Eish Al-Saraya(Labenese dessert)

 Sugar Syrup

1 cup of sugar

1 cinnamon stick

3 cloves

1 tablespoons of orange blossom

1 tablespoon of rose water

1 tablespoon of lemon juice

1 cup of water

1 packed of toasted bread - enough to line the dish you will be setting the dessert in)

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.

Ashta cream*

3 cups of milk

¼ (200 grams) tin of condensed milk

300 ml of cream

2 slice bread ( cubed)

Pinch of cinnamon (powder)

Pinch of nugmet( grated)

2 tablespoons of Rose water

2 tablespoons orange blossom

3 tablespoons cornflour

1/2 cup crushed pistachios

Mix together milk, cream, condensed milk,cube bread,nutmeg,cinnamon and corn flour in blend with the food processor for 1 minute than pour it 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.

Before serving, sprinkle with chopped pistachios.