Japanese Milk Pudding Recipe

How's everybody doing? 

I've had some success with a couple of low-effort desserts recently. I wasn't sure if I was going to talk about them, but I guess I've told people that up-keeping this blog's kinda my hobby, and I'm running out of things to post. I’m working on KL but that’s taking a while to write and my queued posts are dwindling. So, you know...

Guess anything goes!

We made milk pudding over one weekend that tasted like those fancy $6 apiece puddings that we got from Kyoto. The good news - or bad news, depending on whether you had bought these puddings before - is that it probably costs about $0.06 to make. There's no special skill or equipment required either. It's really, really simple to make. It’s so simple, a baby could do it. 

Possibly. 

Don't quote me. 

Japanese Milk Pudding Recipe

Makes 6 servings

Original recipe from Kirbie's Cravings

Had I mention how easy it is to make this? The most difficult part was finding what vessels to serve the milk pudding in. We kept and used the wee lil' bottles that we got from Kyoto, but shallow baking dishes for crème brûlée or regular ramekins or even teacups would work. 

Ingredients

500 ml whole milk

50 ml heavy cream

3 tbsp granulated white sugar

1/2 tsp vanilla

2.5 tsp unflavored gelatin powder

Steps

1. In a medium-sized saucepan, combine milk, cream, sugar and vanilla. Add gelatin and combine.

2. Set the saucepan over low heat and gently warm up the mixture. Stir constantly as you do. Remove from heat once gelatin and sugar have dissolved. Do not let the milk mixture boil. 

3.  Pour the mixture into individual bowls, or into those tiny bottles that you've brought back with you all the way from Kyoto, while telling anybody who'll listen how "it is a good idea to have brought these back, see?" 

4. Cover with cling wrap and place in the refrigerator. Chill overnight, or for at least six hours until the pudding has set.  

Storage: They keep well for a few days. They can be made in advance for a gathering to take some the stress off hosting a dinner.