Ingredients (serves 4)
- 50 g caster sugar
- 500 ml (50 cl) whole milk
- 35 g cornflour (cornstarch)
- 1 tsp orange blossom water
- 1 tbsp finely chopped pistachios
- Ground cinnamon (to decorate)
Instructions
- Pour 100 ml of the milk into a small bowl and gently whisk in the cornflour until completely smooth. Set aside.
- In a saucepan, heat the remaining milk over medium heat and stir in the sugar. Bring to the boil, stirring until the sugar is fully dissolved.
- Reduce the heat, add the cornflour mixture and bring back to a gentle boil, stirring constantly. The mixture should thicken into a smooth, creamy custard. Remove from heat.
- Stir in the orange blossom water.
- Pour into individual serving dishes. Decorate with a dusting of cinnamon and the finely chopped pistachios.
- Refrigerate for at least 2 hours before serving.
الطيبة! (Shahyya tayyiba — Bon appétit in Arabic!) 🌸🇱🇧
Tip: This delicate Lebanese milk pudding is also wonderful with a drizzle of rose syrup or a few dried rose petals for a beautiful presentation.