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Cafe con Leche Flan

May Puddings

Muhallebi is a traditional Turkish milk pudding. It is characterized by the fact that rice flour is used to thicken it. It is garnished with rose water and nuts. For our version, we infuse the milk with fresh oregano, which gives it a mysterious and captivating flavor, which we compliment with dried cherries and raisins. In the summer, top it with fresh gooseberries or blueberries.

3 cups whole milk, divided
1 handful fresh oregano sprigs
1/3 cup rice flour (white or brown)
½ cup sugar
Pinch of salt
2 tablespoons golden raisins
2 tablespoons dried cherries
sprinkle of sugar and water
Garnish: fresh oregano sprigs

Heat 2 cups of the milk up in a pot, along with the fresh oregano sprigs. To get more flavor from the herbs, you want to bruise them using a mortar and pestle, or with a wooden spoon against the side of the pot. Heat on medium high heat until steam rises from the surface, and turn the heat off. Let the flavors infuse for 20 -30 minutes.
In a bowl, mix together the rice flour with the remaining cup of milk and whisk to form a paste.
Remove the herbs from the pot of milk, and add in the sugar and pinch of salt. Bring the milk to a boil, stirring to dissolve the sugar.
Add the flour paste and whisk until smooth. Bring the pot to a boil again and simmer until the liquid is thick.
Ladle the pudding into individual cups and then let sit until they reach room temperature. Refrigerate until cool.

You can serve the mühallebi with whatever fruit is in season. During colder months, dried fruits simmered in liquor are very nice. Cover the raisins and dried cherries with rum and some sugar and simmer lightly on low heat until the alcohol is greatly reduced.
Warning! Be careful because the alcohol can ignite with the heat. Spoon the fruits on top of the dishes and pour over a little syrup.

Serves 4.