In a non-stick saucepan, melt 2 cups of sugar over low heat until golden in color.

Immediately add 2 cups of hot water and stir well until the sugar mixture starts boiling.

Once the sugar melts, turn off the heat immediately or else the sugar will turn sour.

Arrange the toasts in a 30 cm diameter pan and pour the sugar syrup over them.

Put the pan a few minutes in the oven until the toasts absorb fully the syrup and inflate. Remove.

Put together the milk, condensed milk and corn flour in a saucepan. Stir well until the milk mixture thickens.

Pour the milk mixture over the toasts.

Refrigerate for 6 hours.

Garnish with pistachios and serve.