How to cook
First, prepare the cream. 4 cups of milk is placed on the stove to heat up along with the sugar.
In a bowl, beat the eggs, flour and the remaining milk. Put the warm milk in the mixture to equalize the temperatures and then mix them.
Boil the mixture until it thickens, while stirring at all times. After you remove it from the heat, add the butter and vanilla.
Leave it to cool and prepare the kadaif. Crumble it very finely and in a deeper pan and fry the kadaif with butter over low heat, while stirring constantly (until it aquires a golden color) and add the sugar and fry it for another 3-4 minutes.
Then add the cream to the already cooled cream and beat the mixture with a mixer.
Spread half of the kadaif in a baking pan and press it down well to flatten it out. Pour the cream and pour the rest of the kadaif evenly on top.
Put the pan of kadaif with fluffy cream in the refrigerator for 3-4 hours.