Orange Blossom Custard / Moroccan Mulhalbia Recipe

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Orange Blossom Custard / Moroccan Mulhalbia

From Dorothy McNett's recipes at In Morocco this type of dessert is generally served in a flat shallow bowl and placed in the middle of the table. In communal style, everyone dips into it with a spoon. But of course you can serve it in individual bowls or parfait glasses!

2 cups milk
1/2 cup sugar
6 tablespoons rice flour
1/2 cup milk
2 tablespoons orange blossom water

1/4 cup finely ground raw almonds
1/4 cup honey
1/2 teaspoon ground cinnamon

In glass or ceramic batter bowl combine 2 cups milk and sugar. Heat in microwave 3-4 minutes, do not let it boil. Stir to dissolve the sugar. In another bowl, whisk the rice flour and the milk until smooth. Drizzle and whisk the hot milk mixture into the batter along with the orange blossom water. Cook 2 minutes, whisk well and cook another 1 minute, whisk. Repeat perhaps 1 minute more, until mixture thickens enough to coat the back of a spoon, and is nice and smooth. Whisk, whisk! Pour into a large, shallow bowl and cool to room temperature. In a bowl combine the ground almonds, honey and cinnamon. Sprinkle over the custard and serve at room temperature.

Recipe created 2014-10-06.

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