This is one of my favorite desserts in the world and I had no idea how easy it was to make! I’m a sweet lover and I can have it for breakfast, lunch & dinner (I don’t), ok fine - I do. I’ve made this dish twice already because it’s big enough to last a week in your fridge if you have it every day. OR, I guess you can share. These images are from the first time I made it, and although I have to work on making it prettier, the taste was perfection! I know there’s a few different recipes to make this, but see below for what I used:
1 tbsp lemon juice
1 tbsp rosewater
1 tbsp orange blossom water
1 cup water
1 cup sugar
Start boiling water, sugar and lemon juice, let boil for a few minutes, add the Rosewater and Orange Blossom, let boil for a few more minutes and set aside to cool for a little bit.
Toasted bread you can buy in store or toast sandwhich bread and make sure it’s crispy.
Layer the rusk in your pan until your pan is covered and pour half your syrup over all the breads. Layer your second set of risk and pour the rest of the syrup on the second layer of bread.
1 can condensed milk (400grams)
300ml whipping cream
1 tbsp Rosewater
1 tbsp Orange Blossom water
5 tbsp cornstarch
Mix 1/2 the milk with the cornstarch until melted. Combine the cornstarch mix with the remainder of milk, condensed milk and whipping cream in a heavy bottom pan on the stovetop and start mixing on medium heat until it thickens. Once it thickens, add the Rosewater and Orange Blossom water and keep mixing until it has a pudding consistency.
Pour custard all over rusk. Top with chooped pistachios and refrigerate 5-6 hours. I prefer overnight with toasted bread because it soaks up and softens the bread. Enjoy!