Quick Milk Pudding
2 servings
25 minutes
Quick milk pudding is a delicate dessert rooted in British cuisine, where simplicity meets refined flavor. The secret to its texture lies in the harmonious blend of milk, egg yolks, and starch that creates an airy, velvety consistency. The light sweetness of sugar and subtle notes of vanillin give the pudding a cozy aroma that evokes memories of warm family tea times. This dessert can be served in its classic form or made more complex by adding layers of jam or toppings, turning it into a gastronomic masterpiece. Its ease of preparation makes it an ideal choice for those looking to quickly create something exquisite, and its soft creamy taste pairs wonderfully with fresh berries, nuts, or caramel. Such pudding is true culinary comfort in every bite!
1
We heat the milk but do not let it boil. We lightly beat the yolks. We add 1/4 of the heated milk to them. We whisk.
- Milk: 2 glasss
- Egg yolk: 2 pieces
2
Mix flour, sugar, vanillin, starch, and add the egg-milk mixture. Whisk. Add the resulting mass to the remaining milk. Cook over medium heat, stirring, until thickened. Remove, let cool covered (to prevent a skin from forming).
- Wheat flour: 1 tablespoon
- Sugar: 70 g
- Vanillin: pinch
- Potato starch: 2 teaspoons
- Milk: 2 glasss
3
Place in molds (layering pudding with jam or topping) and refrigerate overnight.
- Jam (preserve): to taste
