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1
Put contaifi phyllo spread in oval Pyrex dish.
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2
Dot with the unsalted butter.
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3
Place under broiler.
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4
As it browns, turn it over and around and replace under broiler again until well, but golden brown.
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5
Level it out in Pyrex and set aside.
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6
Boil sugar and water for 12 to 15 minutes.
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7
Remove from heat and add 1 tablespoon lemon juice.
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8
Pour this over the contaifi in Pyrex.
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9
Now take 4 egg yolks and sugar with vanilla.
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10
Beat until light yellow.
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11
Take 5 cups of milk (pour 1/2 cup into small bowl and add the 8 tablespoons cornstarch and mix) and put remainder of milk into a large saucepan to slowly bring it to scalding.
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12
When the milk is scalded or ready to boil, slowly add this to the cornstarch mixture which has been added to the egg yolk mixture.
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13
Stir constantly.
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14
Pour back into saucepan and stir constantly, until it thickens.
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15
When thickened, pour over Kontaifi in the Pyrex dish.
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16
Let cool.
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17
Then put towel over it and cover with aluminum foil.
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18
Place in refrigerator overnight.
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19
Early the next day, whip up to 1/2 kilo whipping cream and add 3 tablespoons powdered sugar.
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20
Spread this whipped cream nicely over custard in Pyrex and replace in fridge.
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21
Just before serving, sprinkle with 150 grams roasted, chopped almonds.
