Milk Pudding with Caramel and Figs

By á-24269

Ingredients

• 1/3 cup cornstarch
• 3 cups whole milk, divided
• 1 cup heavy cream
• 3 tablespoons honey
• 3 tablespoons sugar
• Pinch of kosher salt
• Caramel And Assembly
• 1 cup sugar
• 2 tablespoons light corn syrup
• 1 3-inch cinnamon stick
• 1/2 teaspoon rose water
• 8 fresh black figs, quartered

Preparation

Step 1

Pudding

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.


Do Ahead: Pudding can be made 2 days ahead. Keep chilled.

Caramel And Assembly
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.

Whisk chilled pudding until smooth and creamy. Divide among bowls; serve topped with warm caramel and figs.