Muhallabia (Rose Water Milk Pudding)

Method

1. 1
   • milk 6 dl
   • cornstarch 50 g

   Slake the cornstarch — Whisk the cornstarch with about 100 ml of the cold milk in a small bowl until completely smooth, with no grains clinging to the bottom.

2. 2
   • milk 6 dl
   • heavy cream 1½ dl
   • white sugar 80 g
   • salt 1 pinch

   Warm the milk and cream — Pour the remaining milk and the cream into a heavy saucepan with the sugar and the pinch of salt. Warm over medium heat, stirring, until it steams and the sugar has dissolved, but never let it boil.

3. 3
   • milk 6 dl
   • heavy cream 1½ dl
   • cornstarch 50 g

   Thicken over the heat — Stir the cornstarch slurry once more, then pour it into the hot milk in a thin stream while whisking constantly. Keep whisking over medium heat for 4-5 minutes, until the cream thickens enough to coat the back of a spoon and slow bubbles break the surface.

   ⏱5 min
4. 4
   • rose water 1 tbsp
   • orange blossom water 1 tsp

   Perfume and chill to set — Take the pan off the heat and stir in the rose water and orange blossom water. Divide between four glasses or ramekins, smooth the tops, let cool to room temperature, then chill for at least 3 hours until softly set.

   ⏱3 hr
5. 5
   • pistachios 40 g
   • ground cinnamon ½ tsp

   Top with pistachios — Just before serving, scatter the crushed pistachios over the puddings and dust lightly with cinnamon.