Ekmek Recipe

• ½ cup Almonds (slivered)
• 1 pinch Cinnamon
• 2/3 cup Cognac/Brandy
• 2 tbsp Cornstarch
• 2 Egg Yolks (lightly beaten)
• 2 tbsp All-Purpose Flour
• 2 tsp Honey
• 3 cups Milk
• 1 package Rusks
• 1 2/3 cups Sugar
• 1 cup Water
• 1 batch Whipping Cream

• Pour milk and sugar into a pan; add lightly beaten egg yolks, followed by flour and cornstarch to prepare the pudding.
• Place over low-medium heat and stir constantly until it starts bubbling and thickening.
• In the meanwhile, combine honey, cognac/brandy, 1 cup sugar, and water in a pan. Boil for about 15 minutes.
• Remove the pudding from heat and stir frequently so that no skin forms on the top.
• After this, remove the syrup from heat and cool.
• Soak the rusks in the syrup in a serving bowl and pour the pudding over it.
• Sprinkle cinnamon and almonds. Refrigerate for 3-4 hours.
• Pour whipping cream over it and serve chilled.