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Arabic Cream Pudding

Arabic Cream Pudding

Name: Arabic Cream Pudding
Total time: 30 min
Ingredients: 1 Puck® Cream; 1 milk; 1 cup sugar; 1 corn flour; 1 tbsp orange blossom water; pomegranate seeds for garnish; 1 cup ground pistachios

30 min.

Creamy milk pudding, decorated with pomegranate arils and crushed pistachio is a favorite with all generations.

Ingredients

4 portions

1 Puck® Cream

piece
1 milk

piece
1 cup sugar

cup
1 corn flour

piece
1 tbsp orange blossom water

tbsp
pomegranate seeds for garnish
1 cup ground pistachios

cup

Instructions

- Combine the cream, 3 cups of milk and sugar in a large saucepan over medium heat. Mix together the remaining milk and cornflour to make a smooth paste. Pour the cornflour mixture into the cream and milk and bring to the boil, stirring constantly, until smooth and thick. Remove from heat and stir in the orange blossom or rose water.
- Divide the pudding into small serving dishes and refrigerate for 3-4 hours, until set. Decorate with pomegranate and pistachio to serve.

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