Ekmek Kataifi

Instructions

1. Prepare the kataifi base
   Preheat oven to 350°F (180°C). Carefully pull apart the kataifi pastry strands to loosen them. Place in a large bowl and pour the melted butter over, tossing gently to coat all strands evenly. Spread the buttered kataifi in a 9x13 inch (23x33 cm) baking pan, pressing down lightly to create an even layer.
2. Bake the kataifi
   Bake the kataifi in the preheated oven for 40-45 minutes, until golden brown and crispy. Remove from the oven and set aside to cool slightly while preparing the syrup.
3. Make the syrup
   In a medium saucepan, combine 1 1/2 cups sugar, water, lemon juice, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly. Remove the cinnamon stick, then carefully pour the warm syrup over the still-warm kataifi base. Allow it to soak completely, about 1 hour.
4. Prepare the custard
   In a large saucepan, heat milk and heavy cream until almost boiling. Meanwhile, in a bowl, whisk together egg yolks, 1/2 cup sugar, and cornstarch until smooth. Gradually pour 1 cup of the hot milk mixture into the egg mixture, whisking constantly. Then pour this tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens to a custard consistency. Remove from heat and stir in vanilla extract. Cover with plastic wrap directly on the surface and let cool to room temperature.
5. Assemble the base and custard
   Once the custard has cooled, spread it evenly over the soaked kataifi base. Refrigerate for at least 2 hours or until the custard is set.
6. Prepare the whipped cream topping
   In a large bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form. Spread this evenly over the set custard layer.
7. Garnish and serve
   Sprinkle the chopped pistachios over the whipped cream. Refrigerate for at least 1 hour before serving. Cut into squares or rectangles to serve.