Eish Al-Saraya A Lebenese Pudding

( 37 Votes )

Details: Written by Archana Doshi; Hits: 16125

A mouth watering Middle Eastern/Lebanese dessert, inspired by one of my Lebanese friends who shared this recipe during our cooking club days in Fontainebleau, France. A delectable and light dessert, is eggless, flavored with Rose Water and Orange Blossom. Very delicious and goes well with Indian or any other spicy food. Can be made a day ahead.

Eish Al Saraya A Lebenese Pudding

Makes: 8-10 servings

Ingredients for Sugar Syrup

1 cup of sugar

1 tablespoons of orange blossom

1 tablespoon of rose water

1 tablespoon of lemon juice

1 cup of water

Ingredients for Custard

1 litre of milk

¼ (200 grams) tin of condensed milk

300 ml of cream

2 tablespoons of Rose water

2 tablespoons orange blossom

6 tablespoons cornflour

1 packed of toasted bread/rusks (about 20 small rusk’s - enough to line the dish you will be setting the dessert in)

¼ cup crushed pistachios

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.

Mix together milk, cream, condensed milk and corn flour for the custard 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 – Absolutely Delicious!!

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Comments

1234

0 #34 Saf 2012-10-01 07:28

Hi,Archana,I have tried this recipe quite a few times,but I always end up adding more cornflour as it takes very long time to thicken.
Any tips on how to make the custard thicken faster.For me it usually takes a long time.
Thanks.

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0 #33 Preeti 2012-07-05 13:44

Hi Archana,
I made your desert Aysh Assaraya or Eish Al-Saraya. It was such a hit with all ages. I could not find orange blossom so I made the syrup by substituting the water with pulp filled orange juice. I used a marble cake as the base and topped it with almonds. Thanks again for all the great recipes. Looking forward to trying a lot more.
Preeti

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+1 #32 Tanvi 2012-04-29 18:43

This dessert came out delicious, i used orange rind instead of the blossom. Thanks archana, u have some great recepies. All ur recepies tried so far has undoubtedly come up very tasty. keep up ur great work. Thanks again.

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