Mahalabia (milk pudding), plain with a fruit and nut topping, with orange blossom and saffron variations

With the heat off, put the milk, heavy cream, cornstarch, sugar and a small pinch of salt in a heavy-bottomed pot.

Whisk thoroughly until no lumps remain, about 3 minutes; a spoon dipped in should come out without lumps.

Turn the heat to medium and stir continuously until it steams and suddenly thickens, about 4 minutes depending on pot and stove; once large bubbles form, cook about 10 seconds more. Keep whisking or tiny pieces of caramelised milk form.

Stir in any powdered or liquid flavouring, here half a teaspoon of vanilla powder.

Before it cools, pour into two glass serving bowls in equal amounts and give each a slight shake to flatten the top.

Chill until completely cold, about four hours.

Variation: for orange blossom, make a single portion and mix in half a teaspoon of orange blossom water once thickened; finish with crushed pistachio and a few edible flower petals.

Variation: for saffron, grind about 30 strands of saffron with a quarter teaspoon of sugar to a fine powder in a mortar, mix with 30 ml of the recipe's milk and rinse the mortar with more milk; add the saffron milk to the pot at the start and cook the same way, finish with a pinch of ground cardamom, and top with a bed of desiccated coconut and a few saffron strands.

For the topping, chop toasted hazelnuts small and mix with sultanas or raisins, sugar, desiccated coconut, cinnamon and softened butter; pile in the centre of the plain pudding.