Sure, just as a heads up, I don't always follow measurements exactly so some tasting to suit your preferences would be a good idea
2 sheets puff pastry (can also use croissants, but I think this works better & is less greasy)
1 cups sliced almonds
3/4 cups pistachios, chopped roughly
3/4 cup golden raisins
1 qt bottle of half n half
1 can Condensed milk (referring to the thick, sweetened milk)
1 pint of heavy cream
1 qt of 2 % milk
Cardamom
Saffron/ vanilla
Put puff pastry sheets in oven at 400• until nicely browned. Remove puff pastry sheets from oven and crush them up. Put the crushed pastry in the deep baking dish, an even layer is best.
Mix 1/2 cup sugar with the nuts and raisins. Put the nut mixture on top of the puff pastry.
In a heavy bottom pan pour 2% milk, half the cream, the half n half, the condensed milk, 1/2 cup sugar, stir and put on medium heat ( careful not to burn). Grind up the cardamom and add to milk (to taste). Then add vanilla or saffron to taste. Test for sweetness, add little more sugar if needed, keeping in mind that there will be sugar in the whipping cream. Remove from stove. Pour over nut mixture and let it cool. This will be a rich mixture, but some of the cream/half n half can be cut down in favor of milk if you want less. The desired texture is like melted ice cream.
Beat up the remaining heavy cream w some sugar until the consistency of whipped cream. Spread on top of the the puff pastry, nut, and milky layers which will have mixed together somewhat. I only used 1/2-3/4 of the whipped cream. Sprinkle few more nuts on top for looks. Put dish in oven at same temp you used for the puff pastry and bake until light brown on top.
Serve warm or at room temperature.
All in all a very forgiving recipe - can change the nuts to walnuts, leave out raisins, mess about with the quantities for the milk/sugar as well if you want to. Should serve 20+ people at this quantity (use a big dish!) & can be halved easily.
