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Milk Pudding With Kataifi – Best Turkish Custard Covered With Kataifi

Milk Pudding With Kataifi is quite easy to make and a delicious Turkish dessert. I know how much you love my Kunefe recipe and thank you for your interest. If you like desserts with kataifi but don't want to eat something heavy, milk pudding with kataifi is the recipe for you.
Prep Time 25 mins
Cook Time 30 mins
Course Dessert
Cuisine Mediterranean, Turkish
Servings 8 people

Ingredients
  

  • 300-350 gr. as much as the shredded wheat
  • 3 tablespoons of butter
  • 5 tablespoons of granulated sugar
  • 1 1/2 cups crushed walnuts

For the milk pudding:

  • 1 liter of milk
  • 4 tablespoons of flour
  • 3 tablespoons of cornstarch
  • 1 glass of granulated sugar
  • 2 teaspoons of vanilla powder
  • 1 egg yolk
  • 1 pack heavy cream 200ml

Instructions
 

  • Crush the kataifi finely (you can keep it in the deep freezer for 2 hours to break easily).
  • Melt the butter in a teflon pan or in a large teflon pan, add the sugar and kataifi and fry them until they turn pink.
  • Finally, add the walnuts and roast for a while and remove from the heat. (If you leave the kataifi in the pot after taking it from the heat, it will continue to fry, so either keep stirring it or let it cool down in a bowl)
  • Put all the ingredients except heavy cream and vanilla powder into a pot and cook by mixing.
  • 3 minutes after the milk pudding boils, take it from the heat and let it cool for 10-15 minutes.
  • Then add the vanilla powder and heavy cream and whisk for 4-5 minutes with the help of a mixer until it gets a smooth appearance.
  • Pour half of the kataifi on a tray with a diameter of about 30 cm and spread it well on the bottom of the tray. Pour the milk pudding you have prepared on it and lay the remaining kataifi on top. You can also use a clamp mold for this process.
  • After the dessert is warmed at room temperature, put it in the fridge.
  • Let it rest for 3-4 hours in the refrigerator.