- 1 tbsp butter
- 1 1/2 tbsp corn meal
- 1 cup milk
- 6 oz. sweetened condensed milk
- 2 tbsp heavy cream
- 2 egg yolks
- 3/4 tsp rose water
- 1/2 tsp vanilla
- a handful, blanched, slivered almonds
- Melt the butter in a saucepan. Stir in the corn meal.
- Stir in the milk and cook stirring for 3 minutes.
- Stir in the condensed milk and cook 1 minute.
- Beat the eggs with with the heavy cream and then slowly add the pudding, stirring constantly.
- Remove from the heat and stir in the rose water, vanilla, and almonds.
- Pour into 4 glass dishes and chill.