Japanese Milk Pudding is a really popular dessert in Japan. This Japanese milk pudding recipe is very easy to make and requires very few ingredients. You can serve them as they are or top with fruit or berries or toasted nuts and syrup. Serve them straight from the fridge for a firmer more solid texture or leave to rest for 15 minutes for a softer pudding.
Place the ingredients in a large saucepan. Warm the pudding mixture over low heat on the stove but do not allow it to simmer or come to a boil. This should only take 1-2 minutes once the mixture begins to heat up. Once the sugar and gelatin is fully dissolved, remove the saucepan from the heat. Pour the pudding into small jars – I always save glass yogurt jars to use for my Japanese puddings.
To make Japanese Milk Pudding, you will need the following ingredients:
Place 500 milliliters of milk, 50 milliliters of cream, 3 tablespoons of sugar, ½ a teaspoon of vanilla in a large saucepan. Sprinkle 2½ teaspoons of gelatin into the pudding mixture and whisk until the gelatin is almost dissolved.
Heat the pudding slowly over low heat but do not let it simmer or come to a boil. Whisk continuously as the mixture heats until the gelatin and sugar are completely dissolved.
Remove the saucepan from the heat and pour the pudding mixture into small jars or bowls.
Place the pudding containers in the refrigerator and leave to set for 4-6 hours.
Top the puddings with berries or edible flowers and eat straight from the jar.
This Japanese Milk Pudding is a delicious creamy dessert that takes next to no time to prepare! Try this recipe next time you are cooking for friends and don’t forget to tag #cookmerecipes in your pics!
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