Creamy and Jiggly Milk Pudding with Gelatin

Name: Creamy and Jiggly Milk Pudding with Gelatin
Yield: 3 servings
Cuisine: American
Ingredients: 400 ml Milk; 30 grams Sugar; 30 grams Condensed milk; 5 grams Gelatin; 3 tbsp Water

cookpad.japan @cookpad_jp

I wanted gelatin milk pudding that was just barely solid, so I made it.

Chilling the milk mixture in a bowl of ice water makes it thicken faster. If you would like to eat it sooner, chill it until it is almost solid. Recipe by Yamakazu

I wanted gelatin milk pudding that was just barely solid, so I made it.

Chilling the milk mixture in a bowl of ice water makes it thicken faster. If you would like to eat it sooner, chill it until it is almost solid. Recipe by Yamakazu

cookpad.japan @cookpad_jp

I wanted gelatin milk pudding that was just barely solid, so I made it.

Chilling the milk mixture in a bowl of ice water makes it thicken faster. If you would like to eat it sooner, chill it until it is almost solid. Recipe by Yamakazu

I wanted gelatin milk pudding that was just barely solid, so I made it.

Chilling the milk mixture in a bowl of ice water makes it thicken faster. If you would like to eat it sooner, chill it until it is almost solid. Recipe by Yamakazu

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Ingredients

3 servings

400 mlMilk
30 gramsSugar
30 gramsCondensed milk
5 gramsGelatin
3 tbspWater

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Steps

1

Combine the gelatin with 3 tablespoons of water. Leave it to saturate for about 5 minutes.
2

Dissolve the softened gelatin over a double-boiler until smooth and no longer grainy.
3

Add the milk, sugar, and condensed milk to a small saucepan. Heat it until it's just about to boil, stirring constantly.
4

Add the dissolved gelatin to the saucepan and mix well.
5

Put the bottom of the pan in iced water to cool. Once the mixture is cooler than body temperature, pour it into the glass containers. Chill them in the refrigerator for at least 3-4 hours until solid.