المهلبية التركية

We place the milk, flour, cornstarch, egg yolk, vanilla, and salt in a saucepan and whisk everything together while still cold.

We turn on the heat and keep stirring until the mixture thickens.

We add the sugar and butter, stirring until completely melted and the texture becomes smooth.

In a non-stick pan, we sprinkle a layer of powdered sugar and leave it on the heat until it caramelizes and turns golden.

We pour a small amount of the pudding (muhallebi) mixture over the caramelized sugar and stir gently to combine.

We then pour the remaining pudding mixture slowly on top of the first layer and let it cook on low heat for 5 to 7 minutes without stirring.

We remove it from the heat and allow it to cool at room temperature for 20 minutes, then place it in the refrigerator to chill completely.

Once set, we invert it and cut it into squares or rectangles.

We garnish with pistachios and serve chilled.