Layali Loubnan

Enjoy this light and sweet Milk pudding, topped with ashta cream, banana slices and roasted nuts!


  1. 4 cups milk
  2. 5 tablespoons sugar
  3. 4 tablespoons cornstarch dissolved in 1/4 cup milk
  4. 1 tablespoon orange blossom water
  5. 1 tablespoon rose water
  6. 1 teaspoon mastic gum crushed with 1 teaspoon sugar
  7. For the ashta cream: prepare ahead of time
  8. 2 cups milk
  9. 2 cups whipping cream
  10. 6 slices American-style white bread
  11. 5 tablespoons cornstarch dissolved in 1/2 cup water
  12. For the sugar syrup:
  13. 2 1/2 cups sugar
  14. 1 1/2 cups water
  15. 1 teaspoon orange blossom water
  16. 1 teaspoon rose water
  17. 1 teaspoon lemon juice
  18. For garnishing:
  19. 1/2 cup ground pistachios
  20. 1/2 cup raw pine nuts
  21. 1/4 cup almonds
  22. 2 bananas cut in round slices


  1. To prepare the sugar syrup put the sugar and water in a small saucepan and place over medium heat Stir until the sugar dissolves Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens Add the orange blossom water and rose water Remove from heat and transfer to a large bowl
  2. In a non-sticky or stainless steel pot put together the milk sugar dissolved starch and a dash of salt Put on medium heat and stir continuously until the mixture thickens
  3. Turn off the heat Add the rose water orange blossom water and mastic gum
  4. Pour in a serving container and leave it to cool Place in the refrigerator for a minimum of 2 hr before serving
  5. To prepare the ashta cream: Cut off the edges of the bread Discard Cut in dices the soft white part Place the bread dices in a saucepan and pour the milk and whipping cream over them Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator Put the saucepan on medium heat and with a wooden spoon start stirring the bread and milk mixture Once the milk starts heating add the water-dissolved cornstarch Continue stirring until the mixture thickens Once done pour in a bowl and leave it to cool Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it
  6. Immediately before serving spread the ashta cream over the Layali lubnan Sprinkle with pistachios almonds and pine nuts At the end add the banana slices and pour the sugar syrup on top of it all

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