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Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009
Listed in: Lebanese Desserts

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 5 tablespoons corn flour
• 4 cups milk, divided
• 1 cup white sugar
• vanilla extract to taste
• 3/4 cup heavy cream
• 2 cups finely chopped pistachio nuts
• 2 cups water
• 2 cups white sugar
• 1 tablespoon lemon juice
• 3 (1 inch) pieces cinnamon sticks

• In a small bowl, stir together corn flour and 1 cup milk.
• In a saucepan over high heat, stir together 3 cups milk, sugar, and vanilla.
• Bring to a boil. Stir the corn flour and milk mixture into the saucepan.
• Reduce the heat to low, and allow to cool slightly; then stir in cream, stirring constantly until the cream is thickened.
• Allow to cool momentarily, then pour into individual bowls or one large serving bowl.
• Sprinkle pistachio nuts on top. Cover, and refrigerate.
• To make the syrup, stir together water, sugar, and lemon juice in a saucepan set over high heat.
• Bring to a boil. Place cinnamon sticks in saucepan, and boil about 5 minutes.
• Strain liquid, and pour into a bowl.
• Allow to cool; cover, and refrigerate.
• Serve puddings cold with cold syrup drizzled over the top.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)