:

Preparation Style:

Preparation Time:

Process Time:

Overall Time:



30 Minutes

1 Hour

1 Hour 30 Minutes

Note: Also known as Shredded Pastry With Custard

Average Rating:

Not Rated

This recipe has not been reviewed

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Preheat oven to 375°F / 190°C

Combine milk and cornflour in a heavy sauce pan. Blend in beaten eggs, 1/2 cup sugar and pinch of salt. Place over medium heat and stir constantly until thickened and bubbling. Remove from heat, stir in vanilla essence. Cover top of custard with buttered wax paper to prevent a skin forming.

Place Kataifi pastry in a large bowl and gently separate strands with fingers. Grease a 8 x 11 inch oven dish with some of the butter. Put half the Kataifi in the base, pressing it down to make it compact. Drizzle 1/4 cup butter evenly over it. Pour custard filling over Kataifi, spreading it evenly. Top with remaining Kataifi. Spread evenly and pat down gently.

Pour remaining melted butter evenly over top. Bake in a pre-heated 375°F oven for 45 minutes until golden brown. Remove from oven and leave until cool.

Meanwhile; dissolve the remaining sugar in water over medium heat. Add lemon rind and cinnamon stick and bring to the boil. Add lemon juice and boil over medium heat for 15 minutes, skimming when necessary. Do not stir once syrup is boiling.

Strain hot syrup over cooled pastry. Leave until cold and cut into diamond shapes to serve.

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