Milk Pudding with Rose Water Caramel and Figs
A luxurious milk pudding infused with honey and topped with a fragrant rose water caramel sauce and fresh black figs. This elegant dessert combines smooth, creamy pudding with warm, aromatic caramel and fresh fruit.
Ingredients
- •⅓ cup cornstarch
- •3 cups whole milk
- •1 cup heavy cream
- •3 tablespoons honey
- •3 tablespoons sugar
- •⅛ teaspoon kosher salt
- •1 cup sugar
- •2 tablespoons light corn syrup
- •1 piece cinnamon stick
- •½ teaspoon rose water
- •8 whole fresh black figs
- •quartered
Cooking Instructions
- 1.
Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside.
2 min
- 2.
Heat cream, honey, sugar, salt, and remaining 2 cups milk in a medium saucepan over medium, whisking occasionally, until mixture just begins to boil, 8-10 minutes. Whisking constantly, gradually add reserved slurry and cook, still whisking, until pudding thickens and comes to a boil, about 1 minute. Scrape into a large bowl and cover with plastic wrap, pressing directly against surface. Chill until cold, at least 4 hours.
240 min
- 3.
Pudding can be made 2 days ahead. Keep chilled.
- 4.
Bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally (do not stir), until caramel turns golden amber. Remove from heat, add cinnamon stick, and stir in 1/4 cup water (be careful as caramel will bubble vigorously); stir to combine and loosen. Stir in rose water, then gently toss figs in caramel. Remove cinnamon stick.
15 min
- 5.
Whisk chilled pudding until smooth and creamy. Divide among bowls; serve topped with warm caramel and figs.
5 min
