Imagine a creamy, velvety dessert that melts in your mouth, with a delicate aroma of vanilla wafting through the air.
Milk pudding is the epitome of simple indulgence, easily prepared in just a few steps.
As the milk, sugar, and cornstarch blend together, watch them transform into a luscious treat.
This comforting dessert is perfect for any occasion. Let’s bring this delightful milk pudding to life and savor every spoonful.
Kitchen Tools Required
- 1 Saucepan
- 1 Whisk
- 1 Measuring cup
- 1 Measuring spoon set
- 4 Ramekins or serving bowls
- 1 Refrigerator
Ingredients
- 500 ml Milk
- 50 grams Sugar
- 30 grams Cornstarch
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Cook & Prep Time
To efficiently manage your time while making milk pudding, you can follow this timeline:
- Reading & Preparation (5 minutes)
- Read through the recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary equipment and ingredients.
- Prep Work (5 minutes)
- Measure out 500 ml of milk, 50 grams of sugar, 30 grams of cornstarch, and 1 teaspoon of vanilla extract.
- Set a pinch of salt aside.
- Cooking (15 minutes)
- Combine milk, sugar, cornstarch, and salt in a saucepan.
- Begin heating the mixture over medium heat, whisking continuously to prevent lumps and sticking.
- Continue cooking until the mixture thickens, approximately 10-15 minutes.
- Post-Cooking (5 minutes)
- Remove the saucepan from heat.
- Stir in the vanilla extract.
- Pour the pudding into ramekins or serving bowls.
- Cooling & Resting (2 hours)
- Allow the pudding to cool to room temperature.
- Cover the ramekins with plastic wrap.
- Refrigerate for at least 2 hours to set.
- Serving
- Remove the pudding from the refrigerator and serve chilled.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Combine milk, sugar, cornstarch, and salt in a saucepan.
Heat the mixture over medium heat while whisking continuously.
Cook until the mixture thickens, about 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Pour the pudding into ramekins or serving bowls.
Allow the pudding to cool to room temperature.
Cover the ramekins with plastic wrap and refrigerate for at least 2 hours.
Serve chilled and enjoy your milk pudding.
Serving Tips
- Fresh Berries: Add a pop of color and a burst of freshness by topping the pudding with a mix of blueberries, strawberries, or raspberries.
- Chopped Nuts: Sprinkle some toasted almonds, walnuts, or pecans for a delightful crunch and nutty flavor contrast.
- Caramel Drizzle: Enhance the sweetness and richness with a drizzle of caramel sauce for a decadent touch.
- Cinnamon Dusting: A light sprinkle of cinnamon can add warmth and a hint of spice to the pudding.
- Whipped Cream: Add a dollop of whipped cream for an extra creamy and luxurious finish to the dessert.
Storage
To store milk pudding, cover it with plastic wrap and refrigerate for up to three days.
Ensure it’s chilled properly to maintain texture and freshness before serving.
Freezing
To freeze milk pudding, make certain it’s cooled completely.
Then transfer to an airtight container, leaving space for expansion.
Label with date.
Thaw in the refrigerator before serving for best texture.
Reheating
To reheat milk pudding, gently warm it in a saucepan over low heat.
Stir continuously.
Avoid microwaving as it may alter texture.
Serve immediately for best results.
Final Thoughts
Milk pudding is a simple yet delightful dessert that can be easily prepared with just a few ingredients.
Its creamy texture and subtle sweetness make it a versatile dish that can be enjoyed on its own or enhanced with toppings.
Whether you choose to add a sprinkle of cinnamon, a hint of nutmeg, or a garnish of fresh fruit, milk pudding offers a comforting treat for any occasion.
Serve it chilled to fully appreciate its smooth and luscious consistency.
Frequently Asked Questions
Can I Use a Milk Alternative for Milk Pudding?
You can substitute milk with almond, soy, or oat milk in equal measurements (500 ml). Confirm your milk alternative is unsweetened to maintain sugar balance. This switch enhances flavor profiles while preserving pudding’s texture and consistency.
How Can I Make the Pudding Creamier?
To achieve creamier pudding, substitute 100 ml milk with heavy cream. Whisk in 15 grams of butter once removed from heat. For artistic flair, layer with a dollop of whipped cream and a sprinkle of shaved chocolate.
Is It Possible to Make Milk Pudding Sugar-Free?
Yes, you can make it sugar-free by substituting 50 grams of sugar with 50 grams of erythritol or stevia. Guarantee precise measurements for ideal sweetness. Artistic presentation includes garnishing with unsweetened cocoa or fresh berries before serving.
What Can I Use as a Cornstarch Substitute?
You can substitute cornstarch with equal parts arrowroot powder or rice flour, ensuring a smooth consistency. For an artistic touch, present your dish with a sprinkle of edible flowers or a swirl of fruit puree.
How Long Can Milk Pudding Be Stored in the Fridge?
You can store your pudding in the fridge for up to three days. Make certain it’s covered with plastic wrap to prevent a skin from forming. For ideal texture, consume it within 48 hours. Enjoy the creamy delight!
Milk Pudding
Equipment
- 1 Saucepan
- 1 Whisk
- 1 measuring cup
- 1 measuring spoon set
- 4 Ramekins or serving bowls
- 1 refrigerator
Ingredients
- 500 ml Milk
- 50 grams Sugar
- 30 grams Cornstarch
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
- In a saucepan, combine milk, sugar, cornstarch, and salt.
- Heat the mixture over medium heat while whisking continuously.
- Cook until the mixture thickens, about 10-15 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding into ramekins or serving bowls.
- Allow the pudding to cool to room temperature.
- Cover the ramekins with plastic wrap and refrigerate for at least 2 hours.
- Serve chilled and enjoy your milk pudding.
Notes
