Start by dissolving the caster sugar in warm milk. Next, pour a small amount of this milk-sugar mixture over the cornflour, and whisk vigorously until the cornflour is completely diluted.

Gradually whisk in the rest of the milk. Pour this mixture into the saucepan and heat over a low heat. Whisk until the cream begins to bubble and thicken.

After removing the pan from the heat, carefully add the orange blossom water to the mixture. Divide the mouhalabieh mixture between four individual ramekins and leave to cool in the fridge for at least 2 hours.

Before serving, crush the pistachios and sprinkle over the creams for a final touch.