This classic Turkish milk pudding is topped with a separate layer of kaymak, a rich Turkish clotted cream, once the pudding has cooled. The kaymak is not stirred in, so the two textures stay distinct and balance each other in every spoonful. The key is to wait until the pudding is cold; kaymak melts on warm pudding and loses its distinct layer.
Whisk the starch with 200 ml of the milk until no lumps remain, then strain it. Straining catches small lumps you may not see; they would become hard bits in the cooked pudding.
Add the remaining milk and the sugar to a pot. Bring to a boil, stirring until the sugar dissolves completely. Use a heavy-bottomed pot to keep the milk from sticking to the bottom.
Pour the starch slurry into the boiling milk in a thin stream, stirring constantly. Reduce the heat and continue stirring for 7 minutes, scraping the bottom of the pot. Remove from the heat when the mixture coats the spoon and large bubbles begin to burst slowly on the surface.
Divide the pudding among bowls, smooth the tops with the back of a wet spoon, and leave them uncovered to cool. A thin skin will form on the surface; the kaymak will cover it.
Once the pudding is completely cool, spread the kaymak evenly over the top with the back of a spoon, all the way to the edges. If the kaymak sinks into the pudding as you spread it, the pudding is not cool enough; refrigerate the bowls for 1 more hour. Sprinkle with crushed pistachios.
Chill the pudding in the refrigerator for at least 3 hours before adding the kaymak; this time is not included in the recipe time. If the surface does not feel cool and firm to the touch, it is not ready yet.
Muhallebi tamamen soğumadan kaymağı yaymayın. Sıcakken yaydım ve katman diye bir şey kalmadı. Üzerine fıstığı servis anında serpmek de gerekiyor, önceden serpince fıstık kaymağın nemini çekip yumuşadı.
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