Hazelnut Pudding | Black Sea-Style Hazelnut Milk Pudding

Toast the hazelnuts in a dry skillet over medium heat, shaking constantly, for 5 minutes; they are ready when the skins begin to crack and lift. Put the hot hazelnuts in a clean towel and rub them between your palms to remove the skins. Discard any nuts that still have their skins, as they will make the dessert bitter.

Blend the skinned hazelnuts with 300 ml of the milk for 3 minutes, until smooth. Do not blend them dry; they will release their oil and turn into a paste that creates an oily layer in the pudding.

Bring the remaining milk and sugar to a boil, add the hazelnut mixture, and stir for 3 minutes. Pour in the dissolved starch in a thin stream while stirring constantly, then reduce the heat and stir for 9 minutes, scraping the bottom. Remove from the heat when the mixture coats the spoon.

Stir the pudding once more, divide it among bowls, and smooth the surfaces with the back of a wet spoon. Let it cool uncovered; sprinkle with crushed hazelnuts when serving.