This is an easy dessert to make and it looks very beautiful if you use class serving cup. It is better to let this dessert rest for 8 hours in the refrigerate before serving it. You can replace the orange juice with strawberry juice or mango.
4 tablespoons cornstarch
4 cups milk
4 tablespoons sugar
1 tablespoons orange blossom water
For the orange pudding:
2 cups orange juice
2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoons orange blossom water
For topping, optional
1/4 cup chopped unsalted pistachio nuts
–For the milk pudding, dissolve the cornstarch in cold water. Pour the milk, the cornstarch mixture and the sugar into heavy pot and cook over medium heat, stirring constantly with wooden spoon. When you feel a slight resistance while stirring, and the mixture coats the back of the spoon, it has thickened sufficiently. Add orange blossom water, stir and cook for 1 minute. Remove from the pan from the heat. Allow to cool slightly, then pour the pudding into ice cream dishes. Leave at least a 1 inch space at the top to make room for the orange pudding. Place the dishes in the refrigerator while you are making the orange pudding.
–For the orange pudding: Follow the same steps as milk pudding, replacing the milk with the orange juice. When the orange juice thicken. Remove from the heat, allow it to cool slightly. Take the milk pudding from the refrigerator and spoon the orange pudding on top the milk pudding making sure it cover the top. Chill until ready to serve.
–To serve: Sprinkle with the pistachio and enjoy.