Homemade Ecmek Recipe
Homemade vanilla pudding with walnuts. Topped with roasted almonds and whipped cream. This is a deliciously light, traditional Greek dessert.
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Ingredients
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Sponge / Base
Vanilla Pudding (Custard)
Nuts & Topping
Assembly & Finish
Method
Sponge / Base
- 1
Prepare and bake sponge
Preheat oven to 350°F (175°C). Grease a 9x13-inch (or similar) baking pan with 1 tbsp butter or a light coating of oil. In a medium bowl, whisk together 1.5 cups flour, 1 tsp baking powder and 1/4 tsp salt. In a large bowl, beat 3 eggs with 1/2 cup granulated sugar until pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with a mixer. Add 1 tsp vanilla, 1/4 cup milk and 3 tbsp melted butter; mix until combined. Fold the dry ingredients into the wet ingredients gently until just combined; do not overmix. Pour batter into the prepared pan and smooth the top. Bake for 15–18 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan on a wire rack (about 30–40 minutes). If you want an extra-moist base, prick the sponge lightly and brush with up to 1/4 cup simple syrup while still slightly warm.
Vanilla Pudding (Custard)
- 2
Make the custard
Place 1/2 cup cornstarch and 3/4 cup sugar in a medium bowl and whisk to combine. In a medium saucepan, heat 4 cups whole milk over medium heat until it begins to steam and small bubbles form at the edge (do not boil). Reserve about 1/2 cup of the hot milk and whisk it into the cornstarch-sugar mixture to make a smooth slurry. Temper the 4 egg yolks by whisking a few spoonfuls of the hot milk into the yolks, then whisk the yolk mixture back into the saucepan. Add the cornstarch slurry to the saucepan while stirring constantly. Continue to cook over medium heat, whisking constantly, until the mixture thickens to a pudding consistency and comes to a gentle boil, about 3–5 minutes. Remove from heat and whisk in 2 tbsp butter, 2 tsp vanilla, and 1/4 tsp salt until smooth. Pour the hot custard into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to slightly warm or room temperature (about 20–30 minutes), stirring once or twice to help it cool evenly.
- 3
Fold in walnuts
When the custard is warm (not hot), fold in 1 cup chopped walnuts so they distribute evenly through the pudding.
Nuts & Topping
- 4
Roast almonds
While the custard cools, preheat a small skillet over medium heat. Add 1 tbsp butter, 1 tbsp sugar, and 1/2 cup almonds. Stir constantly for 4–6 minutes until almonds are toasted and the sugar melts and coats them lightly (watch carefully to avoid burning). Spread almonds on parchment to cool and separate any that stick together.
- 5
Make whipped cream
Chill a mixing bowl and whisk or beaters if possible. Pour 1.5 cups heavy cream into the bowl with 2 tbsp powdered sugar and 1/2 tsp vanilla. Whip to soft peaks (about 2–3 minutes by hand or 1–2 minutes with a mixer). For a firmer topping, whip to medium peaks but do not overbeat to butter. Keep chilled until assembly.
Assembly & Finish
- 6
Layer the ecmek
If the sponge has domed slightly, level the top with a serrated knife. Spread the walnut-studded vanilla pudding evenly over the cooled sponge layer in the pan, smoothing the top with a spatula. Cover and chill in the refrigerator for at least 2 hours to set (overnight is fine).
- 7
Top and serve
Before serving, spread the whipped cream over the chilled pudding layer. Scatter the roasted almonds on top. Optionally sprinkle a few extra chopped walnuts for garnish. Cut into squares and serve chilled. Keeps covered in the refrigerator for 2–3 days; whipped cream may weep slightly over time.