Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Orange Flower | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Rose | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups milk
- 4 1/2 oz sugar
- 1/3 cup cornstarch
- Water
- 1/2 tspn vanilla extract
- 6 tspn orange flower water
- 1/2 cup 35% cream
- 1/4 cup rose syrup
- Chopped pistachio nuts
- =
Directions
Heat milk over low heat or in double boiler. Add sugar and stir until dissolved.
Mix cornstarch in a little cold water and add to hot milk. Still over low heat, stir until thickened.
Add vanilla, orange flower water and cream.
Cook for a few minutes more and let cool.
Pour mixture into four individual goblets and let cool thoroughly.
Pour rose syrup over each goblet to cover the cream.
Refrigerate until needed. Garnish with pistachios.