Egypt and other Middle Eastern nations love mahalabia as a dessert. Milk and heavy cream are both used in this luxurious rendition.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups milk
- 1 cup heavy cream
- 3 tablespoons white sugar
- 2 teaspoons vanilla sugar
- 4 teaspoons cornstarch, or more as needed
- ¼ teaspoon ground cinnamon, or to taste (Optional)
Instructions
- Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
- Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 73 mg |
| Sugars | 15 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I’d give this 5 stars had the amount of cornstarch not been off so far. I used 4 Tablespoons in order to thicken this enough to set. (not a typo….Tablespoons is correct)