Anita’s Lebanese Cream Pudding with Pistachios-Ashtalieh

Ingredients

1 cup of whipping cream

2 cups whole milk

1/2 cup sugar

6-7 Tablespoon cornstarch

1 Tablespoon orange blossom water

1 Tablespoon Rose water

Ground coarse Pistachios to garnish

Preparation

1. Place cream and  1 1/2 cup of whole milk into a large saucepan at medium heat.
2. Add sugar and stir until dissolves.
3. Meanwhile, in another small saucepan add rest of the milk and dissolve cornstarch. Heat at low until cornstarch dissolve completely. Stir continuously to avoid lumps.
4. Remove from heat and set aside.
5. Bring cream and milk(from step 1) to a simmer and lower the heat. Add cornstarch mixture stirring rapidly and steady until cream has thickened for about 3 to 5 minutes.
6. Remove from heat. Pour into your molds.
7. Serve warm or place into the refrigerator for about 2 hours.
8. Remove from fridge and decorate with ground coarse pistachios. A drizzle of orange blossom syrup on top for an extra sweetness (Orange blossom syrup:see recipe under Semolina Pistachio cake-Mafroukeh)