Lebanese Cinnamon Milk Pudding with Pistachios

Ingredients

• 3 Cup Whole milk - 3 cups (710 ml), About 710 ml.
• 0.25 Cup Cornstarch - 1/4 cup (32 g), About 32 g.
• 0.33 Cup Granulated sugar - 1/3 cup (67 g), About 67 g.
• 1.25 Teaspoon Ground cinnamon, divided - 1 1/4 teaspoons (3 g), Divided; 1 teaspoon is used in the pudding and 1/4 teaspoon is reserved for topping. About 3 g total.
• 0.13 Teaspoon Fine salt - 1/8 teaspoon (0.75 g), About 0.75 g.
• 1 Teaspoon Vanilla extract - 1 teaspoon (5 ml), About 5 ml.
• 0.33 Cup Unsalted shelled pistachios - 1/3 cup (40 g), About 40 g; chopped before topping.

Instructions

1. Prep topping and cups

   1. *Chop the pistachios* into small pieces, set out *4 serving cups*, and reserve *1/4 teaspoon cinnamon* for topping.

2. Combine dry ingredients

   2. In a medium saucepan off the heat, *whisk together the cornstarch*, sugar, salt, and *1 teaspoon cinnamon* until evenly combined.

3. Add milk

   3. Slowly whisk in *1 cup of the milk* until the mixture is smooth, then whisk in *the remaining milk* until no dry cornstarch remains.

4. Cook until thickened

   4. Place the saucepan over medium heat and cook for *7 to 9 minutes*, whisking constantly, until the pudding is *thick, glossy, and gently bubbling*.

5. Finish with vanilla

   5. Remove the pan from the heat and *whisk in the vanilla extract* for about *30 seconds* to smooth the pudding.

6. Portion and chill

   6. Pour the pudding into the serving cups, let it cool for *10 minutes*, then cover and chill until *cold and set*, about *2 hours*.

7. Garnish and serve

   7. Sprinkle each pudding with *chopped pistachios* and the reserved *ground cinnamon*, then serve chilled.