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An oldie goodie. Rusks in syrup with milk and orange cream.

July 7, 2012

Well, this may not be a traditional greek dessert but it surely is a classic homemade dessert that almost every descent mom of the 80’s made.

Although usually with a whatever jelly on the top instead of a fruity cream, this cool summer light dessert is full of memories.

Sweet mom memories.

Dedicated to mom.

My mom.

From greek magazine “Cookbook”

INGREDIENTS

  • a pack of rusks/toasts (almost 15)

For the milk cream

  • 1 litre of fresh milk
  • 8 tbsp corn flour
  • 100 gr sugar

For the orange cream

  • 1 litre fresh orange juice
  • 8 tbsp corn flour
  • 100 gr sugar

For the syrup

  • 330 gr sugar
  • 330 gr water
  • peel of a lemon

DIRECTIONS

  1. Start with the syrup. Put all the syrup ingredients into a small pot and let them boil for 5′. Set aside and let it become warm.
  2. Lay the rusks into any kind of pan that fits them all or share them to two smaller pans. Pour evenly the warm syrup all over them.
  3. Make the milk cream. Warm in a small pot 750 gr of milk. In the meanwhile, stir well in a bowl the rest of the 250 gr milk, the corn flour and the sugar. Put them in the warm milk and start stirring well on low heat until you get a thick cream. Let it cold.
  4. Make the orange cream. Put all the orange cream ingredients into a small pot and put it on low heat to boil. Start stirring well until you get a thick cream. Let it cold.
  5. First, spread the milk cream over the syrup rusks and then the orange cream. Put it in the fridge for at least 8 hours.
  6. Enjoy!
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