Moroccan Orange Blossom and Pistachio Pudding

In a medium saucepan, whisk together 1/2 cup of the whole milk with the cornstarch until smooth. Ensure there are no lumps.

Add the remaining 1 1/2 cups of whole milk, granulated sugar, and ground cinnamon to the saucepan. Place over medium heat.

Cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. The pudding should coat the back of a spoon.

Remove the saucepan from the heat and stir in the orange blossom water.

Pour the pudding into 4 individual serving dishes or ramekins. Let cool slightly at room temperature.

Refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, sprinkle the chopped pistachios over each pudding and drizzle with honey.