Description

Ingredients

• 🥛 Whole milk: 900 ml (3¾ cups / 30 fl oz) dairy Original: 🥛 Whole milk: 900 ml (3¾ cups / 30 fl oz)
• 🥛 Heavy cream (or more milk): 100 ml (⅖ cup / 3.4 fl oz) dairy Original: 🥛 Heavy cream (or more milk): 100 ml (⅖ cup / 3.4 fl oz)
• 🌽 Cornstarch: 45 g (6 tbsp / 1.6 oz) Original: 🌽 Cornstarch: 45 g (6 tbsp / 1.6 oz)
• 🍚 Fine sugar: 90 g (⅓ cup + 2 tbsp / 3.2 oz) Original: 🍚 Fine sugar: 90 g (⅓ cup + 2 tbsp / 3.2 oz)
• 🧂 Fine salt: 1 g (¼ tsp / 0.04 oz) Original: 🧂 Fine salt: 1 g (¼ tsp / 0.04 oz)
• 🍊 Orange blossom water: 10 ml (2 tsp / 0.34 fl oz) Original: 🍊 Orange blossom water: 10 ml (2 tsp / 0.34 fl oz)
• 🌼 Vanilla extract (optional): 5 ml (1 tsp / 0.17 fl oz) Original: 🌼 Vanilla extract (optional): 5 ml (1 tsp / 0.17 fl oz)
• Topping
• 🥜 Unsalted pistachios, roughly chopped: 50 g (½ cup / 1.8 oz) Original: 🥜 Unsalted pistachios, roughly chopped: 50 g (½ cup / 1.8 oz)
• 🍯 Honey or simple syrup (optional drizzle): 15 ml (1 tbsp / 0.5 fl oz) Original: 🍯 Honey or simple syrup (optional drizzle): 15 ml (1 tbsp / 0.5 fl oz)
• 🍊 Extra orange zest, very fine (optional): 2 g (1 tsp / 0.07 oz) Original: 🍊 Extra orange zest, very fine (optional): 2 g (1 tsp / 0.07 oz)

Preparation

• Prep the molds Chill 4–6 small glasses or ramekins in the fridge for 15 min so the hot pudding begins to set as soon as it is poured.
• Whisk the base In a medium saucepan off the heat, whisk together cornstarch, sugar, and salt. Slowly drizzle in about 200 ml (¾ cup) of the milk, whisking until you have a completely smooth slurry with no dry pockets. Whisk in the remaining milk and cream.
• Cook to thicken Place the pan over medium heat and cook, whisking constantly, until steam rises and the mixture thickens to a slow-bubbling pudding—about 8–10 min once warm. Lower heat to medium-low if it tries to boil rapidly; keep whisking along the bottom and sides so nothing sticks.
• Flavor & smooth When thick and glossy (it should coat the back of a spoon), remove from heat. Whisk in orange blossom water and vanilla. Taste and adjust sweetness or floral strength with a little more sugar or orange blossom if needed. For extra-smooth texture, pass through a fine sieve into a jug.
• Portion & chill Pour the hot mahalabia into the chilled glasses, leaving a little space on top for nuts. Let cool at room temperature 15–20 min, then cover each glass lightly and refrigerate until fully set and cold, at least 2 h.
• Finish & serve Just before serving, top each pudding with chopped pistachios, a tiny pinch of orange zest, and a light drizzle of honey or syrup if you like. Serve well chilled.

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