Milk Pudding
This delightful thick and creamy milk pudding is always a treat and super simple to make using some common ingredients. So, anytime you're looking to make a simple yet delicious dessert using fewer ingredients, you definitely can give this recipe a go. This creamy custardy milk pudding simply melts in your mouth, which surely will blow your mind.
Ingredients
- 2 Cups / 473.18 ml Milk
- 1 Cup / 236.59 ml whipping cream
- 1 Can / 396 ml Condensed Milk
- 1 Tsp / 4.93 ml Vanilla Essence
Gelatin mix
- 2 Tbsp / 29.57 g Gelatin/agar Powder
- 1 Cup / 236.59 ml Milk
Instructions
- Place gelatin/agar powder in a large cup, stir in a cup of cold milk and let stand for about 5 minutes until gelatin softens.
- Add 2 cups of milk and 1 cup heavy cream to a medium size pan and warm the milk gently over medium-low heat. The milk should never boil or simmer.
- Then add in the gelatin milk mixture into the warm milk and dissolves the gelatin completely, stirring constantly .
- Lastly, add the condensed milk and vanilla essence and stir until incorporated.
- Pour the mixture immediately into a nonstick/glass loaf pan (or into individual glass/ceramic containerand let it cool to room temperature.
- Cover and refrigerate for at least 6 hours or overnight to set before serving. If you set the pudding into smaller cups/ramekins and serve them straight from the cups, without unmolding, you can chill them for 1 to 2 hours. If you want to unmold the pudding, chill for at least 4-6 hours or overnight.
- Garnish with some ground pistachio (or any other toppings of your choicand serve it chilled. Enjoy!
