Mahalabiya – Egyptian Milk Custard


2  cups of heavy cream

1/4 cup cornstarch

1/4 cup sugar ( to taste)

3 tablespoons rosewater (to taste) or vanilla flavoring

Method of Preparation:

Bring milk to the boil with sugar and rose water in a saucepan, reduce heat to ensure that milk doesn’t overflow.

Dissolve the cornstarch in separate bowl with a few tablespoons of hot milk until smooth.

Add to saucepan and whisk well. Cook on medium heat for a few minutes until thickened. Remember it will thicken once it cools, so once it ooks like a thin custard it should be ready. Adjust sugar to taste during cooking time.

Garnish with crushed nuts of your choice. Enjoy warm or chilled!

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