Malabi

Ingredients

• Malabi
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons water
• 1 1/2 teaspoons rose water
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• Orange Brandy Sauce
• 1 cup orange marmalade
• 1/2 cup water
• 1 tablespoon brandy
• Peanuts or pistachios
• Sweetened coconut flakes

Directions

1. For the malabi, add the milk, cream, and sugar to a large pot and warm it over medium heat. While that mixture is heading toward a boil, stir the cornstarch into the water until dissolved. When the milk mixture boils, whisk in the cornstarch mixture and rose water quickly, then take the pot off the heat right away.
2. Divide the malabi among 4 individual serving cups or ramekins, then chill it in the refrigerator for at least 6 hours.
3. For the sauce, stir the marmalade and water together in a small saucepan. Let it come to a boil, then turn the heat down so it simmers and cooks down to a little more than half, 20 to 25 minutes. Stir often so the bottom does not scorch and the sauce does not bubble over. If the foam starts climbing too high, take the pan off the heat briefly, stir it, and return it to the burner.
4. Once the sauce is thick and syrupy, mix in the brandy and let it cook for another 5 minutes. Take the sauce off the heat and chill it in the refrigerator until you need it. Warm it over low heat when you are ready, and it will loosen back up.
5. Serve the malabi in the cups with plenty of orange marmalade sauce over the top, plus a handful of chopped peanuts or pistachios and coconut flakes if you want them.