1688. Milk Pudding with Pomegranate Jelly

Looking much fancier than it really is, this elegant fruity milk pudding is easy and cheap to put together. Milk is enriched with the addition of cream, delicately flavored, and thickened into a pudding. The fruit layer is similarly thickened and poured on top of the set milk pudding. Truth be told, you can use any flavor of juice of this using the same technique and principle.

Ingredients:

3 cups milk

1 cup whipping cream

4 Tbsp cornflour

4 Tbsp sugar

1 tsp orange blossom water, optional

1 tsp rose water, optional

For the juice layer:

2 cups pomegranate juice

1 Tbsp cornflour

2 Tbsp sugar

Method:

To make the milk pudding, in a pot off-heat, combine the milk, whipping cream, cornflour, and sugar. Whisk until all the cornflour dissolves. Put the pot on medium heat and continue whisking until the pudding thickens enough to coat the back of a spoon. Remove from heat and stir in the orange blossom and rose water, if using. Pour into six glasses, only ¾ of the way full. Refrigerate at least 2 hours.

When the milk pudding is chilled, make the pomegranate jelly: combine the juice, cornflour, and sugar off heat and whisk until the cornflour is completely dissolved. Put the pot on medium heat and continue whisking until the pudding thickens enough to coat the back of a spoon. Pour over the milk pudding. Refrigerate at least 2 hours. Serve chilled.

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