Variations: Semolina Cake with Cream
Make basbousa batter as directed above. Fill a pastry bag with the batter. Prepare Cooked Cream . Fill another pastry bag with the cream.
Grease 18 cups out of two 12-cup muffin pans with butter. Fill each greased cup about ⅓ full with batter. Make a tiny hole in batter in each cup by pressing with a back of a small spoon and fill it with about 2 tablespoons of cream (taking care to avoid edges which would burn cream). Top cream with remaining batter, filling each cup about ⅔ full.
Bake for 30 minutes, then pour warm syrup onto hot basbousa. Let cool.