المهلبية التركي

We place the milk, flour, starch, sugar, egg yolk, vanilla, and a small piece of butter in a bowl

Whisk the ingredients well until combined.

We transfer the mixture to a saucepan over low heat and stir until it thickens.

In a separate pan, we add 3 tablespoons of sugar and let it melt until it turns golden brown to make caramel.

We add half of the muhallabia mixture to the caramel and stir to combine.

We add the rest of the muhallabia and spread it evenly over the caramel layer.

We leave the mixture on very low heat for 5 minutes to settle.

We refrigerate the tray for 2 to 3 hours until fully set.

We cut the muhallabia into small rectangles and roll them.

We garnish as desired—with nuts, coconut, or extra caramel.