🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 63 (from laksa043)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa063.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/\')), getAhrefsUnparsedNoserviceFromURL(\'https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cookingislikelove.com\/wp\/ekmek-greek-custard-dessert\/","crawl_time":1776255525,"first_indexed_time":1738174833,"http_code":200,"src_unparsed":"com,cookingislikelove!\/wp\/ekmek-greek-custard-dessert\/ s443","src_root_hash":"13602330141798762263","history_drop_reason":null,"meta_title":"ekmek","meta_descriptions":["ekmek - a greek dessert with a syrup soaked cake \/ pastry layer, creamy custard, and whip cream."],"attrs_boilerpipe_text":"It looks like when I installed a new recipe card plugin that I lost a portion of this recipe. Thankfully, I found it in my emails! This recipe was inspired from a dessert at a favored Greek restaurant of ours. The only problem was that the menu said the base was made of “syrup dipped wafers” and when looking up the recipe it seemed they were calling for kataifi. It was New Years’ Day when I decided to randomly try this recipe and I didn’t have many options,\nso went with a recommendation to use almond cake.\nCouple changes I’d make for the next time I make this: I liked the cake, but it needed a different texture to soak up more of the syrup, so next time I will try and track down some of the pastry or soak the heck out of the cake.\nSecond change I’d make, on good recommendation from the Hubby, to give it a bit more flavour is to make the syrup used for baklava.\nPrint\nEkmek - Almond Cake Layer\n1\ncup\nbutter\n1\ncup\nwater\n2\ncups\nflour\n2\ncups\nsugar\n1\ntsp.\nBaking Soda\n1\/2\nCup\nSour Cream\n2\nEggs\n1 1\/2\ntsp.\nAlmond Extract\nMelt the butter in a small saucepan and add the water. Bring to a boil\nPlace the flour and sugar in a mixer, then pour the melted butter mix over and whisk to blend. Don't over beat at any point, just mix to make sure all ingredients are blended\nAdd the baking soda and mix to blend.\nAdd the sour cream, mix.\nAdd the eggs, one at a time, mixing to blend each time.\nAdd the almond extract and mix.\nPour into Baking Pam sprayed 9x13 pan, bake for 20-25 minutes at 375F\nRemove from oven and let cool completely.\nWhile the cake is cooking, make the syrup and custard so they are cooled by the time the cake has baked and cooled too.\nPrint\nBaklava Syrup\n2\ncups\nsugar\n1\ncup\nwater\n2\ntablespoons\nlemon juice\n1\ntablespoon\norange blossom water\n2\ntablespoons\nrose water\nCombine the sugar, water, lemon juice, and honey in a medium saucepan and bring to a boil. When it reaches a boil, lower the heat to medium-low and let simmer for 10 minutes. \nRemove from heat, stir in the orange blossom water and rose water. Let cool.\nPrint\nCustard Layer\n3\ncups\ncold milk\n3\/4\ncup\nsugar\n1\/2\nteaspoon\nvanilla extract\n5\ntablespoons\ncorn starch\n4-5\negg yolks\n5\ntablespoons\ncold butter\ncubed\nIn a large bowl place the egg yolks with half the sugar and whisk until fluffy.\nAdd 3-4 tbsp of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside.\nPour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract.\nPlace the pan over medium-high heat and bring to the boil.\nAs soon as the milk comes to the boil, remove from the heat and gradually ladel in 1\/3 of the milk into the egg mixture, whilst whisking.\nAdd the remaining milk to the pan, then place the pan back on the stove and turn the heat down to medium.\nAdd the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened, and is smooth and creamy.\nRemove the pan from the stove, add the butter a piece at a time, stirring to melt each time.\nPour the custard through a sieve, into a large bowl, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that a crust will not form on top) and let cool.\nOnce cooled spread onto the cooled cake (that has been soaked in the sugar syrup).\nPrint\nWhip Cream\n2\ncups\nwhipping cream\n3-4\ntablespoons\ndepending on how sweet you like it\n1\/2\ntsp\nvanilla extract\nWhip in a bowl until fluffy peaks form. Spread in a layer on top of the custard.\nSprinkle with crushed pistachios and refrigerate.