Orange Blossom Milk Pudding

📝 Ingredients

• 750 ml semi-skimmed milk
• 50 g cornflour
• 60 g caster sugar
• 1 pinch of salt
• 2 tbsp orange blossom water
• 30 g flaked almonds
• 1 pinch of ground cinnamon

🍴 Utensils

• Saucepan
• Bowl
• Whisk
• Spatula
• 4 ramekins
• Frying pan

📖 Steps

1. In a bowl, whisk the cornflour into 150 ml cold milk (taken from the 750 ml) until no lumps remain. Cornflour must always be mixed with cold liquid, otherwise it forms clumps.
2. Pour the rest of the milk into a saucepan with the sugar and salt. Heat over medium heat, stirring, until it simmers and small bubbles appear around the edges, without letting it come to a rolling boil.
3. Whisk the cornflour mixture again, as it will have settled at the bottom of the bowl, then pour it in a thin stream into the hot milk, whisking constantly to prevent lumps.
4. Keep cooking for 5 to 7 minutes over medium-low heat, whisking and scraping the bottom well with the spatula, until the pudding thickens and coats the spoon. Cook for 1 more minute once it starts to bubble to get rid of the starchy taste.
5. Off the heat, add the orange blossom water: added at the end, it keeps all its fragrance. Taste and add a few more drops if you like, but don't overdo it, as it quickly turns bitter.
6. Immediately divide the pudding between the ramekins, cover with cling film touching the surface to stop a skin forming, leave to cool for 20 minutes, then refrigerate for at least 2 hours until fully set.
7. Toast the flaked almonds in a dry frying pan over medium-low heat for 3 to 4 minutes, stirring and keeping a close eye on them, until light golden and fragrant. Tip them straight onto a cold plate.
8. When ready to serve, sprinkle each pudding with toasted almonds and a pinch of cinnamon. Don't add them in advance: they would go soft on contact with the pudding.