Ingredients (serves 12)

• FOR PASTRY
• 375g Kataifi Pastry
• 3/4 cup Unsalted Butter
• FOR SYRUP
• 2 cups Castor Sugar
• 1 1/2 cups Water
• 1 strip Lemon Rind
• 1 stick Cinnamon
• 3 tsp Lemon Juice
• FOR CUSTARD
• 1 litre Milk
• 3/4 cup Cornflour
• 4 Eggs beaten
• 1/2 cup Castor Sugar
• 1 tsp Vanilla Essence
• Pinch Salt
• TO GARNISH
• 400ml Cream
• 250g Roasted Chopped Almonds
• 2 tbsp Cinnamon Sugar

Method

1. FOR PASTRY: Preheat oven to 190C. Gently separate the kataifi pastry strands with your fingers then spread evenly over base of a deep greased 20 x 28cm oven dish. Melt the butter & drizzle it over pastry. Bake until the pastry is golden brown & crisp, remove & cool.
2. FOR SYRUP: Dissolve the sugar in the water over medium heat, add the rind & cinnamon stick & bring to boil. Add the juice & boil over medium heat for 15mins. Strain hot syrup over the pastry.
3. FOR CUSTARD: Combine the milk & cornflour in a pot & whisk in the eggs, sugar & salt. Place over medium heat & stir constantly until it's thick & bubbling, then remove from the heat, stir in vanilla essence & pour over the pastry. Allow to cool then place into fridge to set.
4. GARNISH: Whip the cream & spread over the custard. Sprinkle over the almonds & dust with cinnamon sugar.

Notes

Kataifi is a finely shredded filo pastry which is found in fridge section of Greek or Middle Eastern grocery shops.