Middle Eastern Milk Pudding

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. Stir gently with a wooden spoon to dissolve the sugar completely. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling, stirring occasionally to prevent the milk from scorching.
2. In a small bowl, mix 40 grams of starch with a few tablespoons of the warm milk mixture to create a smooth slurry. This step ensures the starch will incorporate without clumping. Gradually pour the slurry back into the saucepan, stirring continuously to blend it evenly with the milk.
3. Continue to cook the mixture over medium heat, stirring constantly. As the mixture heats, it will begin to thicken. Look for a smooth, creamy texture that coats the back of your spoon; this indicates the starch is fully cooked.
4. Once the pudding has thickened, remove the saucepan from the heat. Stir in 1 teaspoon of vanilla, mixing thoroughly to distribute the flavor evenly throughout the pudding.
5. Pour the pudding into individual serving dishes or a large serving bowl. Allow it to cool to room temperature, then transfer to the refrigerator to chill. The pudding is ready when it is firm to the touch and holds its shape when a spoon is inserted.
6. Before serving, you may garnish the pudding with a sprinkle of cinnamon or a handful of chopped nuts for added texture and flavor. Serve chilled, allowing the pudding's creamy texture and subtle sweetness to shine.