Pour the milk, cream and honey into a pan and cook over a low heat until the honey has melted.
In a small bowl, mix 5 tablespoons of the cornflour with a little water and add to the pan and bring to a simmer, stirring continuously.
Pour the muhalabia into individual serving dishes and chill for an hour in the fridge.
Meanwhile, pour the orange juice into a pan and add a tablespoon of cornflour and one tablespoon of honey and bring to a simmer, stirring continuously.
Pour the orange mixture over the chilled muhalabia and return the dishes to the fridge to set.