\nSpread the love","attrs_markdown":"[Skip to content](https:\/\/cookingislikelove.com\/wp\/ekmek-greek-custard-dessert\/#container)\n\n![Cooking Is Like Love](https:\/\/cookingislikelove.com\/wp\/wp-content\/uploads\/2016\/05\/header2-1.png)\n\n### [Cooking Is Like Love](https:\/\/cookingislikelove.com\/wp\/)\nA love for creating recipes, cooking, and sharing tasty food\n\n- [Home](https:\/\/cookingislikelove.com\/wp\/)\n- [Desserts & Candy](https:\/\/cookingislikelove.com\/wp\/recipes\/sweets\/)\n- [Main Dishes](https:\/\/cookingislikelove.com\/wp\/recipes\/main-dishes\/)\n- [Appies & Sides](https:\/\/cookingislikelove.com\/wp\/recipes\/appies-soups-sides\/)\n- [Dressings & Sauces](https:\/\/cookingislikelove.com\/wp\/recipes\/dressings-dips-sauces\/)\n- [Low Carb](https:\/\/cookingislikelove.com\/wp\/recipes\/low-carb\/)\n- [Misc Goods](https:\/\/cookingislikelove.com\/wp\/recipes\/misc\/)\n# EKMEK – GREEK CUSTARD DESSERT\n\n![Ekmek - Greek Custard Dessert](https:\/\/cookingislikelove.com\/wp\/wp-content\/uploads\/2015\/01\/ekmek-570x255.png)\n\n[Desserts & Candy](https:\/\/cookingislikelove.com\/wp\/recipes\/sweets\/)\n\n[April 22, 2019June 29, 2024](https:\/\/cookingislikelove.com\/wp\/ekmek-greek-custard-dessert\/ \"11:13 am\")\n\n[Rose](https:\/\/cookingislikelove.com\/wp\/author\/admin\/)\n\n[2 Comments](https:\/\/cookingislikelove.com\/wp\/ekmek-greek-custard-dessert\/#comments)\n\n[dessert](https:\/\/cookingislikelove.com\/wp\/tag\/dessert-2\/)\n\n***\nIt looks like when I installed a new recipe card plugin that I lost a portion of this recipe. Thankfully, I found it in my emails! This recipe was inspired from a dessert at a favored Greek restaurant of ours. The only problem was that the menu said the base was made of “syrup dipped wafers” and when looking up the recipe it seemed they were calling for kataifi. It was New Years’ Day when I decided to randomly try this recipe and I didn’t have many options, so went with a recommendation to use almond cake.\n\nCouple changes I’d make for the next time I make this: I liked the cake, but it needed a different texture to soak up more of the syrup, so next time I will try and track down some of the pastry or soak the heck out of the cake.\n\nSecond change I’d make, on good recommendation from the Hubby, to give it a bit more flavour is to make the syrup used for baklava.\n\n[![Ekmek - Greek Custard Dessert](https:\/\/cookingislikelove.com\/wp\/wp-content\/uploads\/2015\/01\/ekmek.png)](https:\/\/cookingislikelove.com\/wp\/wp-content\/uploads\/2015\/01\/ekmek.png)\n\n[Print](https:\/\/cookingislikelove.com\/wp\/wprm_print\/ekmek-almond-cake-layer)\n\n## Ekmek - Almond Cake Layer\n### Ingredients\n- 1 cup butter\n- 1 cup water\n- 2 cups flour\n- 2 cups sugar\n- 1 tsp. Baking Soda\n- 1\/2 Cup Sour Cream\n- 2 Eggs\n- 1 1\/2 tsp. Almond Extract\n\n### Instructions\n- Melt the butter in a small saucepan and add the water. Bring to a boil\n- Place the flour and sugar in a mixer, then pour the melted butter mix over and whisk to blend. Don't over beat at any point, just mix to make sure all ingredients are blended\n- Add the baking soda and mix to blend.\n- Add the sour cream, mix.\n- Add the eggs, one at a time, mixing to blend each time.\n- Add the almond extract and mix.\n- Pour into Baking Pam sprayed 9x13 pan, bake for 20-25 minutes at 375F\n- Remove from oven and let cool completely.\n\n### Notes\nWhile the cake is cooking, make the syrup and custard so they are cooled by the time the cake has baked and cooled too.\n\n[Print](https:\/\/cookingislikelove.com\/wp\/wprm_print\/baklava-syrup)\n\n## Baklava Syrup\n### Ingredients\n- 2 cups sugar\n- 1 cup  water\n- 2 tablespoons lemon juice\n- 1 tablespoon orange blossom water\n- 2 tablespoons rose water\n\n### Instructions\n- Combine the sugar, water, lemon juice, and honey in a medium saucepan and bring to a boil. When it reaches a boil, lower the heat to medium-low and let simmer for 10 minutes.\n- Remove from heat, stir in the orange blossom water and rose water. Let cool.\n\n[Print](https:\/\/cookingislikelove.com\/wp\/wprm_print\/custard-layer)\n\n## Custard Layer\n### Ingredients\n- 3 cups cold milk\n- 3\/4 cup sugar\n- 1\/2 teaspoon vanilla extract\n- 5 tablespoons corn starch\n- 4-5 egg yolks\n- 5 tablespoons cold butter cubed\n\n### Instructions\n- In a large bowl place the egg yolks with half the sugar and whisk until fluffy.\n- Add 3-4 tbsp of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside.\n- Pour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract.\n- Place the pan over medium-high heat and bring to the boil.\n- As soon as the milk comes to the boil, remove from the heat and gradually ladel in 1\/3 of the milk into the egg mixture, whilst whisking.\n- Add the remaining milk to the pan, then place the pan back on the stove and turn the heat down to medium.\n- Add the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened, and is smooth and creamy.