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Malabi Pudding
from the kitchen of Sharmagne Leland-St. John

⅓ cup sugar
½ teaspoon pure vanilla extract
4 cups whole milk
½ cup cornstarch
1 tablespoon rose water
Chopped pistachios for garnish
Blackberry or Raspberry syrup

Mix together one cup of milk with cornstarch, rose water and vanilla
in a medium bowl. Stir until cornstarch dissolves then set aside.

In a saucepan over medium heat, bring the remaining milk and sugar to
a simmer, stirring constantly. Lower the heat, pour in the dissolved
cornstarch mixture and cook 8-10 minutes, stirring constantly, until
the mixture begins to thicken.

Remove from the heat and distribute into ramekins. Cover with plastic
wrap and allow to cool to room temperature then refrigerate for at
least 4 hours or overnight.

Serve topped with the chopped pistachios and a trickle of syrup


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