Sunlit Delights: Açma Egg Cream

Allergens

Eggs, Dairy (Milk)

Ingredients

• 4 Açma pastries (Turkish layered pastry)
• 2 cups whole milk
• 1/3 cup sugar
• 4 egg yolks
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• Pinch of salt
• Optional: Whipped cream and ground pistachios for garnish

Instructions

1. In a medium saucepan, combine milk, sugar, cinnamon, cardamom, and pinch of salt. Heat over low heat until the sugar is dissolved and the mixture is warm but not boiling. Stir occasionally to prevent scorching.
2. In a separate bowl, whisk together egg yolks. Gradually pour the warm milk mixture into the yolks while continuously whisking to prevent curdling.
3. Pour the custard mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of a spoon (about 7 10 minutes). Do not allow to boil.
4. Remove from heat and strain through a fine mesh strainer into a large bowl. Allow the custard to cool completely.
5. To assemble, place one Açma pastry on each plate, followed by a generous ladle of custard. Repeat with another layer of Açma and custard. Garnish with whipped cream and ground pistachios if desired.
6. Serve immediately, allowing guests to savor the layers of crispy Açma and creamy custard in a symphony of textures and flavors.

Chef’s Insight

The balance between crispy, layered Açma and velvety custard creates a harmony of textures that will delight your senses.

Notes

Açma Egg Cream is a delightful dessert that marries the best of Turkish and European culinary traditions. Its luscious layers and velvety custard provide an indulgent experience for all senses.