Moroccan Orange Blossom and Almond Pudding

In a medium saucepan, whisk together 1/2 cup of the milk with the cornstarch and salt until smooth. This creates a slurry.

Add the remaining 1 1/2 cups of milk and the granulated sugar to the saucepan. Whisk well to combine.

Place the saucepan over medium heat, stirring constantly with a whisk. Bring the mixture to a gentle boil, then reduce the heat to low.

Continue to cook and stir for 2-3 minutes, or until the pudding thickens to a creamy consistency. It should coat the back of a spoon.

Remove the saucepan from the heat. Stir in the orange blossom water and vanilla extract.

Pour the pudding into four individual serving dishes or ramekins. Allow to cool slightly at room temperature.

Cover the dishes with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, sprinkle each pudding with toasted sliced almonds.