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Um Ali

Created by LindasBusyKitchen on June 19, 2013

Frozen puff pastry sheets (10 sheets/3x4 inch squares, thawed for 30 minutes, or 4-6 (depending on size) store-bought croissants
2 cups mixed nuts (coconut, almonds, cashews, pistachios, walnuts)
1/4 cup raisins (or sultanas, optional)
4 cups milk
1 teaspoon vanilla
1 teaspoon cinnamon

Step 1: If using puff pastry, allow pastry to thaw to room temperature ( 30 minutes), then bake at 400 degrees F until brown and puffy, 10-12 minutes.
Step 2: Crush baked puff pastry, or break croissants into 1 inch pieces, and place in a bowl. Set aside.
Step 3: Add vanilla, cinnamon and cardamom to milk, and mix well. Set aside.
Step 4: Place mixed nuts on a cookie sheet and toast in the oven, at 350 degrees F, until lightly golden.
Step 5: Place heavy cream and powdered sugar in a mixing bowl. Using the whisk attachment of a stand mixer or an electric mixer, beat cream on high speed for 5 minutes, or until light and fluffy. Set aside.
Step 6: Forty minutes before serving, fill ramekins half way with crushed pastry or pieces of croissant.
Step 7: Top with a layer of mixed nuts.
Step 8: Top with a smaller amount of crushed pastry or pieces of croissant, and pour milk over pastry to cover completely.
Step 9: Cover top with cream, and dust with powdered sugar.
Step 10: Place ramekins on a large baking sheet, and place in a preheated 350 degree F oven, for 23 minutes, or until milk is bubbling and face is a light golden color.
Step 11: If more color is desired, place under a broiler for 1-2 minutes.
Step 12: Remove from oven, and garnish with more nuts and serve immediately.