Milk Pudding (Pure Milk Version, No Cream)

Name: Milk Pudding (Pure Milk Version, No Cream)
Total time: 600 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 600 ml milk; 50-60 g sugar; 3-4 gelatin sheets

翊夜、 @maple_0627

Made with just milk, sugar, and gelatin sheets, this easy and delicious milk pudding doesn't require cream.

翊夜、 @maple_0627

Made with just milk, sugar, and gelatin sheets, this easy and delicious milk pudding doesn't require cream.

Saved

Ingredients

10 minutes

Serves 5 servings

600 mlmilk
50-60 gsugar
3-4gelatin sheets

Saved

Steps

10 minutes

1

Pour 600 ml of milk into a pot and heat on low. Any type of fresh milk will work.
2

Soak the gelatin sheets in cold water until soft (they should feel soft to the touch). Use 3 sheets for a softer texture or 4 sheets for a firmer texture. Adjust the amount of gelatin based on your preferred texture. Use drinkable cold water for hygiene purposes, as the milk is only heated to dissolve the gelatin and sugar, not boiled.
3

Once the gelatin sheets are soft, squeeze out the excess water and add them to the milk. Keep the heat on low and stir.
4

Add the sugar and continue stirring over low heat. Use 50-60 g of sugar. If you prefer it sweeter, use more sugar; if you prefer it less sweet, use less. I find 60 g to be quite sweet when using 100% fresh milk, so adjust the sweetness to your taste. You can use white, brown, or black sugar based on your preference.
5

Stir over low heat until the gelatin and sugar are completely dissolved, then turn off the heat. Pour the mixture into containers and refrigerate for a few hours until set. You can strain the mixture through a sieve if desired. For hygiene, cover with a lid or plastic wrap. I usually make it in the afternoon and it's ready to eat by evening. Shake the container gently to check if it's set.
6

Once set, remove from the refrigerator and enjoy your cool and delicious milk pudding.