Add 900 ml (3 ½ cups) of the milk along with the sugar in a thick bottomed pot. Gently heat over medium/low heat.
Mix the remaining 100 ml (½ cup) milk with the cornstarch until the starch is completely dissolved. As soon as the milk is about to come to the boil, add the starch mixture while stirring vigorously. The mixture will immediately thicken somewhat. Keep on the heat and continue stirring for another 3-4 minutes. This allows any flavour from the starch to "cook out". Take off the heat and add the rosewater to the mix, mixing well.
Divide the custard among suitable dessert cups. The recipe makes 4 servings, but you can make as many large or small cups as you like. Transfer to the fridge and leave to set for at least 4 hours, preferably overnight.
Before serving, top with pistachios and pomegranate (or your chosen topping). For a sweeter version, add a teaspoon or two of your favourite runny honey as well.
Tips & notes
A few alternative flavourings:
Add a few crushed cardamom seeds to the milk in step 1. Remove before adding the cornstarch mixture in step 2.
Add the seeds and pod of half a vanilla pod to the milk in step 1. Remove the pod before adding the cornstarch mixture in step 2.
Substitute orange blossom water for the rosewater.
A few alternative toppings:
Any seasonal fruit or berries, chopped prettily. If you'd like to have more than just for decoration, serve them on the side.
You can substitute any nut you like for the pistachio.
A sprinkle of desiccated coconut or cinnamon.
A small teaspoon of rose jam or any other jam you like.
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