\n- Remove the pan from the stove, add the butter a piece at a time, stirring to melt each time.\n- Pour the custard through a sieve, into a large bowl, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that a crust will not form on top) and let cool.\n- Once cooled spread onto the cooled cake (that has been soaked in the sugar syrup).\n\n[Print](https:\/\/cookingislikelove.com\/wp\/wprm_print\/whip-cream)\n\n## Whip Cream\n### Ingredients\n- 2 cups whipping cream\n- 3-4 tablespoons depending on how sweet you like it\n- 1\/2 tsp vanilla extract\n\n### Instructions\n- Whip in a bowl until fluffy peaks form. Spread in a layer on top of the custard.\n- Sprinkle with crushed pistachios and refrigerate.\n\nEKMEK – GREEK CUSTARD DESSERT\n\nSpread the love\n\n***\n### Post navigation\n[APPLE OAT PIE](https:\/\/cookingislikelove.com\/wp\/apple-pie\/)\n\n[CHOCOLATE POUND CAKE](https:\/\/cookingislikelove.com\/wp\/chocolate-pound-cake\/)\n***\n### 2 thoughts on “EKMEK – GREEK CUSTARD DESSERT”\n1. **Desiree White** says:\n   \n   [April 15, 2019 at 1:27 pm](https:\/\/cookingislikelove.com\/wp\/ekmek-greek-custard-dessert\/#comment-241)\n   \n   Looks like some of the recipe is missing. What are the instructions for the custard and syrup?\n   \n   [Reply](https:\/\/cookingislikelove.com\/wp\/ekmek-greek-custard-dessert\/#comment-241)\n   1. **[Rose](https:\/\/cookingislikelove.com\/)** says:\n      \n      [April 18, 2019 at 5:45 pm](https:\/\/cookingislikelove.com\/wp\/ekmek-greek-custard-dessert\/#comment-243)\n      \n      Hello Desiree, it looks like it lost the recipes when I transferred to a new recipe plugin. I’ll have to go back through my recipes to see what the missing pieces are\\!\n      \n      [Reply](https:\/\/cookingislikelove.com\/wp\/ekmek-greek-custard-dessert\/#comment-243)\n### Leave a Reply [Cancel reply](https:\/\/cookingislikelove.com\/wp\/ekmek-greek-custard-dessert\/#respond)\n\n### Search For A Recipe\n### Tags\n[appetizer](https:\/\/cookingislikelove.com\/wp\/tag\/appetizer\/) [bbq](https:\/\/cookingislikelove.com\/wp\/tag\/bbq\/) [beans](https:\/\/cookingislikelove.com\/wp\/tag\/beans\/) [beef](https:\/\/cookingislikelove.com\/wp\/tag\/beef-2\/) [bread](https:\/\/cookingislikelove.com\/wp\/tag\/bread\/) [breakfast](https:\/\/cookingislikelove.com\/wp\/tag\/breakfast-2\/) [cake](https:\/\/cookingislikelove.com\/wp\/tag\/cake\/) [candy](https:\/\/cookingislikelove.com\/wp\/tag\/candy\/) [caramel](https:\/\/cookingislikelove.com\/wp\/tag\/caramel\/) [casserole](https:\/\/cookingislikelove.com\/wp\/tag\/casserole\/) [cheese](https:\/\/cookingislikelove.com\/wp\/tag\/cheese\/) [chicken](https:\/\/cookingislikelove.com\/wp\/tag\/chicken\/) [chocolate](https:\/\/cookingislikelove.com\/wp\/tag\/chocolate\/) [coffee](https:\/\/cookingislikelove.com\/wp\/tag\/coffee\/) [condiment](https:\/\/cookingislikelove.com\/wp\/tag\/condiment\/) [cookies](https:\/\/cookingislikelove.com\/wp\/tag\/cookies\/) [cupcakes](https:\/\/cookingislikelove.com\/wp\/tag\/cupcakes\/) [curry](https:\/\/cookingislikelove.com\/wp\/tag\/curry\/) [dessert](https:\/\/cookingislikelove.com\/wp\/tag\/dessert-2\/) [desserts](https:\/\/cookingislikelove.com\/wp\/tag\/desserts\/) [dip](https:\/\/cookingislikelove.com\/wp\/tag\/dip\/) [dressing](https:\/\/cookingislikelove.com\/wp\/tag\/dressing\/) [drinks](https:\/\/cookingislikelove.com\/wp\/tag\/drinks\/) [eggs](https:\/\/cookingislikelove.com\/wp\/tag\/eggs\/) [fish](https:\/\/cookingislikelove.com\/wp\/tag\/fish\/) [fruit](https:\/\/cookingislikelove.com\/wp\/tag\/fruit\/) [gravy](https:\/\/cookingislikelove.com\/wp\/tag\/gravy\/) [icing](https:\/\/cookingislikelove.com\/wp\/tag\/icing-2\/) [lamb](https:\/\/cookingislikelove.com\/wp\/tag\/lamb\/) [low carb](https:\/\/cookingislikelove.com\/wp\/tag\/low-carb\/) [nuts](https:\/\/cookingislikelove.com\/wp\/tag\/nuts\/) [pancakes](https:\/\/cookingislikelove.com\/wp\/tag\/pancakes\/) [pasta](https:\/\/cookingislikelove.com\/wp\/tag\/pasta\/) [pie](https:\/\/cookingislikelove.com\/wp\/tag\/pie\/) [pork](https:\/\/cookingislikelove.com\/wp\/tag\/pork\/) [potatoes](https:\/\/cookingislikelove.com\/wp\/tag\/potatoes\/) [rice](https:\/\/cookingislikelove.com\/wp\/tag\/rice\/) [salad](https:\/\/cookingislikelove.com\/wp\/tag\/salad\/) [sauce](https:\/\/cookingislikelove.com\/wp\/tag\/sauce\/) [sausage](https:\/\/cookingislikelove.com\/wp\/tag\/sausage\/) [seafood](https:\/\/cookingislikelove.com\/wp\/tag\/seafood\/) [soup](https:\/\/cookingislikelove.com\/wp\/tag\/soup\/) [stew](https:\/\/cookingislikelove.com\/wp\/tag\/stew\/) [vegetables](https:\/\/cookingislikelove.com\/wp\/tag\/vegetables\/) [vegetarian](https:\/\/cookingislikelove.com\/wp\/tag\/vegetarian\/)\n\n### Recent