Kadaif with cream
I love velvet ... this is a new recipe that has been current in my place lately, it is too tasty for me .... it delighted me with its crunchy-creamy structure ....
Preparation steps
- Kadaif emerge as small as possible (in our markets it is sold already crushed and frozen, and it can also be fresh - a little frozen to make it easier to crumble). In a large bowl, add kadaif, sugar and margarine previously melted, as well as walnuts. Fry over low heat, stirring constantly, until it gets a caramel color. (pay attention here that the sugar does not caramelize too much because when it cools it will harden, it means that it will only remain crispy) leave it to cool. Cook the cream by cooking in 1 liter of warm milk, flour, thickener, sugar, vanilla sugar and egg yolks. Cook to thicken. Leave it to cool and then add hoplu (sweet sour cream) - the recipe says to add unpeeled, I whipped it ... you like ... In a medium-sized square pan, pour 1/2 kadaif and then the whole cream and again 1/2 kadaif.
Serving
Serve cut into cubes ....