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1
Combine milk and cornflour in a heavy pan.
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2
Blend in beaten eggs and add salt and sugar.
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3
Place over medium heat and stir constantly until thickened and bubbling.
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4
Remove from heat, stir in vanilla essence and cover top of custard with buttered paper to prevent a skin forming.
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5
Place kataifi in a large bowl and gently separate strands with fingers.
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6
Grease a 20x28 cm (8x11 inch) oven dish with some of the butter.
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7
Put half the kataifi in the base, pressing it down to make it compact.
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8
Drizzle 1/4 cup butter evenly over it.
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9
Pour custard filling over kataifi, spreading it evenly.
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10
Top with remaining kataifi.
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11
Spread evenly and pat down gently.
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12
Pour remaining melted butter evenly over top.
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13
Bake in a 375 degree (moderately hot) preheated oven for 45 minutes until golden brown.
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14
Remove from oven and leave until cool.
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15
Dissolve sugar in water over medium heat, add lemon rind and cinnamon bark and bring to the boil.
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16
Add lemon juice and boil over medium heat for 15 minutes, skimming when necessary.
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17
Do not stir once syrup is boiling.
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18
Strain hot syrup over cooled pastry.
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19
Leave until cold and cut into diamond shapes to serve.
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20
Note: The previous recipe is the traditional way in which this dessert is made.
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21
As the custard and syrup soften the kataifi, many good cooks use the following method for a crisp finish:
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22
Prepare the syrup as directed above and leave until cool.
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23
Place the kataifi in a bowl and loosen stands.
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24
Pour on 1/2 cup melted, unsalted butter and mix with fingers to coat strands.
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25
Spread kataifi in two buttered 20x28 cm (8x11 inch) straight-sided oven dishes and press down to make it compact.
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26
Bake in a moderately hot oven for 20 to 25 minutes until golden - take care that it does not become too brown.
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27
Remove from the oven and pour cooled syrup evenly over hot kataifi in each dish.
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28
Cover each dish with a tea towel so that kataifi softens slightly, otherwise it will be difficult to cut.
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29
Make custard as directed in previous recipe and pour while hot onto kataifi in one dish.
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30
Invert other dish of kataifi on top of the custard.
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31
Leave uncovered until cool, then cut into diamond shapes to serve.
