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Author Notes: A traditional cream pudding from Lebanon flavored with rose water and orange blossom water and garnished with ground pistachios —Taste of Beirut
- 2 cups whole milk
- 1 tablespoon sugar
- 1/3 cup cornstarch
- 3 ounces cream cheese spread
- 3 pieces mastic
- 2 teaspoons rose water
- 2 teaspoons orange blossom water
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 3 tablespoons ground pistachios
- Heat 1 1/2 cup of the milk, sugar, cream cheese till sugar and cheese is melted and dissolved
- Add the cornstarch to remaining milk and stir to dissolve
- When milk mixture starts steaming, add the cornstarch mixture
- Stir continuously until thick, adding the ground mastic and flavorings at the end
- Strain through a sieve into small bowls and cool uncovered in the fridge
- While the pudding is cooling, prepare the syrup by boiling water and sugar in a saucepan
- After a few minutes of boiling, add the lemon juice and boil the syrup for a total of 12 minutes
- Remove from the heat and add the flavoring then cool the syrup
- Present the syrup on the side when serving the pudding
- When ready to serve the pudding, garnish with a sprinkling of ground pistachios on top
- This recipe was entered in the contest for Your Best Pudding
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