🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 12 (from laksa123)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa012.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://www.food.com/recipe/ekmek-kadaifi-with-chocolate-custard-376395\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.food.com/recipe/ekmek-kadaifi-with-chocolate-custard-376395\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.food.com\/recipe\/ekmek-kadaifi-with-chocolate-custard-376395","crawl_time":1774887431,"first_indexed_time":1564185073,"http_code":200,"src_unparsed":"com,food!www,\/recipe\/ekmek-kadaifi-with-chocolate-custard-376395 s443","src_root_hash":"3417207280101044412","history_drop_reason":null,"meta_title":"Ekmek Kadaifi With Chocolate Custard. Recipe - Food.com","meta_descriptions":["I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adve"],"attrs_boilerpipe_text":"1 recipe photos for\nEkmek Kadaifi With Chocolate Custard.\n \n        Back to full recipe\nRecipes\nDessert\n\"I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adventurous last night and I decided to try out this dessert with some less traditional additions such as a rich dark chocolate. It turned out absolutely divine and a great variation on this sweet. Note that this recipe makes a huge amount and it keeps well in the fridge for at least 8 days. A great make-ahead summer dessert.\"\nReady In:\n2hrs 15mins\nIngredients:\n15\nYields:\n30\npieces\nServes:\n30\nBase\n500\ng    kadaifi\n250\ng\nbutter\n(you can use margarine)\nSyrup\n2\ncups\nsugar\n2\ncups\nwater\nChocolate Custard Layer\n1\n1\n⁄\n2\nliters\nmilk\n120\ng    custard powder\n10\ntablespoons\nsugar\n(you can reduce to 8 or increase to 12 tbs)\n100\ng    dark chocolate couverture (70% cocoa solids)\norange zest\n(from one small orange)\n1\ntablespoon\ncognac\n(can use rum instead)\nCream Layer\n400\ng\nCool Whip\n(I use a tin of Morfat)\n250\ng\nicing sugar\n1\n⁄\n2\nteaspoon\nvanilla essence\n1\n⁄\n2\nteaspoon\ncognac\n(optional)\nchocolate shavings\ndirections\nPreheat oven to 180 celcius (fan-forced).\nDefrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.).\nCut butter into small pieces and dot evenly over the kadaifi.\nBake in oven for around 15 minutes until golden brown.\nWhile pastry is baking prepare the syrup.\nAdd water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.\nWhen the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.\nAllow to cool while you prepare the custard.\nHeat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like).\nWhen the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.\nThe mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.\nSwitch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.\nAdd in the zest and the cognac.\nThen pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.\nBeat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).\nCover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.\nCool in the fridge for a few hours before serving.\nQuestions & Replies\nGot a question?\nShare it with the community!\nWant a Second Helping?\nSign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox.\nTo withdraw your consent or to learn more about your rights, see the\nPrivacy Policy\n.\nHave any thoughts about this recipe?\nShare it with the community!","attrs_markdown":"- Recipes\n  - [Breakfast & Brunch Recipes](https:\/\/www.food.com\/ideas\/breakfast-brunch-recipes-6514?ref=nav)\n  - [Lunch Recipes](https:\/\/www.food.com\/ideas\/easy-lunch-recipes-7007?ref=nav)\n  - [Appetizers & Snack Recipes](https:\/\/www.food.com\/ideas\/top-appetizer-recipes-7009?ref=nav)\n  - [Dinner Recipes](https:\/\/www.food.com\/ideas\/all-time-best-dinner-recipes-6009?ref=nav)\n  - 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[Recipes](https:\/\/www.food.com\/recipes)\n2. [Dessert](https:\/\/www.food.com\/topic\/desserts)\n# Ekmek Kadaifi With Chocolate Custard.