Milk Puddings With Pistachio Praline - cooking recipe

Ingredients

1 1/2 cups milk
2 tbsp sugar
1 tbsp orange blossom or rose water
2 tbsp cornstarch
2 tbsp pomegranate seeds
None None FOR THE PISTACHIO PRALINE
1/4 cup plus 1 tbsp pistachio nuts, chopped
1/2 cup sugar

Preparation

Place 1 1/4 cups of the milk, sugar and fragrant water in a medium saucepan on medium heat. Stir until simmering. Mix remaining 1/4 cup milk and cornstarch in a small bowl until smooth. Add to the pan. Cook, stirring, until mixture boils and thickens. Reduce heat to low and simmer 3 mins.
Pour mixture evenly among four 1/2-cup heatproof glasses. Cool slightly. Refrigerate 1 hour, until just set.
For the praline, spread 1/4 cup of the nuts on a foil-lined baking pan. Place sugar and 1/3 cup water in a small saucepan on medium heat. Cook, stirring, until sugar dissolves. Boil, without stirring, 8-10 mins, until golden. Pour over nuts, tilting pan to spread evenly. Set aside to cool and harden. Break into small pieces.
Top puddings with praline, pomegranate seeds and remaining 1 tbsp nuts.