Embrace the art of dessert transformation with this indulgent Pistachio Ekmek, a creative take on utilizing leftover sweet bread. This recipe elevates the conventional by swapping the traditional base with slices of sweet bread, enriched with the delightful flavors of spices and a hint of nutty goodness. Prepare for a layered sensation that combines moist bread soaked in aromatic syrup, a silky-smooth pistachio custard, and a crown of whipped cream, all adorned with pistachio accents.
Why You’ll Love This:
This dessert is a masterpiece of innovation and taste, repurposing leftover bread into a show-stopping sweet treat. The fusion of aromatic syrup, rich pistachio custard, and fluffy whipped cream atop tender bread creates a symphony of textures and flavors. It’s a testament to culinary creativity, ensuring no crumb is wasted while offering an extraordinary taste experience.
This Pistachio Ekmek is ideal for celebrations that call for a touch of elegance or when you wish to impress at a potluck. It’s also perfect as a luxurious weekend treat to enjoy with family, turning ordinary moments into delightful culinary experiences.
For an exquisite presentation, use a piping bag to adorn the whipped cream with lines of pistachio butter, creating a chevron pattern with a toothpick. Sprinkle chopped pistachios for a contrasting texture and a pop of color. If desired, mix leftover syrup with pistachio butter to achieve a pipeable consistency, adding an extra layer of flavor and finesse.
- Slices of leftover sweet bread, enough to cover a large dish
- 1 cup water
- 1 cup sugar
- 1 cinnamon stick
- 9 egg yolks
- 3/4 cups sugar
- ¾ cup cornstarch
- 4 1/2 cups whole milk
- 1 tablespoon vanilla extract
- Pistachio spread to taste
- 50g unsalted butter
- Whipped Cream:
- 400g heavy cream
- 1 tbsp powdered sugar
- Pistachio spread
- Crushed and chopped pistachios
- Optional: leftover syrup mixed with pistachio spread for piping
- Syrup Preparation: Boil water, sugar, and cinnamon in a saucepan on medium-high heat for about 20 minutes, then cool.
- Arrange sweet bread slices in the base of the dish. Drizzle with the syrup as desired.
- Custard: Whisk egg yolks and sugar until combined. Mix in cornstarch. Warm milk in a saucepan, stir in pistachio spread, then gradually mix half into the egg mixture. Return all to the saucepan, cooking and stirring until thickened. Incorporate butter, then spread over the bread. Cool and refrigerate.
- Whipped Cream: Beat heavy cream and powdered sugar until stiff peaks form. Spread over the custard.
- Decorate with piped pistachio spread and chopped pistachios. Create patterns and add visual interest.
- Chill for a few hours before serving.
Enjoy this delightful transformation of simple ingredients into a luxurious dessert, perfect for making any occasion special.