Note: You'll need 4-6 hours for malabi to chill. Plan ahead!

In a small bowl, dissolve the cornstarch in 1/2 cup milk with the rosewater.

In a medium saucepan, bring the remaining milk, cream and sugar to a boil. Then lower the heat to low and add the cornstarch mixture. Simmer for 5-7 minutes while stirring until thick like pudding.

Spoon the pudding into 4 serving cups, let cool, and refrigerate 4-6 hours, or overnight.

When ready to serve, make your caramel!

Place the heavy whipping cream and rosemary into a small saucepan and bring to a boil.

When boiling, remove the pan from the heat and let sit for 30 minutes to infuse the rosemary.

After 30 minutes, remove the rosemary and add butter, honey, sugars, and salt to the pan. Bring the mixture to a boil and simmer while stirring for 3 minutes until thick. Let cool slightly and spoon over malabi. Garnish with pomegranate and almonds and eat!

Note: The caramel can be made up to 5 days ahead of time, heat in a saucepan to liquify before serving. Serve caramel warm or at room temperature.