Mahalabia (Egyptian Milk Pudding) Recipe

Combine milk cream sugar vanilla sugar and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook stirring constantly until thickened and mixture coats the back of a spoon 10 to 15 minutes. Remove from heat.

Pour pudding into 4 dessert bowls and allow to cool to room temperature about 30 minutes. Refrigerate until chilled 1 more hour. Sprinkle with cinnamon to serve.