These days, I have a soft spot for recipes that make the kitchen feel welcoming, and 3Eish Al-Saraya does exactly that. I have always believed the dessert table should feel joyful, and this one understands the assignment. I hope you enjoy both the making and the sharing of it.
Ingredients
Caramelized sugar syrup
- 2 cups sugar
- 1 1/2 cup hot water
Milk pudding
- 4 cups whole milk
- 1 cup heavy cream
- 5 tbs heaping cornstarch
- 2 tbs orange blossom water
- 1 can Ashta (optional)
- 8 slices white bread, toasted
- Cinnamon (optional)
- Crushed walnuts (optional)
- Crushed Pistachio for topping
- Simple syrup
Instructions
- Start by caramelizing the sugar, keep a close eye as it tends to burn easily. Let it caramelize on its own without stirring just shaking the pan until the sugar melts, once it reaches a golden amber color (mine turned a bit darker than what I needed which can result in some bitterness) you will add 1 1/2 cups of hot water gradually. Please be careful as the sugar is very hot! Cook a bit more until slightly thickened. Test with the back of a spoon as shown.
- Cut the corners off the slice bread and toast in the oven under the broiler, arrange in a 9×13 dish add the syrup to the bread it should soak all the syrup. I like to sprinkle some cinnamon and add walnuts (optional) it’s not in the original recipe but I feel it enhances the flavor.
- To make the milk pudding add the milk, 1 cup of heavy cream, 5 tablespoons of cornstarch and whisk while it’s cold making sure there’s no lumps. Cook on medium heat whisking all the time until it starts thickening add 2 tablespoons of orange blossom water and stir quickly.
- Remove from the heat add 1 can of ashta and whisk until combined, cook for another 30 seconds. Pour immediately on top of the bread, smooth the top and let cool until no longer steamy.
- Place in the fridge 4-6 hours top with a lot of crushed pistachios and serve with simple syrup.