Algerian Mhalbi with Orange Blossom Water and Almonds (Perfumed Milk Flan)
Mhalbi is a creamy treat my grandmother used to make on summer evenings in Algeria. This milk flan perfumed with orange blossom water, lightly spiced with cinnamon and topped with toasted almonds, is a true trip back in time. Looking for a quick dessert that impresses? This mhalbi is ready in 20 minutes and best enjoyed cold. It's also a chance to discover a subtle difference: Algerian couscous is often served with a spicy broth and stewed meats, while Moroccan couscous tends to be sweeter. For this dessert, the spices remain subtle: just cinnamon and orange blossom water, typical of Algerian pastry.
Ingredients
- whole milk1 liter
- granulated sugar150 g
- cornstarch80 g
- orange blossom water2 tablespoons
- slivered almonds50 g
- ground cinnamon1 teaspoon
- butter (unsalted)30 g
Instructions
- 1
In a large bowl, dissolve the cornstarch with a little cold milk (about 200 ml) until smooth and lump-free.
- 2
In a saucepan, bring the remaining milk and sugar to a gentle boil, stirring. Add the cornstarch mixture in a stream, whisking vigorously.
- 3
Let thicken over low heat for 8-10 minutes, stirring constantly, until the cream coats the spoon. Remove from heat and stir in orange blossom water and butter.
- 4
Pour into small glasses or a shallow dish. Let cool to room temperature, then refrigerate for at least 4 hours (ideally overnight).
- 5
Just before serving, toast the slivered almonds in a dry pan until golden. Sprinkle the mhalbi with toasted almonds and a pinch of cinnamon.
- 6
Serve well chilled, alone or with Medjool dates for an authentic Algerian dessert.
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