Ek Mek with Toast Base
Ingredients
Base
toasted bread slices (toasted)
7 piece
Syrup
water
350 g
sugar
350 g
lemon slice
1 piece
cinnamon stick
1 piece
Cream
milk
1500 ml
cornstarch
120 g
sugar
220 g
egg yolks
2 piece
liquid vanilla
1 tbsp
butter
50 g
Topping
whipped cream
500 ml
pistachios, ground
80 g
Instructions
Prepare the base
Arrange toasted bread slices to completely cover the bottom of a baking dish.
Make the syrup
Combine water, sugar, lemon slice and cinnamon stick in a pot. Bring to a boil and simmer for 5 minutes.
Soak the base
Pour the hot syrup evenly over the toasted bread slices and let it soak completely.
Prepare the custard
In a bowl, whisk together egg yolks, cornstarch, sugar and a little cold milk until smooth.
Cook the custard
Heat the remaining milk with vanilla in a pot. Gradually add the yolk mixture while stirring constantly until it thickens.
Finish the custard
Remove the pot from heat, stir in the butter until melted and smooth.
Assemble the dessert
Pour the warm custard over the soaked bread base. Smooth the surface and let it cool completely.
Add whipped cream
Spread the whipped cream evenly over the cooled custard layer.
Garnish and serve
Sprinkle generously with ground pistachios and serve chilled.
Original recipe
Storage
Best eaten within 2 days. Keep covered in the fridge.
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