David's Recipe for Rosewater Pudding
Salome goes to the rodeo. Very easy.
- 1 cup sugar
- 1/2 cup cornstarch
- Pinch of salt
- 1 quart 1% milk
- 1 cup rosewater
- Mix the dry ingredients.
- Gradually add the milk, a little at a time, stirring well after each addition. After a while, you will get a paste which will gradually become a liquid.
- Using a heat diffuser, heat over a medium-high flame while stirring constantly. Do this until the mixture suddenly thickens and just starts to turn a light beige color. This stage could take as long as 15 minutes.
- Since a layer at the bottom of the pan has probably caramelized too much, transfer gently to another pan.
- Reduce to a very low heat and keep stirring constantly for another 5 minutes.
- Allow to stand at room temperature for 15 minutes, stirring occasionally, and then add the rosewater a little at a time, stirring it in well after each addition.
- Refrigerate uncovered in the original pot, a large serving bowl, or individual bowls. Before you decide, remember that the pudding will develop a skin, which will be prettier if the pudding is served in individual bowls. In the original pot, it will take about 3 hours to cool.