Japanese Milk Pudding

Name: Japanese Milk Pudding
Prep time: 5 min
Cook time: 2 min
Ingredients: 500 ml whole milk; 50 ml heavy cream; 3 tbsp granulated white sugar; 2.5 tsp unflavored gelatin powder; 1/2 tsp vanilla ((optional))

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Prep Time: 5 minutes

Cook Time: 2 minutes

Servings: 5

Author : Kirbie

japanese milk pudding milk pudding recipe

Ingredients

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Instructions

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Step 1

Add milk, cream, sugar, vanilla to a large pot. Sprinkle gelatin over top. Stir with a whisk until gelatin is almost dissolved.

Step 2

Warm pudding mixture over low heat on the stove. You do not want it to simmer or come to a boil. While the mixture is heating up, continue to stir with whisk until gelatin and sugar are completely dissolved. This should only take 1-2 minutes once the mixture begins to heat up. Once dissolved, remove from heat.

Step 3

Pour pudding into small bowls/jars or similar containers. You should have about 20 oz of pudding mixture. I divided mine into 4 oz servings.

Step 4

Place pudding containers into fridge to set. This will take about 4-6 hours. Once set, they can be eaten as is. You can also decorate the tops with fruit or syrup before eating. I recommend taking them out of the fridge 15-20 minutes before eating, which will yield a softer pudding. It can be eaten straight out of the fridge but the texture will be more firm.