Basbousa with Cream
Basbousa with Cream
Ingredients
For the Basbousa
- 300 g fine semolina
- 1 cup sugar
- 1 cup full-fat milk
- 1 cup melted ghee
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 tablespoon tahini, for greasing the pan
For the Cream Filling
- 2 cups milk
- 4 tablespoons cornstarch
- 2 tablespoons sugar
- 1 tablespoon vanilla
- 1 tablespoon rose water
- 150 g fresh cream
For the Sugar Syrup
- 2 cups sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water
For Garnish
- as needed pistachio powder
Instructions
- 1
In a large bowl, combine the 300g fine semolina, 1 cup sugar, 1 teaspoon baking powder, and 1 teaspoon vanilla. Mix these dry ingredients thoroughly until well combined.
⏱️ 5 min
- 2
Add 1 cup of melted ghee to the dry mixture and mix until well combined and the semolina is coated.
⏱️ 3 min
- 3
Pour in 1 cup of full-fat milk and mix until a consistent basbousa batter is formed. Do not overmix.
⏱️ 2 min
- 4
In a saucepan, combine 2 cups milk, 4 tablespoons cornstarch, 2 tablespoons sugar, and 1 tablespoon vanilla. Whisk all ingredients until they are well combined and smooth, ensuring no lumps remain.
⏱️ 3 min
- 5
Place the saucepan over medium heat and stir constantly with a whisk or spoon. Continue stirring until the mixture thickens to a creamy consistency, about 5-7 minutes.
⏱️ 7 min
- 6
Remove the saucepan from the heat. Add 1 tablespoon rose water and 150g fresh cream, mixing well until fully incorporated and the cream is smooth.
⏱️ 2 min
- 7
Cover the surface of the cream filling directly with cling film to prevent a skin from forming as it cools. Allow it to cool completely at room temperature, which will take approximately 30 minutes.
⏱️ 30 min
- 8
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 9
Grease a 24cm baking pan with 1 tablespoon of tahini, ensuring the bottom and sides are evenly coated.
⏱️ 2 min
- 10
Spread half of the prepared basbousa batter evenly into the greased pan, creating a uniform layer.
⏱️ 2 min
- 11
Carefully spread the cooled cream filling over the basbousa layer in the pan, ensuring it's evenly distributed but doesn't touch the edges of the pan.
⏱️ 3 min
- 12
Gently spread the remaining half of the basbousa batter over the cream filling, covering it completely. You may need to use wet hands or a spatula to carefully spread the top layer without disturbing the cream.
⏱️ 3 min
- 13
Bake the assembled basbousa in the preheated oven for 45 minutes, or until the top turns golden brown and a toothpick inserted into the basbousa (not the cream) comes out clean.
⏱️ 45 min•🌡️ 180
- 14
While the basbousa is baking, prepare the sugar syrup. In a separate saucepan, combine 2 cups sugar, 1 cup water, and 1 teaspoon lemon juice.
⏱️ 2 min
- 15
Place the saucepan over medium heat and stir until the sugar completely dissolves. Bring the mixture to a boil.
⏱️ 5 min
- 16
Once the syrup comes to a boil, let it simmer for 5 minutes without stirring. This will allow it to thicken slightly.
⏱️ 5 min
- 17
Remove from heat and stir in 1 teaspoon rose water.
⏱️ 1 min
- 18
Once the basbousa is removed from the oven, immediately pour the hot sugar syrup evenly over the entire hot surface of the basbousa. The basbousa will absorb the syrup.
⏱️ 2 min
- 19
Allow the basbousa to cool slightly before cutting into your desired pieces.
⏱️ 10 min
- 20
Garnish with pistachio powder, as needed, before serving. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Basbousa with Cream
For the Basbousa
- 300 g fine semolina
- 1 cup sugar
- 1 cup full-fat milk
- 1 cup melted ghee
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 tablespoon tahini, for greasing the pan
For the Cream Filling
- 2 cups milk
- 4 tablespoons cornstarch
- 2 tablespoons sugar
- 1 tablespoon vanilla
- 1 tablespoon rose water
- 150 g fresh cream
For the Sugar Syrup
- 2 cups sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water
For Garnish
- as needed pistachio powder
Instructions
- 1
In a large bowl, combine the 300g fine semolina, 1 cup sugar, 1 teaspoon baking powder, and 1 teaspoon vanilla. Mix these dry ingredients thoroughly until well combined.
⏱️ 5 min - 2
Add 1 cup of melted ghee to the dry mixture and mix until well combined and the semolina is coated.
⏱️ 3 min - 3
Pour in 1 cup of full-fat milk and mix until a consistent basbousa batter is formed. Do not overmix.
⏱️ 2 min - 4
In a saucepan, combine 2 cups milk, 4 tablespoons cornstarch, 2 tablespoons sugar, and 1 tablespoon vanilla. Whisk all ingredients until they are well combined and smooth, ensuring no lumps remain.
⏱️ 3 min - 5
Place the saucepan over medium heat and stir constantly with a whisk or spoon. Continue stirring until the mixture thickens to a creamy consistency, about 5-7 minutes.
⏱️ 7 min - 6
Remove the saucepan from the heat. Add 1 tablespoon rose water and 150g fresh cream, mixing well until fully incorporated and the cream is smooth.
⏱️ 2 min - 7
Cover the surface of the cream filling directly with cling film to prevent a skin from forming as it cools. Allow it to cool completely at room temperature, which will take approximately 30 minutes.
⏱️ 30 min - 8
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 9
Grease a 24cm baking pan with 1 tablespoon of tahini, ensuring the bottom and sides are evenly coated.
⏱️ 2 min - 10
Spread half of the prepared basbousa batter evenly into the greased pan, creating a uniform layer.
⏱️ 2 min - 11
Carefully spread the cooled cream filling over the basbousa layer in the pan, ensuring it's evenly distributed but doesn't touch the edges of the pan.
⏱️ 3 min - 12
Gently spread the remaining half of the basbousa batter over the cream filling, covering it completely. You may need to use wet hands or a spatula to carefully spread the top layer without disturbing the cream.
⏱️ 3 min - 13
Bake the assembled basbousa in the preheated oven for 45 minutes, or until the top turns golden brown and a toothpick inserted into the basbousa (not the cream) comes out clean.
⏱️ 45 min•🌡️ 180 - 14
While the basbousa is baking, prepare the sugar syrup. In a separate saucepan, combine 2 cups sugar, 1 cup water, and 1 teaspoon lemon juice.
⏱️ 2 min - 15
Place the saucepan over medium heat and stir until the sugar completely dissolves. Bring the mixture to a boil.
⏱️ 5 min - 16
Once the syrup comes to a boil, let it simmer for 5 minutes without stirring. This will allow it to thicken slightly.
⏱️ 5 min - 17
Remove from heat and stir in 1 teaspoon rose water.
⏱️ 1 min - 18
Once the basbousa is removed from the oven, immediately pour the hot sugar syrup evenly over the entire hot surface of the basbousa. The basbousa will absorb the syrup.
⏱️ 2 min - 19
Allow the basbousa to cool slightly before cutting into your desired pieces.
⏱️ 10 min - 20
Garnish with pistachio powder, as needed, before serving. Serve warm.
⏱️ 1 min