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用料
| - pudding | |
| cornstarch | ⅓ cup |
| whole milk, divided | 3 cups |
| heavy cream | 1 cup |
| honey | 2 tbsp |
| sugar | 2 tbsp |
| kosher salt | |
| - Caramel and Assembly | |
| sugar | 1 cup |
| light corn syrup | 1 cup |
| cinnamon stick | 3-inch cinnamon stick |
| rose water | ½ teaspoon |
| light corn syrup | 2 tbsp |
| fresh figs |
Milk Pudding with Rose Water Caramel and Figs的做法
Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside.
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.Bring sugar, corn syrup, and ¼ 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 ¼ 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.