Ingredients

• 1000 ml whole milk
• 150 g granulated sugar
• 60 g cornstarch
• 30 g rice flour
• 1 tsp vanilla extract
• 2 tbsp butter
• 30 g pistachios
• 1 pinch cinnamon powder

Instructions

1. Mix dry ingredients

   Combine cornstarch and rice flour in a small bowl, whisking until completely smooth with no lumps. Take 200ml of cold milk and gradually whisk it into the starch mixture until you have a smooth, lump-free slurry. Set aside and do not let it sit too long or the starch will settle.

2. Heat remaining milk

   Pour the remaining 800ml milk into a heavy-bottomed saucepan and add 100g sugar. Heat over medium heat for 8-10 minutes, stirring occasionally, until the milk is steaming and sugar dissolves completely. Do not let it boil vigorously or the milk will curdle.

3. Add starch mixture

   Reduce heat to low and slowly pour the starch slurry into the hot milk while whisking constantly. Continue whisking vigorously for 12-15 minutes until the mixture thickens to a pudding consistency that coats the back of a spoon. Do not stop stirring or lumps will form.

4. Create caramel base

   Sprinkle the remaining 50g sugar evenly in the bottom of your serving pan or individual ramekins. Heat over medium-high heat for 4-6 minutes without stirring until the sugar melts and turns golden amber. Do not let it burn black or it will taste bitter.

5. Combine and finish

   Remove the pudding from heat and stir in vanilla extract and butter until smooth. Immediately pour the hot pudding over the caramelized sugar, spreading gently with a spoon. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours until completely set. Do not disturb while cooling or the layers will mix.

6. Garnish and serve

   Just before serving, finely chop pistachios and sprinkle over the top along with a light dusting of cinnamon. Serve chilled in portions, making sure each serving includes both the creamy top and caramelized bottom. Do not garnish too early or the nuts will lose their crunch.

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