DISH RESEARCH · Dessert
milk pudding
Chef Tariq’s milk pudding boils evaporated milk and whole milk with cornstarch, thickens the mixture with sugar and rose water, chills eight individual servings and plates them with chopped pistachios.
About milk pudding
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chef Tariq’s milk pudding combines whole milk and evaporated milk with sugar and rose water. He presents this creamy, fragrant version as a Middle Eastern dessert and finishes the individual servings with chopped pistachios.
Evaporated milk, whole milk and corn flour are mixed over medium heat until they reach boiling point. Tariq clarifies that the corn flour used here is cornstarch.
Sugar and rose water are added, and the mixture is stirred constantly until it thickens. The cooked pudding is poured into eight ramekins.
The filled ramekins are refrigerated for at least two hours, until the pudding is firm. This gives the milk-and-starch mixture time to set before plating.
The chilled puddings are turned onto plates and garnished with chopped pistachios. Rose water seasons the smooth milk pudding beneath the nut finish.
Ingredients in milk pudding
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Countries
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Cuisines & regions
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Associations in the cited sources
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- Cooking traditions
- Middle Eastern