16 pieces of etimek (or biscuit), 1lt+200ml süt, 6 tablespoons granulated sugar, 6 tablespoons flour, 2 tablespoons starch, 5 g vanilla, 1 tablespoon butter, 30 g crushed walnuts, 450 ml hot water, 340 g granulated sugar.
Turkish Etimek Dessert:
Cook and caramelize 340 g of powdered sugar in a pot, stirring constantly.
Once it’s caramelized, add 450 ml of hot water and continue mixing. Boil it for 3 minutes and let it cool for a while.
Place the etimeks (or biscuits) on a pyrex tray without leaving any space and pour all of the melted sugar on the etimeks. let it cool.
Take another pot for the custard. Pour 6 tablespoons of flour, 6 tablespoons of granulated sugar, 2 tablespoons of starch, 1 liter of milk into it and mix without stopping over medium heat. When it starts to boil, pour 1 tablespoon of butter and 5 g of vanilla and mix.
Turn off the stove and let it cool for 2 minutes. Spread it over the etimeks and let it rest in the fridge for 3 hours. Pour 200 ml of milk and 75 g of the plain whipped cream into a bowl and mix for 2 minutes with a mixer.
Then take out the etimeks from the refrigerator, spread it over, and let the dessert rest in the refrigerator for 2 hours again. You can serve it by pouring walnuts, pistachio kernels, and coconut, if you like.