Kataifi with Cream (Greek Pastry with Custard)

Preheat oven to 180°C (350°F). Gently separate the kataifi strands and place them in a large bowl. Pour the melted butter over and toss with your fingers to coat evenly.

Press about 2 tablespoons of the buttered kataifi into each cup of a 12-cup muffin tin, forming a nest that covers the bottom and comes up the sides.

Bake for 10-12 minutes until golden and crisp. Remove from the oven and let cool in the tin.

In a small saucepan, heat the milk and semolina over medium heat, whisking constantly until thickened. In a bowl, whisk the egg yolks with sugar until pale. Gradually temper the yolk mixture with a cup of the hot milk, then return everything to the saucepan.

Cook the cream over low heat for 2 more minutes, stirring, then add the vanilla. Pour into a bowl, cover with plastic wrap, and let cool.

While the cream cools, make the syrup: In a small pot, combine honey, water, lemon juice, and cinnamon. Bring to a simmer for 5 minutes, then remove from heat and let cool.

Spoon the cooled cream into the pastry cups and drizzle each with syrup. Let them soak for 10 minutes before serving.