Baked muhallebi adds one more layer to the ordinary kind: the top caramelises in the oven and sets up a contrast with the softness beneath. The pudding has to be cooked thicker than usual, or it spreads in the oven.
Ingredients
For the muhallebi
For the top
Method
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Slake the starch
Slake the cornflour and flour in a cup of cold milk.
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Cook
Boil the remaining milk with the sugar, whisk in the slaked mixture and thicken for 12 minutes.
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Add the eggs
Take off the heat, whisk in two egg yolks quickly and add the butter and vanilla.
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Into the dish
Pour into a buttered dish and level with a spatula.
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Glaze the top
Whisk an egg yolk with milk and brush it over the surface.
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Bake
Bake at 200 degrees for 25 minutes, until the top is golden.
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Chill
Bring to room temperature and chill for 3 hours. Scatter with coconut and slice.
Tips
- Cook the pudding thicker than usual; a pourable one spreads in the oven and cannot be sliced.
- Thin the egg you brush on the surface with milk, as neat egg burns quickly.
- Do not slice it hot, it needs to cool completely.
Nutrition
Values are per serving and approximate.