Cooking Instructions
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Step 1
Start by making the milk pudding. Add
Milk (360 mL)
to a saucepan set over medium heat.
Step 2
In a small bowl dissolve
Corn Starch (25 g)
into the remaining
Milk (120 mL)
.
Step 3
When the milk in the saucepan has come to a low simmer, slowly whisk in the cornstarch milk. Cook, whisking continuously for about 5 minutes until the mixture is thickened and coats the back of a spoon.
Step 4
Divide the milk pudding into 4 serving dishes. Allow the milk pudding to cool until they reach room temperature.
Step 5
Once the puddings have cooled down, move them to the refrigerator to chill for 6-8 hours, or overnight.
Step 6
Next, make the syrup. Add
Granulated Sugar (65 g)
and
Water (60 mL)
to a saucepan set over medium heat. Cook until sugar is fully dissolved and mixture comes to a slow simmer.
Step 7
Add in the
Currants (20 g)
and use the back of a spoon to crush the currants into the syrup. Cook for about 5-7 minutes, until the sugar syrup has thickened and you’ve achieved a nice vibrant color.
Step 8
Remove syrup from the heat and stir in the
Rose Water (5 mL)
. Pour syrup through a strainer into a glass cup and allow it to cool to room temperature.
Step 9
To serve, divide the rose and red currant syrup amongst the chilled milk pudding. Top each with some
Pistachios (15 g)
and a small bunch of
Currants (50 g)
.
