Milk Pudding (Muhallebi)



4 cups milk (whole or 2%)
1 cup sugar
5 tablespoons cornstarch, diluted in 1/4 cup water
1 tablespoon orange blossom water
2 tablespoons Cointreau

walnuts (or any other kind of nuts), chopped
orange marmalade


Combine the milk and sugar in a heavy bottom pot and bring the mixture to a boil.
Stir in the cornstarch and water mixture. Reduce to medium heat.
Continue to cook until the mixture thickens (no more than 5 minutes).
Stir in the orange blossom water and Cointreau.
Ladle into small bowls, glasses, or ramekins. Cool the pudding and then refrigerate until cold.
Garnish with chopped walnuts and orange marmalade before serving. Pistachios and hazelnuts also work well with the orange flavor.

Yields approximately 8 servings.

Croquer à Pleines Dents
Copyright © 2008-2010 Kara Flew

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