Instructions

1. Toasting the Bread

   Toast the crustless toast slices in the oven at 180°C until golden and lightly crispy, then arrange them in a serving dish. · 10 min
2. Preparing the Caramel

   In a saucepan over medium heat, place the sugar and let it melt and caramelize to a golden amber color. Carefully add hot water along with lemon juice, stirring until the caramel dissolves completely, then remove from heat and stir in one tablespoon of orange blossom water. · 8 min
3. Soaking the Toast

   Gradually pour the hot caramel syrup over the toasted bread pieces until they fully absorb it and become tender, then set aside to cool. · 5 min
4. Cooking the Pudding

   In a separate saucepan off the heat, mix the milk and cornstarch thoroughly until completely dissolved, then place over medium heat, stirring continuously until the mixture thickens into a smooth pudding. · 7 min
5. Preparing the Cream

   Remove the saucepan from the heat and add the cream and one tablespoon of orange blossom water, whisking well until smooth and creamy. · 2 min
6. Chilling

   Spread the cream layer evenly over the bread base, then place the dish in the refrigerator for at least two hours until fully set. · 2 h
7. Garnishing and Serving

   Garnish the surface with crushed pistachios and candied lemon blossoms, and serve chilled.

Nutrition / serving

Chef's tips