1. In a measuring cup, whisk ½ cup of milk with the cornstarch until smooth.
2. In a pot over medium heat, combine the remaining milk, heavy cream, cornstarch slurry, and sugar, mixing well.
3. Increase the heat to medium-high, bringing the mixture to a boil while whisking continuously.
4. Once thickened, remove from heat and stir in the vanilla.
5. Transfer the mahalabia to individual bowls and refrigerate for 1-2 hours to set.

PREP TIME & NUTRITION:
Prep Time: 2 minutes, Servings: 6, Calories: 246, Net Carbs: 30g, Fats: 12g, Protein: 5g