\n[![](https:\/\/img.sndimg.com\/food\/image\/upload\/w_45,h_45,q_92,c_thumb\/v1\/food_avatar\/40912357\/M9PtnEUYTkqMjPhhvEMC_IMG_2073.JPG)](https:\/\/www.food.com\/user\/538578)\n\nSubmitted by [joanna\\_giselle](https:\/\/www.food.com\/user\/538578)\n\n\"I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adventurous last night and I decided to try out this dessert with some less traditional additions such as a rich dark chocolate. It turned out absolutely divine and a great variation on this sweet. Note that this recipe makes a huge amount and it keeps well in the fridge for at least 8 days. A great make-ahead summer dessert.\"\n\nsave\n\n[Download](https:\/\/www.food.com\/recipe\/ekmek-kadaifi-with-chocolate-custard-376395\/as-image \"Download\")\n\nPrint\n\nShare\n\nI Made This\n\n![photo by joanna\\_giselle](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_744,ar_5:4\/v1\/img\/recipes\/37\/63\/95\/picdaHyM0.jpg) ![photo by joanna\\_giselle](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_860,ar_3:2\/v1\/img\/recipes\/37\/63\/95\/picdaHyM0.jpg)\n\nphoto by joanna\\_giselle ![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_48,ar_1:1\/v1\/food_avatar\/40912357\/M9PtnEUYTkqMjPhhvEMC_IMG_2073.JPG)\n\nReady In:\n\n2hrs 15mins\n\nIngredients:\n\n15\n\nYields:\n\n30 pieces\n\nServes:\n\n30\n\nNutrition information\n\n## ingredients\nUnits: US\n\n- #### Base\n- 500   g kadaifi\n- 250   g [butter](https:\/\/www.food.com\/about\/butter-141) (you can use margarine)\n- #### Syrup\n- 2   cups [sugar](https:\/\/www.food.com\/about\/sugar-139)\n- 2   cups [water](https:\/\/www.food.com\/about\/water-459)\n- #### Chocolate Custard Layer\n- 1 1⁄2  liters [milk](https:\/\/www.food.com\/about\/milk-360)\n- 120   g custard powder\n- 10   tablespoons [sugar](https:\/\/www.food.com\/about\/sugar-139) (you can reduce to 8 or increase to 12 tbs)\n- 100   g dark chocolate couverture (70% cocoa solids)\n- [orange zest](https:\/\/www.food.com\/about\/zest-364) (from one small orange)\n- 1   tablespoon [cognac](https:\/\/www.food.com\/about\/brandy-179) (can use rum instead)\n- #### Cream Layer\n- 400   g [Cool Whip](https:\/\/www.food.com\/about\/cool-whip-648) (I use a tin of Morfat)\n- 250   g [icing sugar](https:\/\/www.food.com\/about\/powdered-sugar-140)\n- 1⁄2  teaspoon [vanilla essence](https:\/\/www.food.com\/about\/vanilla-350)\n- 1⁄2  teaspoon [cognac](https:\/\/www.food.com\/about\/brandy-179) (optional)\n- chocolate shavings\n\nAdvertisement\n\n## directions\n- Preheat oven to 180 celcius (fan-forced).\n- Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.).\n- Cut butter into small pieces and dot evenly over the kadaifi.\n- Bake in oven for around 15 minutes until golden brown.\n- While pastry is baking prepare the syrup.\n- Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.\n- When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.\n- Allow to cool while you prepare the custard.\n- Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like).\n- When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.\n- The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.\n- Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.\n- Add in the zest and the cognac.\n- Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.\n- Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).\n- Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.\n- Cool in the fridge for a few hours before serving.\n\n## Questions & Replies\n![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_48,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/taco.png)\n\nSign In\n\nto Ask a Question\n\nGot a question?   Share it with the community\\!\n\nAdvertisement\n\nWant a Second Helping?\n\nSign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox.