Orange Blossom Custard with Kataifi Pastry

35g cornflour
700ml milk
200ml full fat pure cream (do not use thickened)
55g caster sugar
1 1/2 tablespoons semolina
2 tablespoons orange blossom water
200g Kataifi pastry
60g butter, melted
extra melted butter, for brushing
120g cornflakes, crushed
45g toasted pistachios, coarsely ground
edible dried rose petals, to decorate
Sugar Syrup
220g caster sugar
125ml water
1 tablespoon lemon juice
1-2 tablespoons rosewater, to taste
1 tablespoon honey

Kataifi pastry is thinly shredded filo, available from Middle Eastern grocers.

Rosewater and orange blossom water can also be found in Middle Eastern Grocers or specialty cake shops. They can be overpowering if used in excess, so taste as you go.

If edible dried roses are unavailable, you could substitute with fresh, pesticide free roses.

This delicate rose and honey sugar syrup would also be great drizzled over fresh fruit or warm muffins.

  1. To prepare the custard, combine cornflour with 125ml of the milk.
  2. Pour cornflour mixture and remaining milk into a large saucepan. Whisk over a high heat until slightly thickened. Add cream. Simmer for 10 minutes, constantly whisking. Add sugar and semolina. Simmer, whisking, until thick, up to 20 minutes. Stir in orange blossom water. Remove from heat. Place to one side.
  3. To prepare the syrup, bring sugar, water and lemon juice to a boil. Simmer for about 5 minutes or until thickened to a syrup. Stir in rosewater and honey. Remove from heat.
  4. Pre heat your oven to 180°C. Place pastry in a large bowl and separate strands. Add butter. Using your hands, toss to combine and ensure an even coverage. Place onto a baking paper lined oven tray. Cook, in the oven, tossing occasionally with tongs, until golden and crisp. Remove and cool on tray. Reduce oven to 160°C.
  5. Lightly brush the insides of four ramekins with butter and sprinkle in the crushed corn flakes. Top with custard mixture. Cook for about 10 minutes or until the custard is just set.
  6. To serve, crumble pastry over top of custard. Drizzle with half the syrup. Sprinkle with pistachios. Drizzle the remaining syrup around the plate and sprinkle with roses.
  7. Serve hot or cold.