Silesian-Style Cream Pudding

Ingredients

In this adaptation of the Turkish Muhallebi to Silesian cuisine, we incorporate the traditional flavors and ingredients of Silesia. The original recipe is modified by using almond extract to enhance the aroma and adding a touch of Silesian culinary heritage. The result is a creamy pudding that reflects the unique flavors of Silesian cuisine. We alse have the original recipe for Muhallebi, so you can check it out.

• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 3.5g
• Carbohydrates (total, sugars): 36g, 26g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a medium saucepan, combine the milk, sugar, and cornstarch. Whisk until the cornstarch is fully dissolved.
2. 2.
   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
3. 3.
   Reduce the heat to low and continue cooking for an additional 2 minutes, stirring continuously.
4. 4.
   Remove the saucepan from the heat and stir in the vanilla extract and almond extract.
5. 5.
   Pour the pudding into individual serving bowls or a large serving dish.
6. 6.
   Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours until fully chilled and set.
7. 7.
   Serve the Silesian-Style Cream Pudding chilled, garnished with a sprinkle of ground cinnamon or crushed almonds if desired.

Treat your ingredients with care...

• Cornstarch — Make sure to dissolve the cornstarch completely in the milk before heating to avoid lumps in the pudding.

Tips & Tricks

• For a richer flavor, you can substitute half of the milk with heavy cream.
• If you prefer a thicker pudding, increase the amount of cornstarch by 1 tablespoon.
• To prevent a skin from forming on top of the pudding, place a piece of plastic wrap directly on the surface before refrigerating.
• Experiment with different extracts such as orange or rosewater for a unique twist on the traditional Silesian-Style Cream Pudding.
• Serve the pudding with a dollop of whipped cream or a sprinkle of grated chocolate for an extra touch of indulgence.

Serving advice

Serve the Silesian-Style Cream Pudding chilled in individual dessert bowls or a large serving dish. Garnish with a sprinkle of ground cinnamon or crushed almonds for added visual appeal.

Presentation advice

To elevate the presentation, you can layer the pudding with crushed cookies or fresh fruit in individual glass jars. Top with a dollop of whipped cream and a drizzle of chocolate sauce for an elegant touch.