\n\nBy entering your email address, you agree to our [Terms of Use](https:\/\/corporate.discovery.com\/visitor-agreement\/) and acknowledge the [Privacy Policy](https:\/\/www.wbdprivacy.com\/policycenter\/b2c\/). [Food.com](https:\/\/www.food.com\/) and [its affiliates](https:\/\/www.wbdprivacy.com\/policycenter\/affiliates\/) may use your email address to provide updates, ads, and offers.\n\nTo withdraw your consent or to learn more about your rights, see the [Privacy Policy](https:\/\/www.wbdprivacy.com\/policycenter\/b2c\/).\n\n## Reviews\nWrite A Review\n\nHave any thoughts about this recipe?   Share it with the community\\!\n\nAdvertisement\n\n## RECIPE SUBMITTED BY\n[![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_112,ar_1:1\/v1\/food_avatar\/40912357\/M9PtnEUYTkqMjPhhvEMC_IMG_2073.JPG)](https:\/\/www.food.com\/user\/538578)\n\n[joanna\\_giselle](https:\/\/www.food.com\/user\/538578)\n\nAustralia\n\nFollow Me\n\n- [4 Followers](https:\/\/www.food.com\/user\/538578?filter=followers)\n- [61 Recipes](https:\/\/www.food.com\/user\/538578?filter=recipes)\n- [23 Tweaks](https:\/\/www.food.com\/user\/538578?filter=tweaks)\n\nAdvertisement\n\nAdvertisement\n\nAdvertisement\n\n## YOU'LL ALSO LOVE\n[![Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)]()](https:\/\/www.food.com\/recipe\/ekmek-kadaifi-pastry-topped-with-custard-and-whipped-cream-97615)\n\n[Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)](https:\/\/www.food.com\/recipe\/ekmek-kadaifi-pastry-topped-with-custard-and-whipped-cream-97615 \"Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)\")\n\nby [evelynathens](https:\/\/www.food.com\/user\/80353)\n\n[3](https:\/\/www.food.com\/recipe\/ekmek-kadaifi-pastry-topped-with-custard-and-whipped-cream-97615)\n\n[![50+ Quick & Easy Ground Beef Dinner...](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_328,ar_4:3\/v1\/img\/recipes\/48\/76\/0\/5hkdEzvxTPq1mbdqRf6i_0S9A6427.jpg)](https:\/\/www.food.com\/ideas\/quick-easy-ground-beef-dinners-6011)\n\n[50+ Quick & Easy Ground Beef Dinner...](https:\/\/www.food.com\/ideas\/quick-easy-ground-beef-dinners-6011 \"50+ Quick & Easy Ground Beef Dinner...\")\n\n[![14 Wine Cocktails for Thanksgiving](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_328,ar_4:3\/v1\/img\/recipes\/49\/06\/79\/TwUjBbStTsCQ6WOImYAW_0S9A5895.jpg)](https:\/\/www.food.com\/ideas\/thanksgiving-wine-cocktails-6202)\n\n[14 Wine Cocktails for Thanksgiving](https:\/\/www.food.com\/ideas\/thanksgiving-wine-cocktails-6202 \"14 Wine Cocktails for Thanksgiving\")\n\n[![25 Big-Batch Holiday Drinks](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_328,ar_4:3\/v1\/img\/recipes\/18\/51\/62\/2MJJY52bQku8JVmIEOcT_eggnog-2.jpg)](https:\/\/www.food.com\/ideas\/holiday-batch-drinks-6112)\n\n[25 Big-Batch Holiday Drinks](https:\/\/www.food.com\/ideas\/holiday-batch-drinks-6112 \"25 Big-Batch Holiday Drinks\")\n\n[View All Recipes](https:\/\/www.food.com\/recipe)\n\n## Related Pages\n- [Apple Banana Bread](https:\/\/www.food.com\/recipe\/apple-banana-bread-6627)  [Chocolate Custard](https:\/\/www.food.com\/recipe\/chocolate-custard-66215)  [The Best Belgian Waffles](https:\/\/www.food.com\/recipe\/the-best-belgian-waffles-63071)  [Rich Chocolate Baked Custard](https:\/\/www.food.com\/recipe\/rich-chocolate-baked-custard-122135)  [A Very Proper English Custard](https:\/\/www.food.com\/recipe\/a-very-proper-english-custard-483829)  [Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)](https:\/\/www.food.com\/recipe\/ekmek-kadaifi-pastry-topped-with-custard-and-whipped-cream-97615)  [Copycat Shake Shack Chocolate Frozen Custard](https:\/\/www.food.com\/recipe\/copycat-shake-shack-chocolate-frozen-custard-537408)  [Frozen Chocolate Custard](https:\/\/www.food.com\/recipe\/frozen-chocolate-custard-454123)  [Baked Chocolate