Oum Ali

A bread pudding very popular in Egypt. I love the rich and creamy flavor with the crunchy nuts. This dessert brings back fond memories of my two visits to Egypt. The country holds a special place in my heart and this dessert is wonderful!

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

Directions:

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!

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