Malabi Milk Pudding
A milk pudding thickened with cornstarch, chilled and served cold.
- Servings
- 4
- Prep
- 10 min
- Cook
- 10 min
- Total time
- 20 min*
- Difficulty
- Easy
- Cuisine
- Levantine
* Plus at least 3 hours chilling.
VegetarianMake aheadDessert
Ingredients
Allergen analysis incomplete — one or more ingredients could not be classified
- 1 l milk
- 60 g cornstarch
- 80 g sugar
Method
- Mix the cornstarch with about 100 ml of the cold milk into a smooth, lump-free slurry.
- Heat the rest of the milk with the sugar in a pan over medium heat until it is almost boiling.
- Pour in the cornstarch slurry in a thin stream, stirring constantly.
- Keep stirring for 2–3 minutes, until the mixture thickens and coats the back of the spoon.
- Divide between four glasses and let them lose their cooking heat for no more than about 30 minutes.
- Move them to the refrigerator and chill for at least 3 hours, until set.
Before you cook
- This is a dairy pudding. Let it lose its cooking heat for no more than about 30 minutes, then refrigerate — dairy should not sit at room temperature for more than 2 hours.