Burnt Butter Ekmek with Salted Caramel and Pistachios
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Burnt Butter Ekmek with Salted Caramel and Pistachios
Recipe By Phil Vakos
Ingredients
Kataifi Base
Burnt Butter Custard
150 g butter
1 heaped tsp Coles milk powder
6 free range egg yolks
600 ml pouring cream
1 tbs Coles corn flour
¾ cup caster sugar
Vanilla Bean Cream
250 ml of cream
¼ cup sugar
1 tsp of vanilla bean paste
Salted Caramel
150 g caster sugar
50 g butter
1 cup cream
1 good pinch of sea salt
250 g unsalted crushed pistachio, to garnish
Method
To make the kataifi base, add sugar, water, cinnamon and lemon into a small pot, bring to the boil for 10 minutes then set aside to cool. Melt the butter, coat the kataifi pastry and place into a medium-sized baking dish, and bake at 170 degrees (°C) for 30-40 minutes or until golden brown. Pour the cooled-down syrup over the hot pastry and set aside to cool.
To make the custard, place butter into a stainless-steel frying pan over medium heat until foaming. Cook, swirling the pan often, for 6 minutes or until nut brown. Add in the milk powder and combine, then set aside.
Whisk the egg yolks, sugar and cornflour into a mixing bowl until pale and creamy. Heat the cream until almost boiled and slowly pour into egg mixture bowl, whisking continuously. Next, fold in the burnt butter mixture and mix through. Return this mixture to heat and cook until mixture coats back of spoon and is slightly thickened. Strain mixture through a sieve, cover with cling wrap and set aside for 4-5 hours, until the mixture is cooled and thickened.
To make the vanilla bean cream, add all ingredients into a mixing bowl or a stand mixer and whisk until there are stiff peaks.
To make the salted caramel, place 150 g of caster sugar into a pan spread evenly, leave it alone until the sugar starts to turn caramel, agitate the pan making sure all sugar is dissolved, add butter and stir through, then add the cream and boil until the sauce comes together, season with sea salt and set aside till cool.
To assemble, in a ramekin add kataifi to base, then a liberal amount of the burnt butter custard, followed by cream and pistachios. Finish with salted caramel before serving.
