A silky Turkish milk pudding slowly thickened with cornstarch and rice flour, lightly scented with vanilla. Served chilled in small bowls.
Ingredients
Instructions
- 1
Pour the cold milk into a saucepan and whisk in the sugar, cornstarch and rice flour until no lumps remain.
- 2
Cook over medium heat, stirring constantly with a wooden spoon and scraping the bottom; it will thicken and start to bubble in 15-20 minutes.
- 3
Once it boils, lower the heat and keep stirring for 2-3 more minutes to cook out the raw starch taste.
- 4
Take off the heat, add the vanilla extract and whisk for 1-2 minutes until smooth and glossy.
- 5
Divide the hot pudding among 7 small bowls and let cool to room temperature.
- 6
Chill for at least 3 hours and serve cold.
Nutrition
Per serving
| Calories | 209 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 38 g |
| Fat | 5 g |
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