CREAMY MILK PUDDING RECIPE

Classic Creamy Milk Pudding (A Simple, Comforting Dessert)

This is a foundational recipe for a smooth, creamy, and delicately sweet milk pudding. It’s incredibly versatile and can be customized with your favorite flavors.

Basic Vanilla Milk Pudding

This recipe uses cornstarch as a thickener, making it quick and egg-free.

Ingredients:

· 4 cups (1 liter) whole milk (divided)
· 1/2 cup (100g) granulated sugar
· 1/2 cup (60g) cornstarch
· 1 teaspoon vanilla extract (or the seeds from 1 vanilla bean)
· A pinch of salt

Instructions:

  1. Prepare the Pan: Lightly grease a medium-sized bowl, a glass baking dish, or individual serving cups with a neutral oil or butter. This will make it easier to unmold later if desired.
  2. Create a Slurry: In a small bowl, whisk together the cornstarch and about 1/2 cup of the cold milk until it forms a completely smooth, thin paste with no lumps.
  3. Heat the Milk: In a medium saucepan, combine the remaining 3 1/2 cups of milk, sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the milk is warm and the sugar has dissolved. Do not let it boil.
  4. Thicken the Pudding: While whisking the warm milk continuously, slowly pour in the cornstarch slurry. Keep whisking to prevent any lumps from forming.
  5. Cook to Perfection: Continue to cook over medium heat, switching to a spatula or wooden spoon and stirring constantly, scraping the bottom and corners of the pot. The mixture will begin to thicken. Once it comes to a gentle boil, let it bubble for about 60-90 seconds while stirring. This step is crucial to cook out the starchy taste from the cornstarch. The pudding will become quite thick.
  6. Add Flavor: Remove the pot from the heat and stir in the vanilla extract.
  7. Chill: Immediately pour the pudding into the prepared dish or cups. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding.
  8. Refrigerate: Chill for at least 4 hours, or until completely firm and cold.

Recipe Variations & Pro-Tips

Flavor Variations:

· Chocolate Milk Pudding: Whisk in 1/4 cup (25g) of unsweetened cocoa powder with the sugar at the beginning.
· Coconut Milk Pudding: Substitute one can (13.5 oz / 400 ml) of coconut milk for an equal amount of the whole milk.
· Coffee Pudding: Dissolve 1-2 tablespoons of instant coffee granules into the warm milk.
· Rose or Orange Blossom Pudding: Replace the vanilla extract with 1/2 – 1 teaspoon of rose water or orange blossom water.
· Butterscotch Pudding: Replace the white sugar with 1/2 cup of brown sugar and add 2 tablespoons of butter along with the vanilla.

Serving Suggestions:

· As-Is: Serve chilled in a bowl.
· Unmolded: Run a thin knife around the edge of the bowl and dip the bottom briefly in warm water. Invert onto a plate to create a beautiful, wobbly pudding.
· With Toppings: Top with fresh berries, a fruit compote, chopped nuts, a sprinkle of cinnamon, or a dollop of whipped cream.

Pro-Tips for the Creamiest Pudding:

· Constant Stirring: Don’t stop stirring once you add the cornstarch! This is the secret to a perfectly smooth texture.
· Don’t Rush the Chill: Allowing the pudding to chill thoroughly is key to its final set texture.
· Strain for Safety: For an ultra-smooth result, you can pour the hot pudding through a fine-mesh sieve into your serving dishes to catch any potential lumps.

Enjoy your homemade creamy milk pudding! It’s a simple, elegant, and delicious dessert.

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