Milk Pudding With Rose Water Caramel And Figs
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
58
Spice
54
Sweetness
53
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Cornstarch3 cups
Whole Milk (divided)1 cup
Heavy Cream3 tbsps
Honey1 cup
Sugar2 tbsps
Light Corn Syrup1 tsp
Rose WaterDirections:
1
Pudding: Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside
2
Heat cream, honey, sugar, salt, and remaining 2 cups milk in a medium saucepan over medium, whisking occasionally, until mixture just begins to boil, 8–10 minutes
3
Whisking constantly, gradually add reserved slurry and cook, still whisking, until pudding thickens and comes to a boil, about 1 minute
4
Scrape into a large bowl and cover with plastic wrap, pressing directly against surface
5
Chill until cold, at least 4 hours
6
Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside
7
Heat cream, honey, sugar, salt, and remaining 2 cups milk in a medium saucepan over medium, whisking occasionally, until mixture just begins to boil, 8–10 minutes
8
Whisking constantly, gradually add reserved slurry and cook, still whisking, until pudding thickens and comes to a boil, about 1 minute
9
Scrape into a large bowl and cover with plastic wrap, pressing directly against surface
10
Chill until cold, at least 4 hours
11
Do Ahead Pudding can be made 2 days ahead
12
Keep chilled
13
Pudding can be made 2 days ahead
14
Keep chilled
15
Caramel and assembly: Bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar
16
Cook, swirling pan occasionally (do not stir), until caramel turns golden amber
17
Remove from heat, add cinnamon stick, and stir in 1/4 cup water (be careful as caramel will bubble vigorously); stir to combine and loosen
18
Stir in rose water, then gently toss figs in caramel
19
Remove cinnamon stick
20
Whisk chilled pudding until smooth and creamy
21
Divide among bowls; serve topped with warm caramel and figs
22
Bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar
23
Cook, swirling pan occasionally (do not stir), until caramel turns golden amber
24
Remove from heat, add cinnamon stick, and stir in 1/4 cup water (be careful as caramel will bubble vigorously); stir to combine and loosen
25
Stir in rose water, then gently toss figs in caramel
26
Whisk chilled pudding until smooth and creamy
27
Divide among bowls; serve topped with warm caramel and figs
28
Remove cinnamon stick