Posts\n- [RICE KRISPIE SQUARES](https:\/\/cookingislikelove.com\/wp\/rice-krispies-squares\/)\n- [POBLANO CHILI MACARONI SKILLET](https:\/\/cookingislikelove.com\/wp\/poblano-chili-macaroni-skillet\/)\n- [SOFT-BOILED EGGS](https:\/\/cookingislikelove.com\/wp\/boiled-eggs\/)\n- [POT ROAST](https:\/\/cookingislikelove.com\/wp\/pot-roast\/)\n- [KEEMA SAMOSAS](https:\/\/cookingislikelove.com\/wp\/keema-samosas\/)\n### Main Ingredients\n### Meta\n- [Log in](https:\/\/cookingislikelove.com\/wp\/wp-login.php)\n- [Entries feed](https:\/\/cookingislikelove.com\/wp\/feed\/)\n- [Comments feed](https:\/\/cookingislikelove.com\/wp\/comments\/feed\/)\n- [WordPress.org](https:\/\/wordpress.org\/)\n\n### Search for a Recipe\nCooking Is Like Love\n\n© 2026\n\nPowered by [WordPress](https:\/\/wordpress.org\/ \"WordPress\")   \n Theme: [Masonic](https:\/\/themegrill.com\/themes\/masonic \"Masonic\") by ThemeGrill","attrs_readable_markdown":"***\nIt looks like when I installed a new recipe card plugin that I lost a portion of this recipe. Thankfully, I found it in my emails! This recipe was inspired from a dessert at a favored Greek restaurant of ours. The only problem was that the menu said the base was made of “syrup dipped wafers” and when looking up the recipe it seemed they were calling for kataifi. It was New Years’ Day when I decided to randomly try this recipe and I didn’t have many options, so went with a recommendation to use almond cake.\n\nCouple changes I’d make for the next time I make this: I liked the cake, but it needed a different texture to soak up more of the syrup, so next time I will try and track down some of the pastry or soak the heck out of the cake.\n\nSecond change I’d make, on good recommendation from the Hubby, to give it a bit more flavour is to make the syrup used for baklava.\n\n[![Ekmek - Greek Custard Dessert](https:\/\/cookingislikelove.com\/wp\/wp-content\/uploads\/2015\/01\/ekmek.png)](https:\/\/cookingislikelove.com\/wp\/wp-content\/uploads\/2015\/01\/ekmek.png)\n\n[Print](https:\/\/cookingislikelove.com\/wp\/wprm_print\/ekmek-almond-cake-layer)\n\n## Ekmek - Almond Cake Layer\n- 1 cup butter\n- 1 cup water\n- 2 cups flour\n- 2 cups sugar\n- 1 tsp. Baking Soda\n- 1\/2 Cup Sour Cream\n- 2 Eggs\n- 1 1\/2 tsp. Almond Extract\n\n- Melt the butter in a small saucepan and add the water. Bring to a boil\n- Place the flour and sugar in a mixer, then pour the melted butter mix over and whisk to blend. Don't over beat at any point, just mix to make sure all ingredients are blended\n- Add the baking soda and mix to blend.\n- Add the sour cream, mix.\n- Add the eggs, one at a time, mixing to blend each time.\n- Add the almond extract and mix.\n- Pour into Baking Pam sprayed 9x13 pan, bake for 20-25 minutes at 375F\n- Remove from oven and let cool completely.\n\nWhile the cake is cooking, make the syrup and custard so they are cooled by the time the cake has baked and cooled too.\n\n[Print](https:\/\/cookingislikelove.com\/wp\/wprm_print\/baklava-syrup)\n\n## Baklava Syrup\n- 2 cups sugar\n- 1 cup  water\n- 2 tablespoons lemon juice\n- 1 tablespoon orange blossom water\n- 2 tablespoons rose water\n\n- Combine the sugar, water, lemon juice, and honey in a medium saucepan and bring to a boil. When it reaches a boil, lower the heat to medium-low and let simmer for 10 minutes.\n- Remove from heat, stir in the orange blossom water and rose water. Let cool.\n\n[Print](https:\/\/cookingislikelove.com\/wp\/wprm_print\/custard-layer)\n\n## Custard Layer\n- 3 cups cold milk\n- 3\/4 cup sugar\n- 1\/2 teaspoon vanilla extract\n- 5 tablespoons corn starch\n- 4-5 egg yolks\n- 5 tablespoons cold butter cubed\n\n- In a large bowl place the egg yolks with half the sugar and whisk until fluffy.\n- Add 3-4 tbsp of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside.\n- Pour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract.\n- Place the pan over medium-high heat and bring to the boil.\n- As soon as the milk comes to the boil, remove from the heat and gradually ladel in 1\/3 of the milk into the egg mixture, whilst whisking.\n- Add the remaining milk to the pan, then place the pan back on the stove and turn the heat down to medium.\n- Add the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened, and is smooth and creamy.\n- Remove the pan from the stove, add the butter a piece at a time, stirring to melt each time.\n- Pour the custard through a sieve, into a large bowl, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that a crust will not form on top) and let cool.\n- Once cooled spread onto the cooled cake (that has been soaked in the sugar syrup).\n\n[Print](https:\/\/cookingislikelove.com\/wp\/wprm_print\/whip-cream)\n\n## Whip Cream\n- 2 cups whipping cream\n- 3-4 tablespoons depending on how sweet you like it\n- 1\/2 tsp vanilla extract\n\n- Whip in a bowl until fluffy peaks form. Spread in a layer on top of the custard.\n- Sprinkle with crushed pistachios and refrigerate.\n\nSpread the love","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

