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2 cups of milk
½ cup granulated sugar
2 tablespoons corn starch
1 packet of İçim cream
1 tablespoon of butter
One of the most desired features when making custard with kadayif is that the kadayif is crispy. To ensure this crunchiness, you can refrigerate the kadayıf for a while before using it.
If you think this much crunchiness is not enough for me, you can put some granulated sugar in your kadayif for an even more crispy and sweet flavor.
If your custard is still lumpy despite constant stirring, you can whisk it with a hand mixer to get the right consistency.
Take a deep pot and add 2 cups of milk, half a cup of granulated sugar and 2 tablespoons of corn starch.
Turn on the stove and cook, stirring constantly, until it reaches the consistency of custard.
After the custard thickens and starts to boil, turn off the heat and let it rest for 6-7 minutes.
At the end of the resting time, add the cream.
After adding the cream, mix well.
Chop the kadayifs and fry them in butter in a pan until the kadayifs turn golden yellow.
To prepare the croquant, caramelize the sugar in a heavy-bottomed sauce pan until completely melted.
Crush the walnuts into the caramelized sugar.
Pour the croquant onto a marble and let it cool.
After the croquant has cooled, break it into pieces.
Mix the prepared broken croquants with the roasted kadayif.
Kadayif custard can be served in cups or glasses. If you want to prepare kadayif custard in glasses, put some of the croquant kadayif on the bottom of the glasses.
Pour some custard on top.
Top the custard with the croquant and pour the custard again.
Finally, add the kadayif with croquant again and fill the glass.
You can prepare the glasses in this way until you run out of ingredients.
Put the puddings with kadayif in a glass in the refrigerator and keep it for at least 6 hours and then serve.