Ekmek with Greek sweet bread

Preparation:

For syrup:

• Put the pot on a moderate heat and add water, sugar, lemon zest and bring to a boil.
• As soon as the sugar has dissolved, remove from the heat and allow to cool.

For the base:

• Put the pan on medium heat and add 1 teaspoon of butter.
• Add half a slice of sweet bread and fry them for 1 minute on both sides until golden.
• Follow the same procedure for the remaining slices.
• Place slices of sweet bread in a 25 × 32 cm baking tray, making sure to cover the entire surface of the pan, leaving no gaps.
• Pour the cold syrup over the sweet bread, remove the lemon zest and let the syrup soak.

For the crème patisserie:

• Place a pot over low heat.
• Add XNUMX g of the milk, half of the sugar, and let it come to a boil. Attention! Do not stir.
• In a mortar and pestle add XNUMX tablespoon of the sugar, the mastic, the mahlab, and the cardamom, and crush until powdered. Transfer to the pot with the milk and add the vanilla as well.
• In a bowl add the egg yolks, the rest of the sugar, and whisk until the sugar is dissolved.
• Add the rest of the milk, the corn starch, and mix.
• As soon as the mixture in the pot comes to a boil, transfer it very slowly into the bowl with the yolks, whisking constantly. Return the whole mixture to the pot and place it back on heat.
• Stir constantly until the cream thickens. Remove from the heat and add the butter. Stir until it melts.
• Spread the cream over the sweet bread and cover with plastic wrap. Refrigerate for XNUMX-XNUMX hours until the dessert is chilled and thickened.
• Spread the whipped cream with a spoon and, with a fork, draw some lines on it.
• Sprinkle with the pistachios and serve.