Custard](https:\/\/www.food.com\/recipe\/baked-chocolate-custard-64706)\n## Find More Recipes\n[Back To Top](https:\/\/www.food.com\/recipe\/ekmek-kadaifi-with-chocolate-custard-376395#top)\n\n[All Categories](https:\/\/www.food.com\/topic)  [Site Map](https:\/\/www.food.com\/html-sitemap)  [About Us](https:\/\/www.food.com\/how-to\/about-us-31)  [Help](https:\/\/food.zendesk.com\/)\n\nThe Discovery Family of Networks\n\n- [HGTV](https:\/\/www.hgtv.com\/)\n- [DIY Network](https:\/\/www.diynetwork.com\/)\n- [Food Network](https:\/\/www.foodnetwork.com\/)\n- [Cooking Channel](https:\/\/www.cookingchanneltv.com\/)\n- [Travel Channel](https:\/\/www.travelchannel.com\/)\n- [HGTV Poland](https:\/\/hgtv.pl\/)\n\n© 2026 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved.\n\n- [Advertise](https:\/\/corporate.discovery.com\/contact\/advertising\/)\n- [AdChoices](https:\/\/www.wbdprivacy.com\/policycenter\/b2c)\n- [Privacy Policy](https:\/\/www.wbdprivacy.com\/policycenter\/b2c\/)\n- [Visitor Agreement](https:\/\/corporate.discovery.com\/visitor-agreement\/)\n\n[California Privacy Policy](https:\/\/corporate.discovery.com\/privacy-policy\/#cappi)\n\nDo Not Sell or Share My Personal Information","attrs_readable_markdown":"1 recipe photos for   \n [Ekmek Kadaifi With Chocolate Custard.](https:\/\/www.food.com\/recipe\/ekmek-kadaifi-with-chocolate-custard-376395#recipe)\n\n[Back to full recipe](https:\/\/www.food.com\/recipe\/ekmek-kadaifi-with-chocolate-custard-376395#recipe)\n\n[![photo by joanna\\_giselle](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_960\/v1\/img\/recipes\/37\/63\/95\/picdaHyM0.jpg)](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_iw\/v1\/img\/recipes\/37\/63\/95\/picdaHyM0.jpg)\n\n1. [Recipes](https:\/\/www.food.com\/recipes)\n2. [Dessert](https:\/\/www.food.com\/topic\/desserts)\n\n[![](https:\/\/img.sndimg.com\/food\/image\/upload\/w_45,h_45,q_92,c_thumb\/v1\/food_avatar\/40912357\/M9PtnEUYTkqMjPhhvEMC_IMG_2073.JPG)](https:\/\/www.food.com\/user\/538578)\n\n\"I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adventurous last night and I decided to try out this dessert with some less traditional additions such as a rich dark chocolate. It turned out absolutely divine and a great variation on this sweet. Note that this recipe makes a huge amount and it keeps well in the fridge for at least 8 days. A great make-ahead summer dessert.\"\n\nReady In:2hrs 15mins\n\nIngredients:15\n\nYields:\n\n30 pieces\n\nServes:30\n\n- #### Base\n- 500   g kadaifi\n- 250   g [butter](https:\/\/www.food.com\/about\/butter-141) (you can use margarine)\n- #### Syrup\n- 2   cups [sugar](https:\/\/www.food.com\/about\/sugar-139)\n- 2   cups [water](https:\/\/www.food.com\/about\/water-459)\n- #### Chocolate Custard Layer\n- 1 1⁄2  liters [milk](https:\/\/www.food.com\/about\/milk-360)\n- 120   g custard powder\n- 10   tablespoons [sugar](https:\/\/www.food.com\/about\/sugar-139) (you can reduce to 8 or increase to 12 tbs)\n- 100   g dark chocolate couverture (70% cocoa solids)\n- [orange zest](https:\/\/www.food.com\/about\/zest-364) (from one small orange)\n- 1   tablespoon [cognac](https:\/\/www.food.com\/about\/brandy-179) (can use rum instead)\n- #### Cream Layer\n- 400   g [Cool Whip](https:\/\/www.food.com\/about\/cool-whip-648) (I use a tin of Morfat)\n- 250   g [icing sugar](https:\/\/www.food.com\/about\/powdered-sugar-140)\n- 1⁄2  teaspoon [vanilla essence](https:\/\/www.food.com\/about\/vanilla-350)\n- 1⁄2  teaspoon [cognac](https:\/\/www.food.com\/about\/brandy-179) (optional)\n- chocolate shavings\n\ndirections\n\n- Preheat oven to 180 celcius (fan-forced).\n- Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.).\n- Cut butter into small pieces and dot evenly over the kadaifi.\n- Bake in oven for around 15 minutes until golden brown.\n- While pastry is baking prepare the syrup.