6 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.2 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/
Last Crawled	2026-04-15 12:18:45 (6 days ago)
First Indexed	2025-01-29 18:20:33 (1 year ago)
HTTP Status Code	200
Meta Title	ekmek
Meta Description	ekmek - a greek dessert with a syrup soaked cake / pastry layer, creamy custard, and whip cream.
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Boilerpipe Text	It looks like when I installed a new recipe card plugin that I lost a portion of this recipe. Thankfully, I found it in my emails! This recipe was inspired from a dessert at a favored Greek restaurant of ours. The only problem was that the menu said the base was made of “syrup dipped wafers” and when looking up the recipe it seemed they were calling for kataifi. It was New Years’ Day when I decided to randomly try this recipe and I didn’t have many options, so went with a recommendation to use almond cake. Couple changes I’d make for the next time I make this: I liked the cake, but it needed a different texture to soak up more of the syrup, so next time I will try and track down some of the pastry or soak the heck out of the cake. Second change I’d make, on good recommendation from the Hubby, to give it a bit more flavour is to make the syrup used for baklava. Print Ekmek - Almond Cake Layer 1 cup butter 1 cup water 2 cups flour 2 cups sugar 1 tsp. Baking Soda 1/2 Cup Sour Cream 2 Eggs 1 1/2 tsp. Almond Extract Melt the butter in a small saucepan and add the water. Bring to a boil Place the flour and sugar in a mixer, then pour the melted butter mix over and whisk to blend. Don't over beat at any point, just mix to make sure all ingredients are blended Add the baking soda and mix to blend. Add the sour cream, mix. Add the eggs, one at a time, mixing to blend each time. Add the almond extract and mix. Pour into Baking Pam sprayed 9x13 pan, bake for 20-25 minutes at 375F Remove from oven and let cool completely. While the cake is cooking, make the syrup and custard so they are cooled by the time the cake has baked and cooled too. Print Baklava Syrup 2 cups sugar 1 cup water 2 tablespoons lemon juice 1 tablespoon orange blossom water 2 tablespoons rose water Combine the sugar, water, lemon juice, and honey in a medium saucepan and bring to a boil. When it reaches a boil, lower the heat to medium-low and let simmer for 10 minutes. Remove from heat, stir in the orange blossom water and rose water. Let cool. Print Custard Layer 3 cups cold milk 3/4 cup sugar 1/2 teaspoon vanilla extract 5 tablespoons corn starch 4-5 egg yolks 5 tablespoons cold butter cubed In a large bowl place the egg yolks with half the sugar and whisk until fluffy. Add 3-4 tbsp of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside. Pour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract. Place the pan over medium-high heat and bring to the boil. As soon as the milk comes to the boil, remove from the heat and gradually ladel in 1/3 of the milk into the egg mixture, whilst whisking. Add the remaining milk to the pan, then place the pan back on the stove and turn the heat down to medium. Add the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened, and is smooth and creamy. Remove the pan from the stove, add the butter a piece at a time, stirring to melt each time. Pour the custard through a sieve, into a large bowl, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that a crust will not form on top) and let cool. Once cooled spread onto the cooled cake (that has been soaked in the sugar syrup). Print Whip Cream 2 cups whipping cream 3-4 tablespoons depending on how sweet you like it 1/2 tsp vanilla extract Whip in a bowl until fluffy peaks form. Spread in a layer on top of the custard. Sprinkle with crushed pistachios and refrigerate. Spread the love
