Rose Milk Pudding

This Rose Milk Pudding is a delicate, creamy dessert infused with floral notes of rose and orange blossom, finished with a sweet rose syrup glaze and crunchy caramelized pistachios. It’s an elegant treat that balances richness with fragrance and texture.

Print Recipe

Prep Time 20

Chilling Time 2

Total Time 2 20

Servings 6

Ingredients

For the pudding:

3 ¼ cups whole milk
¾ cup heavy cream
½ cup + 2 tbsp sugar
½ cup cornstarch
2 tsp orange blossom water
1 tsp rose water

For the rose syrup topping:

2 tbsp rose syrup concentrate
⅓ cup water
2 tsp cornstarch

For the pistachio topping:

2 tsp unsalted butter
1 cup pistachios finely chopped
1 tbsp sugar
½ tsp orange blossom water

Instructions

In a saucepan, whisk together milk, cream, sugar, and cornstarch until smooth.
Place over medium-high heat, whisking constantly until thick and bubbling.
Remove from heat and stir in rose and orange blossom water.
Pour into serving cups and refrigerate for 20 minutes.
In another small saucepan, whisk together rose syrup concentrate, water, and cornstarch.
Cook over medium-high heat until thickened and bubbling.
Spoon a thin layer of syrup over chilled puddings and refrigerate for 2 hours.
In a skillet, melt butter over medium heat. Add pistachios and toast until fragrant.
Stir in sugar until lightly caramelized, then remove from heat and add orange blossom water.
Cool completely, then sprinkle over puddings before serving.

Notes

Balance floral notes: Adjust rose and orange blossom water to taste; start small and add more if desired.
Make ahead: The pudding can be chilled overnight for easy entertaining.
Nut-free option: Skip pistachios and add shredded coconut or dried rose petals for garnish.