\n- Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.\n- When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.\n- Allow to cool while you prepare the custard.\n- Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like).\n- When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.\n- The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.\n- Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.\n- Add in the zest and the cognac.\n- Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.\n- Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).\n- Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.\n- Cool in the fridge for a few hours before serving.\n\n## Questions & Replies\n![](https:\/\/img.sndimg.com\/food\/image\/upload\/f_auto,c_thumb,q_55,w_48,ar_1:1\/v1\/gk-static\/gk\/img\/avatar\/taco.png)\n\nGot a question?   Share it with the community\\!\n\nWant a Second Helping?\n\nSign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox.\n\nTo withdraw your consent or to learn more about your rights, see the [Privacy Policy](https:\/\/www.wbdprivacy.com\/policycenter\/b2c\/).\n\nHave any thoughts about this recipe?   Share it with the community\\!","meta_canonical":null}

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URL	https://www.food.com/recipe/ekmek-kadaifi-with-chocolate-custard-376395
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Meta Title	Ekmek Kadaifi With Chocolate Custard. Recipe - Food.com
Meta Description	I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adve
Meta Canonical	null
Boilerpipe Text	1 recipe photos for Ekmek Kadaifi With Chocolate Custard. Back to full recipe Recipes Dessert "I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adventurous last night and I decided to try out this dessert with some less traditional additions such as a rich dark chocolate. It turned out absolutely divine and a great variation on this sweet. Note that this recipe makes a huge amount and it keeps well in the fridge for at least 8 days. A great make-ahead summer dessert." Ready In: 2hrs 15mins Ingredients: 15 Yields: 30 pieces Serves: 30 Base 500 g kadaifi 250 g butter (you can use margarine) Syrup 2 cups sugar 2 cups water Chocolate Custard Layer 1 1 ⁄ 2 liters milk 120 g custard powder 10 tablespoons sugar (you can reduce to 8 or increase to 12 tbs) 100 g dark chocolate couverture (70% cocoa solids) orange zest (from one small orange) 1 tablespoon cognac (can use rum instead) Cream Layer 400 g Cool Whip (I use a tin of Morfat) 250 g icing sugar 1 ⁄ 2 teaspoon vanilla essence 1 ⁄ 2 teaspoon cognac (optional) chocolate shavings directions Preheat oven to 180 celcius (fan-forced). Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.). Cut butter into small pieces and dot evenly over the kadaifi. Bake in oven for around 15 minutes until golden brown. While pastry is baking prepare the syrup. Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly. When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate. Allow to cool while you prepare the custard. Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like). When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly. The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick. Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed. Add in the zest and the cognac. Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool. Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using). Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings. Cool in the fridge for a few hours before serving. Questions & Replies Got a question? Share it with the community! Want a Second Helping? Sign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox. To withdraw your consent or to learn more about your rights, see the Privacy Policy . Have any thoughts about this recipe? Share it with the community!
