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Ekmek
Vegetarian Recipe Recipe Contains Dairy Products
A layered custard cake.

Credits: Eat Greek Tonight

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Ekmek Ingredients
Order Quantity Ingredient Alternative Notes
1 Handful Almonds   Slivered 
1 Pinch Cinnamon    
2/3 Cup Cognac   Or Brandy 
2 Tablespoon Corn Starch    
2 Item Egg ( (Yolks) )   Lightly beaten 
2 Tablespoon Flour ( All Purpose )    
2 Teaspoon Honey    
3 Cup Milk    
1 Package Rusks   Square, like melba toast 
1 2/3 Cup Sugar ( White )    
1 Cup Water    
1 Batch Whipping Cream    
Ekmek Directions
Assemble syrup ingredients (honey, cognac or brandy, 1 c sugar, water) in a pan and boil for about 15 minutes (while you're making the pudding).

When the pudding is done, remove syrup from heat & let cool.

Pudding/Custard Middle: pour milk & sugar into pan, add lightly beaten egg yolks, add flour and starch.

Stir constantly over low-medium heat until it bubbles and thickens.

Remove from heat and stir occasionally while cooling so no "skin" forms on top.

Make the pudding while the syrup is boiling.

Line a glass dish with rusks (cake is actually the rusks that have soaked up the syrup).

Pour cooled syrup over rusks - syrup should cover the rusks completely.

The syrup MUST have time to soak into the rusks before adding the pudding or you get a floating mess.

Sprinkle lightly with cinnamon.

Pour cooled pudding over rusks.

Chill overnight in the fridge.

Sprinkle with slivered almonds & cinnamon.

Pour whipped cream over pudding.

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