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 / 475 ml Whole Milk
- 1 Cup / 250 ml whipping cream
- 1 Can / 396 g Condensed Milk
- 1 Tsp / 5 ml Vanilla Essence
Gelatin mix
- 2 Tbsp / 30 g Gelatin/agar Powder
- 1 Cup / 237 ml Milk
Instructions
Prepare The Gelatin/Agar Powder
- Place 2 tbsp of gelatin/agar powder in a large cup and stir in a cup of cold milk.
- And let stand for about 5 minutes until gelatin softens.
Cook The Pudding
- Add 2 cups of whole milk and 1 cup of heavy cream to a medium-sized pan and warm the milk gently over medium-low heat.
- The milk should never boil or simmer.
- Then add the gelatin milk mixture into the warm milk and dissolve the gelatin completely, stirring constantly.
- Lastly, add 1 can of condensed milk and 1 tsp of vanilla essence and stir until incorporated.
Chill, Serve, and Enjoy!
- Pour the mixture immediately into a nonstick/glass loaf pan (or into an individual glass/ceramic container and let it cool to room temperature.
- Cover and refrigerate for at least 6 hours or overnight to set before serving.
- If you put the pudding into smaller cups/ramekins and serve them straight from the cups, you can chill them for 1 to 2 hours without unmolding.
- If you want to unmold the pudding, chill for at least 4-6 hours or overnight.
- Garnish with some ground pistachio or rose petal (or any other toppings of your choice and serve it chilled. Enjoy!