Vicki'S Konafa

Directions for vanilla custard
In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the emptysaucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
1. First make the custard and let it chill in the refrigerator for a few hours or over night.
2. Break the frozen Kataifi (shredded dough) into litte pieces and layer it in your baking dish. Drizzle the layer with melted clarified butter.
3. Spread the vanilla custard on the Kataifi.
4. Repeat step 2 on top of the custard.
5. Bake at 350 until golden brown
6. Remove from oven and drizzle on top with the simple syrup and top it with pistachio nuts. (Simple syrup is made with equal part of sugar to water boiled and add rose water or whatever flavoring you desire)