Description
A delicious creamy milk pudding infused with floral notes.
Ingredients
Scale
- 4 cups whole milk (pasteurized, but not ultra-pasteurized/UHT)
- 2 tablespoons white vinegar (or lemon juice)
- ¼ cup fine semolina
- 2 tablespoons cornstarch
- 1 tablespoon granulated sugar (optional)
- 3 cups milk (whole or 2%)
- 1 teaspoon orange blossom water (optional)
- 1 teaspoon rose water (optional)
Instructions
- Add the milk to a large pot over medium-high heat.
- Keep stirring the milk to prevent scorching. Allow it to reach 195°F/90°C; it’s important that it does not boil.
- Add the vinegar, give it a stir, and turn off the heat. Now leave the mixture to rest and separate into curds and whey for 5 minutes WITHOUT stirring.
- Strain the milk curds with a fine mesh sieve, and allow to cool completely.
- In a large pot over medium heat, combine the semolina with cornstarch, sugar, and milk. Whisk to combine until no lumps remain.
- Bring the mixture to a boil as you keep stirring the mixture, then cook for 3 more minutes or until the mixture has thickened.
- Remove from heat, and mix in orange blossom and rose waters if desired.
- Add the milk curds to the cream mixture, and combine.
- Transfer to a glass dish or bowl, and cover with plastic wrap directly on the cream to avoid forming a skin.
- Allow to cool completely, then chill in the fridge for at least 2 hours before using. Whisk before using.
Notes
- Ensure to use a candy thermometer for precise temperature measurement.
- Letting the mixture rest helps form the curds effectively.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg