Tunisian-Style Milk Pudding with Figs
A creamy, floral milk pudding with figs, perfect for summer evenings, family gatherings, or Ramadan desserts.
Ingredients
For the pudding
- 4 cups whole milk (or unsweetened almond/coconut milk for vegan) Use full-fat for creaminess.
- 1/2 cup granulated sugar Adjust to taste.
- 1/3 cup fine semolina Optional — adds body and light grainy texture.
- 3 tablespoons cornstarch Or 2 tbsp cornstarch + 1 tbsp rice flour.
- 1 pinch salt
- 1 piece zest of orange Use fresh for best flavor.
- 1 teaspoon orange blossom water Add more sparingly — it’s potent.
- 1 teaspoon alcohol-free vanilla extract
- 8–10 pieces fresh or rehydrated dried figs Slice and reserve some for topping.
- 2 tablespoons butter or coconut oil Optional, for shine.
For garnish
- to taste as needed toasted sliced almonds or pistachios For garnish.
- to taste as needed honey or date syrup Optional drizzle.
Instructions
Preparation
- Combine the milk, sugar, orange zest, and a pinch of salt in a medium saucepan. Warm over medium heat until steaming but not boiling, stirring occasionally.
- In a separate bowl, whisk the cornstarch (and semolina, if using) with 1/2 cup of cold milk until smooth and lump-free.
- Slowly pour the slurry into the warm milk while whisking continuously. Return the pan to medium-low heat.
- Keep stirring and bring the mixture to a gentle simmer. Once it starts to thicken, simmer for 1–2 minutes while whisking.
- Remove from heat and stir in the orange blossom water, vanilla, and butter (or coconut oil).
Chilling
- Fold in chopped figs if you want them incorporated, or reserve them for topping after chilling.
- Pour the pudding into a shallow dish or individual ramekins. Press plastic wrap directly on the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours, until fully set.
Serving
- Before serving, top with sliced figs, a drizzle of honey or date syrup, and toasted nuts.
Notes
Refrigerate for up to 3-4 days. For freezing, expect some texture change; consume within one month. Best served chilled.