EKMEK

Syrup:
2 tsp honey
2/3 cup cognac
1 cup sugar
1 cup water

Cake:
1 package square Rusks (dried bread, like Melba toast)
ground cinnamon

Pudding/Custard:
2 tbsp flour
2 tbsp cornstarch
3 cups milk
2/3 cup sugar
2 lightly beaten egg yolks

Top layer:
real whipped cream
ground cinnamon
slivered almonds

1. Assemble syrup ingredients in a pan and boil for about 15 minutes. Prepare pudding while syrup boils.
2. When the pudding is done, remove syrup from heat and let cool.
3. Pudding/Custard: Pour milk and sugar into a pan, add lightly beaten egg yolks, add flour and starch.
4. Stir in constantly over low-medium heat until it bubbles and thickens.
5. Remove from heat and stir occasionally while cooling so no “skin” forms on top
6. Line a glass dish with rusks.
7. Pour cooled syrup over rusks. Cover rusks completely with syrup.
8. Sprinkle lightly with cinnamon.
9. Pour cooled pudding over rusks.
10. Pour whipped cream over pudding.
11. Sprinkle with slivered almonds and cinnamon.