Custard Kunafa
Designed for professional chefs, check out this Custard Kunafa recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D'or Vanille Mousse.

Ingredients
Custard Kunafa
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E£0.0
Custard Kunafa:
Vermicelli
/g
500.0 g
0%
Clarified butter
/g
250.0 g
0%
Milk
/ml
500.0 ml
0%
Sugar
/g
100.0 g
0%
Carte D'or Vanille Mousse (6x1Kg)
/g
50.0 g
0%

Sugar Syrup
/ml
450.0 ml
0%
Pistachios
/g
50.0 g
0%
Almonds
/g
25.0 g
0%
/
Custard Kunafa:
-
Vermicelli 500.0 g
-
Clarified butter 250.0 g
-
Milk 500.0 ml
-
Sugar 100.0 g
-
Sugar Syrup 450.0 ml
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Pistachios 50.0 g
-
Almonds 25.0 g
Preparation
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Custard Kunafa:
- Place Vermicelli in a large bowl and pour over enough boiling hot water to cover it. Let it sit for 2-3 minutes till it softens. Avoid over-soaking, as it will make vermicelli mushy. Strain well.
- In a small frying pan, add 3-4 tbsp ghee (clarified butter). Evenly spread a generous amount of soft vermicelli, which covers the entire surface. Cook vermicelli until golden brown on each side. This may take around 8-10 minutes. Repeat this process until you have enough circles to assemble. Each Kunafa uses two Vermicelli rounds/circles.
- In a saucepan, bring milk to a boil; add sugar and simmer for a few minutes.
- Mix Carte D'or Vanille Mousse with 4 tbsp of water; pour in the milk while stirring to avoid any lumps. Cook on medium heat till it thickens. Turn the heat off and cool it.
- Pour a generous amount of custard in between two layers of the fried vermicelli circles.
- Abundantly pour lukewarm sugar syrup on top; let it sit for 10 minutes then press a few times to help it absorb the syrup properly.
- Garnish with crushed pistachios and almonds.