Description

Ingredients

• 🥛 750 ml whole milk (3 cups / 25 fl oz) dairy Original: 🥛 750 ml whole milk (3 cups / 25 fl oz)
• 🍬 80 g sugar (⅓ cup + 1 tbsp / 2.8 oz) Original: 🍬 80 g sugar (⅓ cup + 1 tbsp / 2.8 oz)
• 🌽 50 g cornstarch (⅓ cup / 1.8 oz) Original: 🌽 50 g cornstarch (⅓ cup / 1.8 oz)
• 🥛 60 ml cold milk for slurry (¼ cup / 2 fl oz) dairy Original: 🥛 60 ml cold milk for slurry (¼ cup / 2 fl oz)
• 🌸 10 ml orange blossom water (2 tsp / 0.34 fl oz) Original: 🌸 10 ml orange blossom water (2 tsp / 0.34 fl oz)
• 🧂 1 g fine sea salt (⅛ tsp / 0.04 oz) Original: 🧂 1 g fine sea salt (⅛ tsp / 0.04 oz)
• 🥜 40 g chopped almonds or pistachios (⅓ cup / 1.4 oz) Original: 🥜 40 g chopped almonds or pistachios (⅓ cup / 1.4 oz)
• 🍯 15 ml honey, optional drizzle (1 tbsp / 0.5 fl oz) Original: 🍯 15 ml honey, optional drizzle (1 tbsp / 0.5 fl oz)

Preparation

• Make a slurry In a small bowl whisk cornstarch with 60 ml cold milk until perfectly smooth and lump free.
• Heat the milk In a medium saucepan combine 750 ml milk, sugar and salt. Warm over medium heat, stirring, until hot but not boiling.
• Thicken Lower heat to medium low. Slowly pour in the slurry while whisking constantly. Keep whisking 3–4 minutes until the pudding thickens to a silky custard texture.
• Finish the flavor Remove from heat. Whisk in orange blossom water for 10 seconds.
• Portion Pour into 4–6 small cups or glasses. Tap gently to level the top.
• Chill Refrigerate for 2 hours until fully set and cold.
• Top and serve Top with chopped nuts and an optional drizzle of honey. Serve cold.

Total Time

Nutritional Value

Advice

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