- I usually make custard cream the night before. I keep it in the fridge, covered with a plastic wrap. In that way I don’t lose time the next day with the assembling.
- I add raw honey after the syrup cools down a little, because extremely high temperature destroys valuable ingredients of it.
- As an alternative, you can use toasted tsoureki rusks.
- For a baking dish 35x 23 cm.