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[Recipes](https://www.food.com/recipes) 2. [Dessert](https://www.food.com/topic/desserts) # Ekmek Kadaifi With Chocolate Custard. [![](https://img.sndimg.com/food/image/upload/w_45,h_45,q_92,c_thumb/v1/food_avatar/40912357/M9PtnEUYTkqMjPhhvEMC_IMG_2073.JPG)](https://www.food.com/user/538578) Submitted by [joanna\_giselle](https://www.food.com/user/538578) "I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adventurous last night and I decided to try out this dessert with some less traditional additions such as a rich dark chocolate. It turned out absolutely divine and a great variation on this sweet. Note that this recipe makes a huge amount and it keeps well in the fridge for at least 8 days. A great make-ahead summer dessert." save [Download](https://www.food.com/recipe/ekmek-kadaifi-with-chocolate-custard-376395/as-image "Download") Print Share I Made This ![photo by joanna\_giselle](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_744,ar_5:4/v1/img/recipes/37/63/95/picdaHyM0.jpg) ![photo by joanna\_giselle](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/37/63/95/picdaHyM0.jpg) photo by joanna\_giselle ![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40912357/M9PtnEUYTkqMjPhhvEMC_IMG_2073.JPG) Ready In: 2hrs 15mins Ingredients: 15 Yields: 30 pieces Serves: 30 Nutrition information ## ingredients Units: US - #### Base - 500 g kadaifi - 250 g [butter](https://www.food.com/about/butter-141) (you can use margarine) - #### Syrup - 2 cups [sugar](https://www.food.com/about/sugar-139) - 2 cups [water](https://www.food.com/about/water-459) - #### Chocolate Custard Layer - 1 1⁄2 liters [milk](https://www.food.com/about/milk-360) - 120 g custard powder - 10 tablespoons [sugar](https://www.food.com/about/sugar-139) (you can reduce to 8 or increase to 12 tbs) - 100 g dark chocolate couverture (70% cocoa solids) - [orange zest](https://www.food.com/about/zest-364) (from one small orange) - 1 tablespoon [cognac](https://www.food.com/about/brandy-179) (can use rum instead) - #### Cream Layer - 400 g [Cool Whip](https://www.food.com/about/cool-whip-648) (I use a tin of Morfat) - 250 g [icing sugar](https://www.food.com/about/powdered-sugar-140) - 1⁄2 teaspoon [vanilla essence](https://www.food.com/about/vanilla-350) - 1⁄2 teaspoon [cognac](https://www.food.com/about/brandy-179) (optional) - chocolate shavings Advertisement ## directions - Preheat oven to 180 celcius (fan-forced). - Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.). - Cut butter into small pieces and dot evenly over the kadaifi. - Bake in oven for around 15 minutes until golden brown. - While pastry is baking prepare the syrup. - Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly. - When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate. - Allow to cool while you prepare the custard. - Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like). - When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly. - The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick. - Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed. - Add in the zest and the cognac. - Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool. - Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using). - Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings. - Cool in the fridge for a few hours before serving. ## Questions & Replies ![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png) Sign In to Ask a Question Got a question? Share it with the community\! Advertisement Want a Second Helping? Sign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox. By entering your email address, you agree to our [Terms of Use](https://corporate.discovery.com/visitor-agreement/) and acknowledge the [Privacy Policy](https://www.wbdprivacy.com/policycenter/b2c/). [Food.com](https://www.food.com/) and [its affiliates](https://www.wbdprivacy.com/policycenter/affiliates/) may use your email address to provide updates, ads, and offers. To withdraw your consent or to learn more about your rights, see the [Privacy Policy](https://www.wbdprivacy.com/policycenter/b2c/). ## Reviews Write A Review Have any thoughts about this recipe? Share it with the community\! Advertisement ## RECIPE SUBMITTED BY [![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_112,ar_1:1/v1/food_avatar/40912357/M9PtnEUYTkqMjPhhvEMC_IMG_2073.JPG)](https://www.food.com/user/538578) [joanna\_giselle](https://www.food.com/user/538578) Australia Follow Me - [4 Followers](https://www.food.com/user/538578?filter=followers) - [61 Recipes](https://www.food.com/user/538578?filter=recipes) - [23 Tweaks](https://www.food.com/user/538578?filter=tweaks) Advertisement Advertisement Advertisement ## YOU'LL ALSO LOVE [![Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)]()](https://www.food.com/recipe/ekmek-kadaifi-pastry-topped-with-custard-and-whipped-cream-97615) [Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)](https://www.food.com/recipe/ekmek-kadaifi-pastry-topped-with-custard-and-whipped-cream-97615 "Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)") by [evelynathens](https://www.food.com/user/80353) [3](https://www.food.com/recipe/ekmek-kadaifi-pastry-topped-with-custard-and-whipped-cream-97615) [![50+ Quick & Easy Ground Beef Dinner...](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_328,ar_4:3/v1/img/recipes/48/76/0/5hkdEzvxTPq1mbdqRf6i_0S9A6427.jpg)](https://www.food.com/ideas/quick-easy-ground-beef-dinners-6011) [50+ Quick & Easy Ground Beef Dinner...](https://www.food.com/ideas/quick-easy-ground-beef-dinners-6011 "50+ Quick & Easy Ground Beef Dinner...") [![14 Wine Cocktails for Thanksgiving](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_328,ar_4:3/v1/img/recipes/49/06/79/TwUjBbStTsCQ6WOImYAW_0S9A5895.jpg)](https://www.food.com/ideas/thanksgiving-wine-cocktails-6202) [14 Wine Cocktails for Thanksgiving](https://www.food.com/ideas/thanksgiving-wine-cocktails-6202 "14 Wine Cocktails for Thanksgiving") [![25 Big-Batch Holiday Drinks](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_328,ar_4:3/v1/img/recipes/18/51/62/2MJJY52bQku8JVmIEOcT_eggnog-2.jpg)](https://www.food.com/ideas/holiday-batch-drinks-6112) [25 Big-Batch Holiday Drinks](https://www.food.com/ideas/holiday-batch-drinks-6112 "25 Big-Batch Holiday Drinks") [View All Recipes](https://www.food.com/recipe) ## Related Pages - [Apple Banana Bread](https://www.food.com/recipe/apple-banana-bread-6627) [Chocolate Custard](https://www.food.com/recipe/chocolate-custard-66215) [The Best Belgian Waffles](https://www.food.com/recipe/the-best-belgian-waffles-63071) [Rich Chocolate Baked Custard](https://www.food.com/recipe/rich-chocolate-baked-custard-122135) [A Very Proper English Custard](https://www.food.com/recipe/a-very-proper-english-custard-483829) [Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)](https://www.food.com/recipe/ekmek-kadaifi-pastry-topped-with-custard-and-whipped-cream-97615) [Copycat Shake Shack Chocolate Frozen Custard](https://www.food.com/recipe/copycat-shake-shack-chocolate-frozen-custard-537408) [Frozen Chocolate Custard](https://www.food.com/recipe/frozen-chocolate-custard-454123) [Baked Chocolate Custard](https://www.food.com/recipe/baked-chocolate-custard-64706) ## Find More Recipes [Back To Top](https://www.food.com/recipe/ekmek-kadaifi-with-chocolate-custard-376395#top) [All Categories](https://www.food.com/topic) [Site Map](https://www.food.com/html-sitemap) [About Us](https://www.food.com/how-to/about-us-31) [Help](https://food.zendesk.com/) The Discovery Family of Networks - [HGTV](https://www.hgtv.com/) - [DIY Network](https://www.diynetwork.com/) - [Food Network](https://www.foodnetwork.com/) - [Cooking Channel](https://www.cookingchanneltv.com/) - [Travel Channel](https://www.travelchannel.com/) - [HGTV Poland](https://hgtv.pl/) © 2026 Warner Bros. 