Markdown	[Skip to content](https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/#container) ![Cooking Is Like Love](https://cookingislikelove.com/wp/wp-content/uploads/2016/05/header2-1.png) ### [Cooking Is Like Love](https://cookingislikelove.com/wp/) A love for creating recipes, cooking, and sharing tasty food - [Home](https://cookingislikelove.com/wp/) - [Desserts & Candy](https://cookingislikelove.com/wp/recipes/sweets/) - [Main Dishes](https://cookingislikelove.com/wp/recipes/main-dishes/) - [Appies & Sides](https://cookingislikelove.com/wp/recipes/appies-soups-sides/) - [Dressings & Sauces](https://cookingislikelove.com/wp/recipes/dressings-dips-sauces/) - [Low Carb](https://cookingislikelove.com/wp/recipes/low-carb/) - [Misc Goods](https://cookingislikelove.com/wp/recipes/misc/) # EKMEK – GREEK CUSTARD DESSERT ![Ekmek - Greek Custard Dessert](https://cookingislikelove.com/wp/wp-content/uploads/2015/01/ekmek-570x255.png) [Desserts & Candy](https://cookingislikelove.com/wp/recipes/sweets/) [April 22, 2019June 29, 2024](https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/ "11:13 am") [Rose](https://cookingislikelove.com/wp/author/admin/) [2 Comments](https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/#comments) [dessert](https://cookingislikelove.com/wp/tag/dessert-2/) * It looks like when I installed a new recipe card plugin that I lost a portion of this recipe. Thankfully, I found it in my emails! This recipe was inspired from a dessert at a favored Greek restaurant of ours. The only problem was that the menu said the base was made of “syrup dipped wafers” and when looking up the recipe it seemed they were calling for kataifi. It was New Years’ Day when I decided to randomly try this recipe and I didn’t have many options, so went with a recommendation to use almond cake. Couple changes I’d make for the next time I make this: I liked the cake, but it needed a different texture to soak up more of the syrup, so next time I will try and track down some of the pastry or soak the heck out of the cake. Second change I’d make, on good recommendation from the Hubby, to give it a bit more flavour is to make the syrup used for baklava. [![Ekmek - Greek Custard Dessert](https://cookingislikelove.com/wp/wp-content/uploads/2015/01/ekmek.png)](https://cookingislikelove.com/wp/wp-content/uploads/2015/01/ekmek.png) [Print](https://cookingislikelove.com/wp/wprm_print/ekmek-almond-cake-layer) ## Ekmek - Almond Cake Layer ### Ingredients - 1 cup butter - 1 cup water - 2 cups flour - 2 cups sugar - 1 tsp. Baking Soda - 1/2 Cup Sour Cream - 2 Eggs - 1 1/2 tsp. Almond Extract ### Instructions - Melt the butter in a small saucepan and add the water. Bring to a boil - Place the flour and sugar in a mixer, then pour the melted butter mix over and whisk to blend. Don't over beat at any point, just mix to make sure all ingredients are blended - Add the baking soda and mix to blend. - Add the sour cream, mix. - Add the eggs, one at a time, mixing to blend each time. - Add the almond extract and mix. - Pour into Baking Pam sprayed 9x13 pan, bake for 20-25 minutes at 375F - Remove from oven and let cool completely. ### Notes While the cake is cooking, make the syrup and custard so they are cooled by the time the cake has baked and cooled too. [Print](https://cookingislikelove.com/wp/wprm_print/baklava-syrup) ## Baklava Syrup ### Ingredients - 2 cups sugar - 1 cup water - 2 tablespoons lemon juice - 1 tablespoon orange blossom water - 2 tablespoons rose water ### Instructions - Combine the sugar, water, lemon juice, and honey in a medium saucepan and bring to a boil. When it reaches a boil, lower the heat to medium-low and let simmer for 10 minutes. - Remove from heat, stir in the orange blossom water and rose water. Let cool. [Print](https://cookingislikelove.com/wp/wprm_print/custard-layer) ## Custard Layer ### Ingredients - 3 cups cold milk - 3/4 cup sugar - 1/2 teaspoon vanilla extract - 5 tablespoons corn starch - 4-5 egg yolks - 5 tablespoons cold butter cubed ### Instructions - In a large bowl place the egg yolks with half the sugar and whisk until fluffy. - Add 3-4 tbsp of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside. - Pour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract. - Place the pan over medium-high heat and bring to the boil. - As soon as the milk comes to the boil, remove from the heat and gradually ladel in 1/3 of the milk into the egg mixture, whilst whisking. - Add the remaining milk to the pan, then place the pan back on the stove and turn the heat down to medium. - Add the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened, and