Krem Kat Kat: Turkish Layered Custard Dessert

Instructions

1. In a large heavy-bottomed saucepan, whisk together the milk, granulated sugar, all-purpose flour, cornstarch, and egg yolk until smooth and no lumps remain.
2. Place the saucepan over medium heat, stirring constantly with a whisk or wooden spoon. Continue stirring until the mixture thickens significantly and comes to a gentle boil.
3. Remove the saucepan from the heat and stir in the vanilla extract and unsalted butter until the butter is fully melted and incorporated, creating a smooth, glossy custard.
4. Line the bottom of a 9×13 inch (23×33 cm) rectangular baking dish with a single layer of plain tea biscuits. You may need to break some biscuits to fit snugly.
5. Pour approximately one-third of the hot custard evenly over the layer of biscuits.
6. Arrange another layer of biscuits over the custard, covering it completely.
7. Repeat the layering process: pour another third of the custard, followed by a final layer of biscuits.
8. Pour the remaining custard over the top layer of biscuits, spreading it evenly to cover all biscuits.
9. Allow the dessert to cool to room temperature on your kitchen counter, then cover the baking dish with plastic wrap.
10. Refrigerate for at least 4-6 hours, or preferably overnight, to allow the custard to set firmly and the biscuits to soften.
11. Before serving, garnish with shredded coconut or a dusting of cocoa powder, if desired. Slice into squares and serve chilled.

Tips

• For an extra smooth custard, pass the mixture through a fine-mesh sieve after cooking to remove any potential lumps.
• Ensure your biscuits are plain and not too sweet, as they will absorb the custard's flavor. Petit Beurre or similar tea biscuits work best.
• When layering, don't press the biscuits down too hard; they will soften naturally as they absorb the custard.
• To prevent a skin from forming on the custard as it cools, place a piece of plastic wrap directly onto the surface of the custard before refrigerating.
• Experiment with flavor variations by adding a pinch of ground cardamom to the custard or a layer of thinly sliced fresh fruit between biscuit layers.