Ekmek kataifi with melomakarona

Place the milk together with the heavy cream, the vanilla and 40 g of sugar (half of the total amount) in a pot over heat.

Dissolve the corn starch with the remaining 40 g of sugar in a bowl using a little from the milk mixture (before it heats) and add it to the milk when it boils.

When the custard boils and thickens, pour it over the melomakarona that you have spread on a pyrex baking dish or baking tray.

Let it cool for 20 minutes in the fridge, covering the custard with cling film.

Optionally, sprinkle with walnuts, honey and cinnamon.