Silky Malabi Rose Milk Cups |

Name: Silky Malabi Rose Milk Cups
Prep time: 3 h 10 min
Cook time: 12 min
Total time: 3 h 22 min
Ingredients: 4 cups whole milk, divided; 3/4 cup cornstarch; 1 cup heavy cream; 1/2 cup sugar; 1 tbsp rose water; Pistachios, slivered almonds, toasted desiccated coconut, dried cranberries, dried apricots or fruit, for topping

Description

Silky Malabi Rose Milk Cups are a cool, creamy dessert with just enough rose water to make them fragrant without tasting like perfume. They’re simple to make, need only a handful of ingredients, and are even better after a proper chill in the fridge.

Ingredients

Units Scale

4 cups whole milk, divided
3/4 cup cornstarch
1 cup heavy cream
1/2 cup sugar
1 tbsp rose water
Pistachios, slivered almonds, toasted desiccated coconut, dried cranberries, dried apricots or fruit, for topping

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Instructions

Pour 1 cup whole milk into a bowl and slowly whisk in 3/4 cup cornstarch. Keep whisking until the cornstarch has completely dissolved and there are no little lumps hiding at the bottom. Don’t use warm milk here, as the cornstarch can start thickening before you’re ready.
Add the remaining 3 cups whole milk, 1 cup heavy cream, and 1/2 cup sugar to a medium saucepan.
Heat over medium heat, stirring occasionally, until the mixture is steaming and just reaches a gentle simmer. You don’t need a hard boil.
Give the milk and cornstarch slurry another good stir, then slowly pour it into the hot milk mixture while whisking constantly.
Turn the heat to low and keep whisking for about 5 to 8 minutes, until the pudding becomes noticeably thick and smooth. It should coat the back of a spoon and leave a clear line when you run your finger through it.
Remove the saucepan from the heat and stir in 1 tbsp rose water. Taste carefully once it has cooled slightly. If your rose water is particularly strong, you may find that a little less would suit you better next time.
Pour the hot pudding into 8 small serving glasses or dishes.
Let them cool at room temperature until they’re no longer hot, then cover and refrigerate for at least 3 hours, or until thoroughly chilled and set.
Top each serving with pistachios, slivered almonds, toasted desiccated coconut, dried cranberries, dried apricots, or fresh fruit. Use a mix of something crunchy with something fruity, but use whatever you have in the cupboard.

Notes

Prepared, tried, and tested by Preshana