Ingredients (serves 4)

50 g caster sugar
500 ml (50 cl) whole milk
35 g cornflour (cornstarch)
1 tsp orange blossom water
1 tbsp finely chopped pistachios
Ground cinnamon (to decorate)

Instructions

Pour 100 ml of the milk into a small bowl and gently whisk in the cornflour until completely smooth. Set aside.
In a saucepan, heat the remaining milk over medium heat and stir in the sugar. Bring to the boil, stirring until the sugar is fully dissolved.
Reduce the heat, add the cornflour mixture and bring back to a gentle boil, stirring constantly. The mixture should thicken into a smooth, creamy custard. Remove from heat.
Stir in the orange blossom water.
Pour into individual serving dishes. Decorate with a dusting of cinnamon and the finely chopped pistachios.
Refrigerate for at least 2 hours before serving.

الطيبة! (Shahyya tayyiba — Bon appétit in Arabic!) 🌸🇱🇧

Tip: This delicate Lebanese milk pudding is also wonderful with a drizzle of rose syrup or a few dried rose petals for a beautiful presentation.

About This Recipe

Orange Blossom Flan – Mehallabieh is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 20 minutes
Cook time: 45 minutes
Total time: Around 1 hour
Serves: 4
Difficulty: Easy

Tips for the Best Results

Season in layers as you cook the Orange Blossom Flan – Mehallabieh rather than only at the end.
Let roasted or braised meat rest before serving so the juices redistribute.
Bring the dish together over gentle heat; a slow finish deepens the flavour.
Taste before serving and adjust salt, acid and freshness to your liking.

Serving Suggestions

Serve the Orange Blossom Flan – Mehallabieh with seasonal vegetables, a simple grain, or good bread to catch the juices. A crisp green salad rounds out the plate nicely.

Storage

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.