is smooth and creamy. - Remove the pan from the stove, add the butter a piece at a time, stirring to melt each time. - Pour the custard through a sieve, into a large bowl, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that a crust will not form on top) and let cool. - Once cooled spread onto the cooled cake (that has been soaked in the sugar syrup). [Print](https://cookingislikelove.com/wp/wprm_print/whip-cream) ## Whip Cream ### Ingredients - 2 cups whipping cream - 3-4 tablespoons depending on how sweet you like it - 1/2 tsp vanilla extract ### Instructions - Whip in a bowl until fluffy peaks form. Spread in a layer on top of the custard. - Sprinkle with crushed pistachios and refrigerate. EKMEK – GREEK CUSTARD DESSERT Spread the love * ### Post navigation [APPLE OAT PIE](https://cookingislikelove.com/wp/apple-pie/) [CHOCOLATE POUND CAKE](https://cookingislikelove.com/wp/chocolate-pound-cake/) * ### 2 thoughts on “EKMEK – GREEK CUSTARD DESSERT” 1. Desiree White says: [April 15, 2019 at 1:27 pm](https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/#comment-241) Looks like some of the recipe is missing. What are the instructions for the custard and syrup? [Reply](https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/#comment-241) 1. [Rose](https://cookingislikelove.com/)** says: [April 18, 2019 at 5:45 pm](https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/#comment-243) Hello Desiree, it looks like it lost the recipes when I transferred to a new recipe plugin. I’ll have to go back through my recipes to see what the missing pieces are\! [Reply](https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/#comment-243) ### Leave a Reply [Cancel reply](https://cookingislikelove.com/wp/ekmek-greek-custard-dessert/#respond) ### Search For A Recipe ### Tags [appetizer](https://cookingislikelove.com/wp/tag/appetizer/) [bbq](https://cookingislikelove.com/wp/tag/bbq/) [beans](https://cookingislikelove.com/wp/tag/beans/) [beef](https://cookingislikelove.com/wp/tag/beef-2/) [bread](https://cookingislikelove.com/wp/tag/bread/) [breakfast](https://cookingislikelove.com/wp/tag/breakfast-2/) [cake](https://cookingislikelove.com/wp/tag/cake/) [candy](https://cookingislikelove.com/wp/tag/candy/) [caramel](https://cookingislikelove.com/wp/tag/caramel/) [casserole](https://cookingislikelove.com/wp/tag/casserole/) [cheese](https://cookingislikelove.com/wp/tag/cheese/) [chicken](https://cookingislikelove.com/wp/tag/chicken/) [chocolate](https://cookingislikelove.com/wp/tag/chocolate/) [coffee](https://cookingislikelove.com/wp/tag/coffee/) [condiment](https://cookingislikelove.com/wp/tag/condiment/) [cookies](https://cookingislikelove.com/wp/tag/cookies/) [cupcakes](https://cookingislikelove.com/wp/tag/cupcakes/) [curry](https://cookingislikelove.com/wp/tag/curry/) [dessert](https://cookingislikelove.com/wp/tag/dessert-2/) [desserts](https://cookingislikelove.com/wp/tag/desserts/) [dip](https://cookingislikelove.com/wp/tag/dip/) [dressing](https://cookingislikelove.com/wp/tag/dressing/) [drinks](https://cookingislikelove.com/wp/tag/drinks/) [eggs](https://cookingislikelove.com/wp/tag/eggs/) [fish](https://cookingislikelove.com/wp/tag/fish/) [fruit](https://cookingislikelove.com/wp/tag/fruit/) [gravy](https://cookingislikelove.com/wp/tag/gravy/) [icing](https://cookingislikelove.com/wp/tag/icing-2/) [lamb](https://cookingislikelove.com/wp/tag/lamb/) [low carb](https://cookingislikelove.com/wp/tag/low-carb/) [nuts](https://cookingislikelove.com/wp/tag/nuts/) [pancakes](https://cookingislikelove.com/wp/tag/pancakes/) [pasta](https://cookingislikelove.com/wp/tag/pasta/) [pie](https://cookingislikelove.com/wp/tag/pie/) [pork](https://cookingislikelove.com/wp/tag/pork/) [potatoes](https://cookingislikelove.com/wp/tag/potatoes/) [rice](https://cookingislikelove.com/wp/tag/rice/) [salad](https://cookingislikelove.com/wp/tag/salad/) [sauce](https://cookingislikelove.com/wp/tag/sauce/) [sausage](https://cookingislikelove.com/wp/tag/sausage/) [seafood](https://cookingislikelove.com/wp/tag/seafood/) [soup](https://cookingislikelove.com/wp/tag/soup/) [stew](https://cookingislikelove.com/wp/tag/stew/) [vegetables](https://cookingislikelove.com/wp/tag/vegetables/) [vegetarian](https://cookingislikelove.com/wp/tag/vegetarian/) ### Recent Posts - [RICE KRISPIE SQUARES](https://cookingislikelove.com/wp/rice-krispies-squares/) - [POBLANO CHILI MACARONI SKILLET](https://cookingislikelove.com/wp/poblano-chili-macaroni-skillet/) - [SOFT-BOILED EGGS](https://cookingislikelove.com/wp/boiled-eggs/) - [POT ROAST](https://cookingislikelove.com/wp/pot-roast/) - [KEEMA SAMOSAS](https://cookingislikelove.com/wp/keema-samosas/) ### Main Ingredients ### Meta - [Log in](https://cookingislikelove.com/wp/wp-login.php) - [Entries feed](https://cookingislikelove.com/wp/feed/) - [Comments feed](https://cookingislikelove.com/wp/comments/feed/) - [WordPress.org](https://wordpress.org/) ### Search for a Recipe Cooking Is Like Love © 2026 Powered by [WordPress](https://wordpress.org/ "WordPress") Theme: [Masonic](https://themegrill.com/themes/masonic "Masonic") by ThemeGrill
