Toffee Mahalabia
METHOD
- 1. In a large saucepan, stir 750 ml milk with sugar and raisins. Set over medium-high heat, stir and bring to a simmer
- 2. Place remaining milk in a medium bowl. Whisk in cornstarch until dissolved. Once milk reaches a simmer, whisking continuously, add cornstarch mixture
- 3. Bring to a full rolling boil; stir continuously until mixture thickens, 1 to 2 min. Remove from heat; stir in 5 g vanilla
- 4. Pour into individual serving dishes. Refrigerate for at least 4 hours or until set
- 5. Sprinkle with Halawa Shaar then drizzle with the Carte d'Or Toffee Topping
Ingredients
100 ml Milk
10 g Sugar
6 g Raisins
7.5 g Cornstarch
0.5 g Vanilla extract
18 g Carte D'or Toffee Topping
