Steps
- 1
Arrange toasts in a 23x30 cm Pyrex pan.
- 2
In a sauce pan add sugar, water and stir till boiling point, when boils add lemon juice. Stir for 2 minutes then turn off heat and pour over toasts. Keep aside.
- 3
In another sauce pan add milk, heavy cream, cornstarch, sugar stir till mixture becomes thick creamy. Turn off heat and add rose water & orange blossom water, pour on top of toasts.
- 4
Garnish with crushed pistachios. Serve cold.
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