In a saucepan, caramelize the sugar until golden.
Carefully add water while stirring and cook until the sugar dissolves completely.
Remove from heat and set aside.
Prepare the Etimek:
Arrange the unsalted etimek pieces in a dish.
Make the Custard:
In another saucepan, combine milk, sugar, flour, and wheat starch.
Stir continuously over medium heat until it thickens and comes to a boil.
Remove from heat, stir in butter and vanilla extract.
Assemble the Dessert:
Pour the prepared syrup over the etimek evenly.
Spread the custard mixture over the soaked etimek pieces using a spatula.
Chill the Dessert:
Allow the dessert to cool to room temperature, then refrigerate until completely chilled.
Prepare the Cream:
In a mixing bowl, whip the cream and milk together until stiff peaks form.
Final Assembly:
Spread the whipped cream evenly over the chilled dessert.
Decoration:
Garnish with coconut flakes and chopped pistachios.
Serving:
Serve chilled and enjoy!
