Milk Chocolate Pudding
August 17, 2016
Cardamom Milk Pudding
August 18, 2016

Milk Pudding with Rose Water Caramel and Figs

Picture by epicurious

This delicate dessert makes for a sweet, perfect ending to a dinner party!


  • 1/3 cup cornstarch
  • 3 cups whole milk, divided
  • 1 cup heavy cream
  • 3 tablespoons honey
  • 3 tablespoons sugar
  • Pinch of salt

Caramel and assembly:

  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 1 3″ cinnamon stick
  • 1/2 teaspoon rose water
  • 8 fresh black figs, quartered


  1. Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside.
  2. 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.

Caramel and assembly:

  1. 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.
  2. Whisk chilled pudding until smooth and creamy. Divide among bowls; serve topped with warm caramel and figs.