Kafr Bir’im Cream Pudding with Pistachios (Eish es-Saraya)

½ a loaf of sliced white bread (250 g/9 oz.)
2 cups water
1 ½ cups sugar
1 tbsp freshly squeezed lemon juice
1 tsp rose water
350 g kishta (heavy cream)
1 cup milk
1 ½ tbsps corn starch
2 tablespoons rose water
80 g shelled and chopped pistachios

Cooking Instructions:

Chop the grilled bread in a food processor on low so as to get coarse but small chunks. Spread the crumbs at the bottom of a rectangular medium size serving plate -about 25 centimetres/10 inches- with a 6 cm/about 2 ½ inches edge. To prepare the syrup dissolve the sugar in the water and let it boil for a few minutes adding the lemon juice in the process. Add the rose water after you remove it from the heat. Pour it hot over the bread so as to soak it completely. With the back of a fork press the layer of sweetened bread against the bottom of the plate to obtain a more compact layer. In a small casserole mix thoroughly the kishta (heavy cream), the milk and corn starch and bring to boil on medium heat stirring constantly with a wooden spoon. Cook over low heat for a few minutes or until the cream pudding is thick enough to cling to the back of the spoon. Remove from the heat and add the rose water. Spread the pudding over the bread mixture covering it completely. Sprinkle a thick layer of pistachios on top and let cool. Refrigerate for a few hours before serving. If you are using fresh cream add 3 tablespoons of corn flour to three cups of fresh cream and cook the same way as kishta adding the rose water last.

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