Milk Pudding
6 servings
30 minutes
Milk pudding is a delicate treat with a rich history rooted in traditional European cuisines. Its velvety texture and soft, creamy flavor make it an ideal dessert for cozy family tea times or elegant dinners. The light sweetness complemented by vanilla aroma adds sophistication, while the gentle jelly-like structure makes each bite melt in the mouth. Thanks to the use of starch and gelatin, the dessert achieves the right density while remaining airy. Milk pudding is often served chilled, making it a refreshing delight on hot days. It can be garnished with berries, chocolate crumbs, or caramel sauce to add new flavor nuances. Simple to prepare yet elegant in taste, this dessert has won the hearts of sweet lovers worldwide.
1
Soak the gelatin in hot water and let it swell.
- Gelatin: 1 teaspoon
- Water: 50 ml
2
Pour 400 ml of milk, vanilla sugar, soaked gelatin, and sugar into the pot.
- Milk: 500 ml
- Vanilla sugar: to taste
- Gelatin: 1 teaspoon
- Sugar: 2 tablespoons
3
Heat the pot over low heat until the sugar and gelatin dissolve, but do not boil.
- Sugar: 2 tablespoons
- Gelatin: 1 teaspoon
4
Dissolve starch in the remaining milk and add the beaten yolks.
- Milk: 500 ml
- Potato starch: 2 tablespoons
- Egg yolk: 2 pieces
5
Then pour into the pot and simmer on low heat for 2-3 minutes, stirring.
- Milk: 500 ml
6
We pour the ready pudding into molds, cover with plastic wrap, and place in the refrigerator for 2 hours.
