Milk Pudding with Rose Water Caramel and Figs
Milk Pudding with Rose Water Caramel and Figs is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
Pudding can be made 2 days ahead.
Keep chilled.
Bring sugar, corn syrup, and 1/4 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 1/4 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.
Whisk chilled pudding until smooth and creamy.
Divide among bowls; serve topped with warm caramel and figs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.