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Greek Food - Recipe: Ekmek

A layered custard cake.

1 Handful Almonds (Slivered)
1 Pinch Cinnamon
2/3 Cup Cognac (Or Brandy)
2 Tablespoon Cornstarch
2 Item Egg Yolks (Lightly beaten)
2 Tablespoon Flour
2 Teaspoon Honey
3 Cup Milk
1 Package Rusks (Square, like melba toast)
1 2/3 Cup Sugar
1 Cup Water
1 Batch Whipped Cream
  • Assemble syrup ingredients (honey, cognac or brandy, 1 c sugar, water) in a pan and boil for about 15 minutes (while you're making the pudding).
  • When the pudding is done, remove syrup from heat & let cool.
  • Pudding/Custard Middle: pour milk & sugar into pan, add lightly beaten egg yolks, add flour and starch.
  • Stir constantly over low-medium heat until it bubbles and thickens.
  • Remove from heat and stir occasionally while cooling so no "skin" forms on top.
  • Make the pudding while the syrup is boiling.
  • Line a glass dish with rusks (cake is actually the rusks that have soaked up the syrup).
  • Pour cooled syrup over rusks - syrup should cover the rusks completely.
  • The syrup MUST have time to soak into the rusks before adding the pudding or you get a floating mess.
  • Sprinkle lightly with cinnamon.
  • Pour cooled pudding over rusks.
  • Chill overnight in the fridge.
  • Sprinkle with slivered almonds & cinnamon.
  • Pour whipped cream over pudding.

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