| Servings | serves |
Ingredients
Base
- 250 grams Angel Hair Pasta
- ½ cup Unsalted Butter melted
Syrup
- 1 cup Sugar
- ½ cup Water
- 1 Cinnamon Stick
- 1 teaspoon Lemon Juice fresh
- ¾ cup Pistachio Nuts finely chopped
Custard
- 7 Egg Yolks
- 1 ½ cups Sugar
- 7 tablespoons Semolina
- 2 tablespoons Cornflour
- 6 cups Milk
- 1 Lemon Rind grated
- ½ teaspoon Vanilla Paste
Ingredients Base
Syrup
Custard
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Instructions
- Pre-heat the oven to 180°C. Butter a 30 x 30cm cake dish; use a deep pan so it will accommodate the layers of pasta, custard and cream.
- To make the base: Bring a large pot of water to the boil and cook the pasta as per packet directions. Drain and toss through the butter. Spread the pasta over the base of the prepared dish. Place in the oven to toast for 3-4 minutes.
- To make the syrup: In a small saucepan, boil the sugar with the water and cinnamon stick. Boil until it thickens. Be careful not to burn the syrup as it will caramelise very quickly. Remove from the heat and stir in the lemon juice and pistachios. Pour the hot syrup over the toasted pastry base.
- To make the custard: In a medium saucepan, beat the sugar and the egg yolks together. Gradually add the semolina flour, corn flour and the milk, alternating them until all are incorporated. Place the pan over medium heat and cook this custard, stirring constantly. When the custard thickens, remove from the heat. Beat in the vanilla and the lemon rind then pour the custard over the syrup/pasta base.
- Refrigerate it overnight and finish with whipped cream the next day.
- Whip the cream, sugar and vanilla to form soft peaks. Spread over the custard, cut into squares and top with fresh strawberries, toasted coconut or chopped pistachios.
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