Middle Eastern Milk Pudding 2

Ingredients

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

Method

1. In a medium-sized saucepan, pour 1 liter of milk and place it over low heat. Stir occasionally to prevent the milk from forming a skin or scorching at the bottom. You want the milk to be warm but not boiling, which will help the sugar and starch dissolve smoothly in the next steps.
2. In a separate bowl, combine 100 g of sugar with 40 g of starch. Mix them thoroughly with a whisk or spoon to ensure the starch is evenly distributed, which will help prevent lumps when added to the milk.
3. Gradually add the sugar and starch mixture to the warmed milk, stirring constantly with a wooden spoon or whisk. Continue stirring until the mixture begins to thicken. You will notice the pudding starting to coat the back of the spoon, indicating that the starch is activating and the mixture is thickening.
4. Once the mixture has thickened, add 1 teaspoon of vanilla to the saucepan. Stir well to incorporate the vanilla evenly throughout the pudding, enhancing its flavor with a subtle aromatic note.
5. Continue cooking the pudding over low heat, stirring constantly, until it reaches a smooth, creamy consistency. The pudding should be thick enough to hold its shape when a spoon is drawn through it, leaving a visible trail.
6. Remove the saucepan from the heat and allow the pudding to cool slightly. Pour the pudding into individual serving dishes or a large bowl, depending on your preference for serving.
7. Let the pudding chill in the refrigerator until it is set, which will take a few hours. The pudding should be firm to the touch and hold its shape when scooped.
8. Before serving, you may choose to sprinkle the top with a light dusting of sugar or garnish with nuts for added texture and flavor. Serve the pudding cold, allowing its creamy texture and delicate sweetness to shine.