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Crust: Preheat oven to 350 degrees; pull apart the 'threads' of the kadaifi into a 13x9-inch glass baking dish, packing down lightly with fingertips; drizzle with butter and bake 40 minutes or until golden brown; remove from oven and cool. In small pot, combine remaining crust ingredients; bring to a boil and simmer 5 minutes; remove citrus rinds (if you don't want citrus, boil syrup with a cinnamon stick and remove); spoon syrup over kadaifi and cool. Custard: Combine flour, cornstarch, and sugar in small bowl; add cold milk and whisk to remove any lumps; whisk in egg yolks; strain mixture through sieve into hot milk. Cook over low heat, stirring constantly until it thickens; add vanilla and place plastic wrap directly on surface to prevent skin from forming; cool for 1 1/2 hours. Spread custard evenly over kadaifi crust; refrigerate 1 1/2 to 2 hours minimum; then top with layer of whipped cream and decorate with slivered, toasted almonds or pistachios. Chill well before serving.
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Stand mixer for bread dough, pastry, meringues, butter churning
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Piping set for pastry, choux, cream decorating
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Stand mixer for bread dough, pastry, meringues, butter churning
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Piping set for pastry, choux, cream decorating
French pastry masterclass — pâte brisée, feuilletée, choux, puff