1 cup of sugar
4 tablespoons of cornstarch
1 tablespoon of orange blossom water
1/2 teaspoons of rosewater
1 liter of milk
Custard
2 cups of sugar
2 cups of water
200g of dried dates
To sprinkle with
Pistachios
1 cup of sugar
4 tablespoons of cornstarch
1 tablespoon of orange blossom water
1/2 teaspoons of rosewater
1 liter of milk
Custard
2 cups of sugar
2 cups of water
200g of dried dates
To sprinkle with
Pistachios
Soak the dates in 1 liter of water for 30 minutes
Drain them
In a saucepan, mix together the milk, sugar, and cornstarch
Heat over low heat, stirring, until slightly thickened
Add the rosewater and stir to dissolve
Let cool, distribute into individual cups, and refrigerate for 2 hours
Custard
Dissolve the sugar in water to caramelize, then add the dates and water gradually
Cook for 20 minutes or until the custard thickens slightly
Let cool, remove the dates, chop them, and return them to the custard
Serve over the pudding and sprinkle with chopped pistachios.
