INGREDIENTS

• Pack of toast
• Whipped cream
• Unsalted pistachios (thick cut)

INGREDIENTS for the Cream

• 4 cups fresh milk
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 2 egg yolks
• 1/2 cup sugar
• 1 Vanilla
• 2gr. mastic crushed
• 1 tablespoon margarine

INGREDIENTS for the syrup

• 1 cup sugar
• 3 cups water
• 1 cinnamon stick
• 1 pinch cinnamon powder
• 2 tablespoons mastic liqueur

METHOD

1. Prepare the cream:
   • In a bowl mix flour, cornstarch, 1/2 cup milk, yolks and sugar.
   • In a saucepan put the remaining milk with the vanilla and mastic to boil.
   • Once boiling, add  into the mixture the eggs and continue boiling over low heat, stirring constantly until thick as cream.
   • Remove and add margarine. Cover with a towel to catch not crust up to use it and let it cool.
2. Prepare the syrup:
   • Then in a saucepan put the sugar, water and cinnamon and boil.
   • Remove it from heat, remove the stick and add the liqueur and powdered cinnamon.
3. In a Pyrex or pan strew the half toasts in a layer and with a brush spread little of the syrup on top of them. Repeat this step for another layer of the toasted.
4. Add the cream and put the cake for 10 minutes in the refrigerator to stabilize the cream.
5. Prepare the whipped cream and spread on the top.
6. Sprinkle with enough pistachios and leave in refrigerator to cool 2h-3h.

Tips: Served with a chilled glass of mastic liqueur or a mastic ball ice cream and cherry syrup!

source: http://myfunkycook.blogspot.com/2010/02/blog-post_2891.html