Lebanese Milk Pudding 2

Ingredients

• 1 Lmilk
• 100 gsugar
• 40 gstarch
• 1 tspvanilla

Method

1. In a medium saucepan, combine 1 liter of milk and 100 grams of sugar. Place the saucepan over medium heat and stir gently with a wooden spoon until the sugar completely dissolves. The milk should be warm but not boiling, which ensures the sugar is fully integrated without scorching the milk.
2. In a small bowl, mix 40 grams of starch with a small amount of the warm milk mixture, stirring until smooth to create a slurry. This step prevents lumps from forming when you add the starch to the larger milk mixture.
3. Slowly pour the starch slurry back into the saucepan with the warm milk, stirring constantly. Continue to cook over medium heat, stirring continuously until the mixture begins to thicken. You will know it's ready when it coats the back of the spoon and leaves a trail when you run your finger through it.
4. Once thickened, remove the saucepan from the heat and stir in 1 teaspoon of vanilla. The vanilla should be added off the heat to preserve its delicate flavor. Stir well to ensure the vanilla is evenly distributed throughout the pudding.
5. Pour the pudding into individual serving dishes or a large serving bowl. Allow it to cool at room temperature for about 10 minutes, which will help it set slightly before chilling.
6. Transfer the pudding to the refrigerator and chill for at least 2 hours, or until it is fully set and firm to the touch. The pudding should have a smooth, creamy texture without any liquid separation.
7. Before serving, you may garnish with a sprinkle of nuts or a drizzle of syrup if desired. Serve the pudding cold, allowing the flavors to meld and the texture to be at its creamiest.