Lebanese flan

Prepare the cream:
Stir the milk into the flour. Add the sugar.
Bring to the boil and cook until the cream thickens.
Mix the ingredients together using the Mini MP 190 Combi whisk.
Add the orange blossom water.
Pour into ramekin dishes.
Leave to chill in the refrigerator for at least 2 hours.

Prepare the syrup:
Combine the sugar, water and rose water to make the syrup.
The syrup should thicken slightly and the sugar should be completely dissolved.
Leave to cool. Before serving, turn the flans out onto plates, cover with syrup and sprinkle with finely chopped pistachios.