1 x 375g packet kataifi pastry
¼ cup coconut or raw sugar
150g butter, melted
8 egg yolks
½ cup cornflour
2 tbsp vanilla extract
½ cup caster sugar
100g unsalted butter
Icing sugar, for dusting
Preheat oven to 180°C. Grease a large rectangular baking dish.
Loosen the kataifi pastry by gently pulling apart with your hands, then cut it up roughly with scissors. Add the sugar and melted butter and mix together carefully with your hands until evenly coated. Divide the kataifi in half and press one half into the bottom of the baking dish, ensuring the base is completely covered. Reserve the other half for later. Place the dish in the oven for 10-15 minutes or until the kataifi is golden brown.
Meanwhile, whisk the egg yolks, cornflour and vanilla together in a small bowl until smooth. Place the milk, cream, sugar and butter in a saucepan over medium heat and bring up to the boil. Once at boiling point, reduce the heat to a simmer and stir in the egg mixture. Continue to stir over a low heat until custard is thick and glossy.
Pour the custard over the baked kataifi pastry and spread out evenly. Evenly distribute the reserved kataifi on top of the custard to ensure it is completely covered. Return to the oven for 10-15 minutes or until the kataifi is golden brown on top.
Allow the slice to cool to at least room temperature before dusting with icing sugar to serve.