for the custard
1 cup milk (not low fat)
1 tsp good quality vanilla extract or vanilla paste
3 egg yolks
5 tbsp caster sugar
3 tbsp cornflour
25 grams butter cut into cubes
for the base
125 grams kataifi pastry
75 grams melted 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.
To make the base, preheat your oven to 170 deg C and brush an 8 inch (20cm) pie pan with butter. 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.
Use a combination of berries to mix it up a little.