Turkish Etimek Pudding Dessert
Ingredients
- 2 packages unsalted etimek biscuits
- 2 cups sugar
- 2 cups water
Pudding
- 1.5 liters milk
- 3 heaping tablespoons flour
- 2 heaping tablespoons starch
- 1 cup sugar
- 2 vanilla packets
Cream
- 400 grams liquid cream
- 2 packets vanilla
Topping
- 1 teacup shredded coconut
- mint
- raspberry
Preparation
Place the etimek biscuits in the baking dish without any gaps.
In a wide Teflon pan, add sugar and stir occasionally until caramelized.
Once the color changes, carefully add water slowly and boil until the caramel dissolves.
Remove from heat and pour the syrup over the etimek, then wait until it absorbs the syrup.
Combine all pudding ingredients in a pot and cook on medium heat, stirring continuously until thickened.
Remove from heat and spread the hot pudding evenly over the etimek, then let it cool.
Whip the liquid cream with a mixer on high speed until thickened, then add vanilla.
After reaching the right consistency, refrigerate the cream for 5 minutes.
Spread the cream over the completely cooled pudding.
Sprinkle generously with coconut and decorate with mint and raspberry.
Let the dessert rest for at least 3 hours, then slice and serve.
