Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month, Ekmek - a layered custard cake.

Ingredients

Handful of slivered almonds. Pinch of cinnamon. 2/3 cup brandy. 2 tablespoons of corn starch. 2 egg yolks (lightly beaten). 2 tablespoons flour. 2 teaspoons honey. 3 cups milk. Pack of square rusks (melba toast for instance). Two cups of sugar. Cup of water. Whipped cream.

Instructions

Assemble the syrup ingredients - honey, brandy, 1 cup of sugar, water - in a pan and boil for about 15 minutes. Remove the syrup from the heat and let it cool. Pour the milk and remaining sugar into a pan, add the lightly beaten egg yolks, flour and corn starch. Stir constantly over a low to medium heat until it bubbles and thickens. Remove this custard mixture from the heat and stir occasionally while cooling so no "skin" forms on top. Line a glass dish with the rusks and pour the cooled syrup over them. (The syrup should completely cover the rusks.) Leave to soak for one hour. Sprinkle lightly with cinnamon and pour the cooled custard mixture over the syrup-soaked rusks. Chill overnight in the fridge. Before serving pour the whipped cream over pudding and sprinkle with the slivered almonds and cinnamon.

Archive