Oum Ali
Description
A bread pudding very popular in Egypt. I love the rich and creamy flavor with the crunchy nuts.
Ingredients
- 400 g./14 oz. puff pastry sheet thawed if froz.en
- 4 ½ cups milk
- 2 cups heavy cream
- ½ teaspoon mastic gum optional, crushed
- 1 teaspoon butter to grease the oven sheet
- 1 ¼ cups sugar
- ¾ cup raisins
- ¼ cup pine nuts lightly toasted
- ¼ cup slivered almonds lightly toasted
- ½ cup desiccated coconut
- You will need about 15 medium-sized oven-proof ramekins
Instructions
- Preheat the oven to 200°C/400°F.
- Cut the puff pastry sheet into small squares, about 2.5cm/1inch.
- Grease a large oven sheet with the butter, and transfer the puff pastry squares to it.
- Bake the squares until crisp and brown, about 15-20 minutes. Set aside to cool down.
- In a bowl, combine the nuts, raisins, and coconut.
- Line the bottom of the ramekins with the puff pastry squares, filling ¼ of each ramekin.
- Add the mixed nut mixture equally over the puff squares.
- In a saucepan heat the milk,sugar, heavy cream, , and mastic gum (if used). Whisk constantly and bring to a gentle boil. Pour equally over the puff pastry-nut mixture, fully covering the ramekins.
- Bake the ramekins until the cream is puffed and darkened in places, about 15 minutes. Serve warm!
Notes
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