Creamy Semolina Custard

Ingredients

• First Layer
• 1 1/2 cups fine semolina
• 1 cup syrup
• 2 teaspoons ghee or unsalted butter
• 1/2 cup water
• Custard Layer
• 1 1/2 cups milk
• 4 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 1 can ready-made cream (qeshta)
• 5 cardamom pods
• 1 tablespoon orange blossom water and 1 tablespoon rose water
• Toasted nuts for garnish
• To prepare the custard:
• This elegant Modlouqa bil Qeshta recipe comes from a friend of Shou Tabkhin Today:
• Zina Al-Zein
• Click the name Zina to visit her profile on our site and enjoy her distinctive dessert recipes.

Method

1. Place the semolina with ghee or butter over heat until the semolina takes on a light color.
2. Then add the sugar syrup (qatir) and water, stirring until the semolina binds and the grain cooks; this takes about 5 minutes.
3. Spread the semolina as the first layer in the serving dish.
4. To the cold milk add the sugar, flour, cornstarch, and mastic seeds; mix well to avoid lumps, then place over low heat and continue stirring until it comes to a boil.
5. Add the clotted cream, orange blossom water, and rose water, let it boil for about one minute, and it's ready to pour over the semolina layer.
6. Refrigerate until cool, and before serving garnish with nuts.