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Readable Markdown	1 recipe photos for [Ekmek Kadaifi With Chocolate Custard.](https://www.food.com/recipe/ekmek-kadaifi-with-chocolate-custard-376395#recipe) [Back to full recipe](https://www.food.com/recipe/ekmek-kadaifi-with-chocolate-custard-376395#recipe) [![photo by joanna\_giselle](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_960/v1/img/recipes/37/63/95/picdaHyM0.jpg)](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_iw/v1/img/recipes/37/63/95/picdaHyM0.jpg) 1. [Recipes](https://www.food.com/recipes) 2. [Dessert](https://www.food.com/topic/desserts) [![](https://img.sndimg.com/food/image/upload/w_45,h_45,q_92,c_thumb/v1/food_avatar/40912357/M9PtnEUYTkqMjPhhvEMC_IMG_2073.JPG)](https://www.food.com/user/538578) "I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adventurous last night and I decided to try out this dessert with some less traditional additions such as a rich dark chocolate. It turned out absolutely divine and a great variation on this sweet. Note that this recipe makes a huge amount and it keeps well in the fridge for at least 8 days. A great make-ahead summer dessert." Ready In:2hrs 15mins Ingredients:15 Yields: 30 pieces Serves:30 - #### Base - 500 g kadaifi - 250 g [butter](https://www.food.com/about/butter-141) (you can use margarine) - #### Syrup - 2 cups [sugar](https://www.food.com/about/sugar-139) - 2 cups [water](https://www.food.com/about/water-459) - #### Chocolate Custard Layer - 1 1⁄2 liters [milk](https://www.food.com/about/milk-360) - 120 g custard powder - 10 tablespoons [sugar](https://www.food.com/about/sugar-139) (you can reduce to 8 or increase to 12 tbs) - 100 g dark chocolate couverture (70% cocoa solids) - [orange zest](https://www.food.com/about/zest-364) (from one small orange) - 1 tablespoon [cognac](https://www.food.com/about/brandy-179) (can use rum instead) - #### Cream Layer - 400 g [Cool Whip](https://www.food.com/about/cool-whip-648) (I use a tin of Morfat) - 250 g [icing sugar](https://www.food.com/about/powdered-sugar-140) - 1⁄2 teaspoon [vanilla essence](https://www.food.com/about/vanilla-350) - 1⁄2 teaspoon [cognac](https://www.food.com/about/brandy-179) (optional) - chocolate shavings directions - Preheat oven to 180 celcius (fan-forced). - Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.). - Cut butter into small pieces and dot evenly over the kadaifi. - Bake in oven for around 15 minutes until golden brown. - While pastry is baking prepare the syrup. - Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly. - When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate. - Allow to cool while you prepare the custard. - Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like). - When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly. - The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick. - Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed. - Add in the zest and the cognac. - Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool. - Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using). - Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings. - Cool in the fridge for a few hours before serving. ## Questions & Replies ![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png) Got a question? Share it with the community\! Want a Second Helping? Sign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox. To withdraw your consent or to learn more about your rights, see the [Privacy Policy](https://www.wbdprivacy.com/policycenter/b2c/). Have any thoughts about this recipe? Share it with the community\!
Shard	12 (laksa)
Root Hash	3417207280101044412
Unparsed URL	com,food!www,/recipe/ekmek-kadaifi-with-chocolate-custard-376395 s443