Readable Markdown	*** It looks like when I installed a new recipe card plugin that I lost a portion of this recipe. Thankfully, I found it in my emails! This recipe was inspired from a dessert at a favored Greek restaurant of ours. The only problem was that the menu said the base was made of “syrup dipped wafers” and when looking up the recipe it seemed they were calling for kataifi. It was New Years’ Day when I decided to randomly try this recipe and I didn’t have many options, so went with a recommendation to use almond cake. Couple changes I’d make for the next time I make this: I liked the cake, but it needed a different texture to soak up more of the syrup, so next time I will try and track down some of the pastry or soak the heck out of the cake. Second change I’d make, on good recommendation from the Hubby, to give it a bit more flavour is to make the syrup used for baklava. [![Ekmek - Greek Custard Dessert](https://cookingislikelove.com/wp/wp-content/uploads/2015/01/ekmek.png)](https://cookingislikelove.com/wp/wp-content/uploads/2015/01/ekmek.png) [Print](https://cookingislikelove.com/wp/wprm_print/ekmek-almond-cake-layer) ## Ekmek - Almond Cake Layer - 1 cup butter - 1 cup water - 2 cups flour - 2 cups sugar - 1 tsp. Baking Soda - 1/2 Cup Sour Cream - 2 Eggs - 1 1/2 tsp. Almond Extract - Melt the butter in a small saucepan and add the water. Bring to a boil - Place the flour and sugar in a mixer, then pour the melted butter mix over and whisk to blend. Don't over beat at any point, just mix to make sure all ingredients are blended - Add the baking soda and mix to blend. - Add the sour cream, mix. - Add the eggs, one at a time, mixing to blend each time. - Add the almond extract and mix. - Pour into Baking Pam sprayed 9x13 pan, bake for 20-25 minutes at 375F - Remove from oven and let cool completely. While the cake is cooking, make the syrup and custard so they are cooled by the time the cake has baked and cooled too. [Print](https://cookingislikelove.com/wp/wprm_print/baklava-syrup) ## Baklava Syrup - 2 cups sugar - 1 cup water - 2 tablespoons lemon juice - 1 tablespoon orange blossom water - 2 tablespoons rose water - Combine the sugar, water, lemon juice, and honey in a medium saucepan and bring to a boil. When it reaches a boil, lower the heat to medium-low and let simmer for 10 minutes. - Remove from heat, stir in the orange blossom water and rose water. Let cool. [Print](https://cookingislikelove.com/wp/wprm_print/custard-layer) ## Custard Layer - 3 cups cold milk - 3/4 cup sugar - 1/2 teaspoon vanilla extract - 5 tablespoons corn starch - 4-5 egg yolks - 5 tablespoons cold butter cubed - In a large bowl place the egg yolks with half the sugar and whisk until fluffy. - Add 3-4 tbsp of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside. - Pour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract. - Place the pan over medium-high heat and bring to the boil. - As soon as the milk comes to the boil, remove from the heat and gradually ladel in 1/3 of the milk into the egg mixture, whilst whisking. - Add the remaining milk to the pan, then place the pan back on the stove and turn the heat down to medium. - Add the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened, and is smooth and creamy. - Remove the pan from the stove, add the butter a piece at a time, stirring to melt each time. - Pour the custard through a sieve, into a large bowl, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that a crust will not form on top) and let cool. - Once cooled spread onto the cooled cake (that has been soaked in the sugar syrup). [Print](https://cookingislikelove.com/wp/wprm_print/whip-cream) ## Whip Cream - 2 cups whipping cream - 3-4 tablespoons depending on how sweet you like it - 1/2 tsp vanilla extract - Whip in a bowl until fluffy peaks form. Spread in a layer on top of the custard. - Sprinkle with crushed pistachios and refrigerate. Spread the love
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