250g San Remo Angel Hair pasta
½ cup melted unsalted butter
1 cup sugar
½ cup water
1 cinnamon stick
1 teasp fresh lemon juice
¾ cup finely chopped pistachios
7 egg yolks
1½ cups sugar
7 tablesp fine semolina flour
2 tablesp corn flour
6 cups milk
Grated rind of 1 lemon
½ teasp vanilla paste
¼ cup sugar
Pre-heat the oven to 180°C. Butter a 30 x 30cm cake dish; use a deep pan so it will accommodate the layers of pasta, custard and cream.
To make the base: Bring a large pot of water to the boil and cook the pasta as per packet directions. Drain and toss through the butter. Spread the pasta over the base of the prepared dish. Place in the oven to toast for 3-4 minutes.
To make the syrup: In a small saucepan, boil the sugar with the water and cinnamon stick. Boil until it thickens. Be careful not to burn the syrup as it will caramelise very quickly. Remove from the heat and stir in the lemon juice and pistachios. Pour the hot syrup over the toasted pastry base.
To make the custard: In a medium saucepan, beat the sugar and the egg yolks together. Gradually add the semolina flour, corn flour and the milk, alternating them until all are incorporated. Place the pan over medium heat and cook this custard, stirring constantly. When the custard thickens, remove from the heat. Beat in the vanilla and the lemon rind then pour the custard over the syrup/pasta base.
Refrigerate it overnight and finish with whipped cream the next day.
Whip the cream, sugar and vanilla to form soft peaks. Spread over the custard, cut into squares and top with fresh strawberries, toasted coconut or chopped pistachios
This recipe was created by Chris Stephan.