Ingredients
For the base
125g Kataifi Pastry
75g butter, melted
For the custard
1 cup full cream milk
1 tsp vanilla bean paste
3 egg yolks
5 tbsp caster sugar
3 tbsp cornflour
25g butter, cut into cubes
Method
For this Kataifi Pastry recipe, take your chilled Kataifi Pastry out of the fridge at least 2 hours before you begin, still in its packaging, to bring it up to room temperature.
Preheat your oven to 200 degrees Celsius and brush an 8 inch (20cm) pie pan with butter.
Pour the milk into a pan and add the vanilla paste or extract. Bring the milk mixture to the boil, then remove from the heat.
Whisk the sugar, egg yolks and cornflour together in a large bowl.
Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook over a gentle heat until the mixture thickens, whilst stirring continuously.
Remove from the heat and whisk through the cubed butter. Allow to cool, cover with plastic wrap and place in the refrigerator before using.
Place the kataifi in the pie pan and stretch it out to fit the size of the pan, allowing for extra to hang off the sides. Brush liberally with butter and cook for 20-25 mins until golden brown. Allow the pie base to cool in the pan for 5 mins before placing on a wire rack to cool completely.
Assemble the flan by trimming any excess strands of kataifi (to make it even) and filling the kataifi pie base with the cooled custard. Top with fresh berries and refrigerate for a few hours before serving.
Notes
Use a combination of berries to mix it up a little.