Spring

Ashtaliyeh or cream pudding

February 18, 2011
Author Notes

A traditional cream pudding from Lebanon flavored with rose water and orange blossom water and garnished with ground pistachios —Taste of Beirut

  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  1. Heat 1 1/2 cup of the milk, sugar, cream cheese till sugar and cheese is melted and dissolved
  2. Add the cornstarch to remaining milk and stir to dissolve
  3. When milk mixture starts steaming, add the cornstarch mixture
  4. Stir continuously until thick, adding the ground mastic and flavorings at the end
  5. Strain through a sieve into small bowls and cool uncovered in the fridge
  6. While the pudding is cooling, prepare the syrup by boiling water and sugar in a saucepan
  7. After a few minutes of boiling, add the lemon juice and boil the syrup for a total of 12 minutes
  8. Remove from the heat and add the flavoring then cool the syrup
  9. Present the syrup on the side when serving the pudding
  10. When ready to serve the pudding, garnish with a sprinkling of ground pistachios on top
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