Rosewater milk pudding
Milk pudding flavoured with rosewater and topped with pistachios.
Active time20 min
Cooking10 min
Total2 h 30 minResting : 2 h
Add to my week
Loading your week…
Ingredients
- 800 ml whole milk
- 15 ml rosewater for culinary use
- 50 g cornflour
- 40 g pistachios
- 80 g sugar
Preparation
Mix the cornflour with 100 ml of cold milk. Heat the remaining milk and sugar in a saucepan, add the cornflour mixture, then cook over a low heat for 3 to 5 minutes, stirring until thickened.
800 ml whole milk50 g cornflour80 g sugar- saucepan
- whisk
Remove from the heat and add the rosewater. Divide between 4 dessert glasses, leave to cool slightly for 20 minutes, then refrigerate for at least 1 hour 40 minutes.
15 ml rosewater for culinary use- spoon
- dessert glasses
- refrigerator
Roughly chop the pistachios and add them before serving.
40 g pistachios- knife
- chopping board
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration