Waiting time: 2 hours
Execution time:10 minutes
Baking time: 15 minutes
Servings: 4-6
Components
For the
- 1000ml milk
- 500 ml sour cream
- 100 gr. νισεστέ
- 200 gr. granulated sugar
- 2 tbsp. rose water
- 3 pieces of mastic beaten with a little sugar
- 2 sachets of vanilla or 1 tbsp. vanilla extract
For sprinkling
- 100 gr. Aleppo roasted and beaten
Execution method
- In a saucepan add the 800 ml of milk (from 1000 ml), the cream and the sugar and put them on a medium heat.
- Put the niseste in a bowl. Add the remaining 200 ml of milk and vanilla and with a whisk mix very well to dissolve the starch.
- Just before the mixture with the milk and the cream boils, remove the pot from the heat and add the mixture with the starch, the mastic and the flower water.
- Stir very well with a whisk. Return the pot to the heat and stir constantly at low temperature, until the cream thickens and begins to boil.
- Once it boils, remove from the heat and transfer the cream to a fireproof dish or in small bowls.
- Cover it with a film that will adhere well to its surface and put it in the refrigerator for about 1-2 hours to cool.
- Serve with Aleppo and enjoy.