Lebanese Milk Pudding
I am enamored by the idea of conscious cooking; to be completely present in the act of preparing a meal. Bringing awareness to the unique detail of each cooking experience. The creaminess of milk thickening against your whisk. The feeling of steam rising against your skin. The scents of cinnamon and rose dancing through the air. The sound of nuts breaking under a cold steel knife. The sheer beauty of a rose petal as it falls against the backdrop of a rich and creamy pudding; how vibrant it looks by the green pistachio kernel. Cooking is an act of love, one we do for the people we love, but also one we do for ourselves. On a rainy February day, this Lebanese Milk Pudding is an act of meditation.
Organic Ingredients, serves 4 - 6 depending on size of ramekins/cups
4 Cups Whole A2 Milk
1/2 Cup Corn Flour
1/2 Cup Brown Sugar
1 Tsp. Vanilla Extract
1 Tsp. Rosewater
1/4 Tsp. Nutmeg (optional)
1/4 Tsp. Cinnamon (optional)
1 Tbsp. Pistachio Kernels, unsalted, crushed
1 Tbsp. Dried Rose Petals
Notes:
My kids like theirs with no toppings; just straight up pudding.
If you like, you can omit the Nutmeg and Cinnamon and top with grated chocolate.
Method
Pour all ingredients into a saucepan except for Pistachios and Rose Petals. Mix well using a whisk. Simmer between low and medium heat stirring consistently with a whisk for 10-15 minutes until the Milk Pudding thickens to a heavy cream like consistency. I like to start on low heat for the first 5 minutes of so, then raise to medium. Once it starts bubbling keep it at that sweet spot for a couple of minutes while stirring constantly. Remove from heat and pour into glass ramekins or cups, and leave to cool at room temperature for 30 minutes. Garnish with Pistachios and Rose Petals. Refrigerate for 3 hours while it sets. Enjoy
