Tuesday, May 28, 2013

Lebanese cream slice recipe

Photo: Lebanese cream slice

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lebanese cream slice recipe. Enjoy the Middle Eastern cuisine and learn how to make Lebanese cream slice.

Cuisine: Lebanese
Prep Time: 10 min(s)
Cook Time: 20 min(s)
Serves 8

Doused in caramel syrup and smothered in thick custard, this simple yet luxurious bread dessert is quick to prepare and requires minimal cooking.

Chilling time 2 hours
Level of difficulty Easy

8 pieces French toast (see note)
750 ml (3 cups) milk
600 ml cream
75 g (⅓ cup) caster sugar
½ cup cornflour
½ cup plain flour
100 g ground pistachios

440 g (2 cups) caster sugar
1 tbsp lemon juice
2 tbsp rosewater

For the syrup, place the sugar and 375 ml (1½ cups) water in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the lemon juice, reduce the heat to a gentle boil and cook for 15 minutes until light golden. Remove from the heat and stir in the rosewater.

Arrange the toast to cover the base of a 23cm square or rectangular dish. Pour half the sugar syrup over the toast, reserving the remainder.

Place the milk, cream, sugar, cornflour and plain flour in a saucepan, and whisk until well combined. Place the saucepan over medium heat and cook, whisking continuously, for 8 minutes until thick with a yoghurt-like consistency. Pour the custard over the toast, bang on the bench a few times to settle the custard, and set aside to cool for 1 hour. Sprinkle with the ground pistachios and refrigerate for 2 hours.

Serve cold with extra syrup to the side.

The French toast in this recipe is commercial, toasted bread slices sold in packets in most continental delis. To make your own French toast, remove the crusts from 8 slices of white bread and bake in an 180˚C oven for 8–10 minutes until completely dry.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

Photography by Alan Benson.

Source www.sbs.com.au 

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Stuffed Grape Leaves   
Stuffed tomatoes with lamb mince, dill & rice 

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