Ingredients with Measurements:
- 4 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Mixing bowl
- Strainer
- Ramekins or small bowls
Step-by-step instructions:
1. In a medium-sized saucepan, heat the whole milk over medium heat until it comes to a simmer.
2. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
3. Slowly pour the cornstarch mixture into the simmering milk, whisking constantly to prevent any lumps from forming.
4. Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Pour the mixture through a strainer into a clean mixing bowl to remove any lumps.
7. Divide the mixture evenly among ramekins or small bowls.
8. Allow the pudding to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours or until set.
9. To serve, run a knife around the edge of each ramekin and invert onto a plate.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
- Cooling and refrigeration time: 2 hours
Temperature:
- Medium heat
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 290
- Fat: 9g
- Carbohydrates: 44g
- Protein: 8g
- Sugar: 37g
- Sodium: 120mg
Substitutions for ingredients:
- Whole milk can be substituted with almond milk, soy milk, or coconut milk.
- Cornstarch can be substituted with arrowroot starch or tapioca starch.
- Sugar can be substituted with honey, maple syrup, or agave nectar.
Variations:
- Add 1/4 cup cocoa powder for a chocolate version.
- Add 1/4 cup matcha powder for a green tea version.
- Add 1/4 cup fruit puree for a fruity version.
Tips and tricks:
- Whisk constantly to prevent lumps from forming.
- Use a strainer to remove any lumps or clumps.
- Allow the pudding to cool to room temperature before refrigerating to prevent condensation from forming.
Storage instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pudding in a microwave-safe bowl and heat for 30 seconds at a time until warm.
Presentation ideas:
- Serve the pudding in small bowls or ramekins.
- Garnish with fresh fruit, whipped cream, or chocolate shavings.
Pairings:
- Serve with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Shortbread cookies
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Keep the pudding refrigerated until ready to serve.
- Do not leave the pudding at room temperature for more than 2 hours.
Food history:
- Double skin milk pudding is a traditional Chinese dessert that originated in Guangdong province.
Flavor profiles:
- Creamy, sweet, and vanilla-flavored.
Serving suggestions:
- Serve chilled for a refreshing dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A