A mouth watering Middle Eastern/Lebanese dessert, inspired by one of my Lebanese friends who shared this recipe during our cooking club days in Fontainebleau, France. I made this for New Years Eve Dinner Dec 07, everyone loved it. The friends even saved some to take it back home for their children.

Serves: 8-10 servings

Cooking time: 20-30 minutes                      Preparation Time: 10 minutes

Setting time: 4 hours minimum

Ingredients for Sugar Syrup

• 1 cup of sugar
• 1 tablespoons of orange blossom
• 1 tablespoon of rose water
• 1 tablespoon of lemon juice
• 1 cup of water

Ingredients for Custard

• 1 litre of milk
• ¼ (200 grams) tin of condensed milk
• 300 ml of cream
• 2 tablespoons of Rose water
• 2 tablespoons orange blossom
• 6 tablespoons cornflour
• 1 packed of toasted bread/rusks (about 20 small rusk’s - enough to line the dish you will be setting the dessert in)
• ¼ cup crushed pistachios

Method

Place toasted bread evenly in a square dish. 

Then make the syrup- mix sugar, water, lemon together and place over medium heat.  Once hot and sugar has melted, mix the orange blossom and rose water into the syrup.  Now pour the hot syrup over the toast so that it soaks it in. Set Aside.

Mix together milk, condensed milk and corn flour for the custard in a saucepan and place over medium heat.

Keep stirring until thick; once the custard has thickened add rose water and orange blossom.

Stir for a little more while and when the custard has reached a “THICK” pouring consistency, pour over the toast.

Once it reaches room temperature, cover with the dish and place in the refrigerator for cooling; a minimum of 4 hours.