Milk pudding is a rich, creamy, and simple dessert I make with just a few basic ingredients. I like serving it chilled because it becomes smooth, refreshing, and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 ml full-fat milk
4 tablespoons cornstarch
60 g granulated sugar
1 teaspoon vanilla extract
1 tablespoon dried rose petals, optional
Directions
I add the milk, sugar, and cornstarch to a saucepan. I cook the mixture over medium heat while stirring constantly until it thickens.
Then I turn off the heat, add the vanilla extract, and stir well.
I pour the pudding into 3 small bowls or glasses and let it cool for about 10 minutes.
I sprinkle dried rose petals on top, then refrigerate the pudding for at least 3 hours until set.
Servings and Timing
This recipe makes 3 servings.
Prep time: 5 minutes
Cooking time: 5 minutes
Chilling time: 3 hours
Total active time: 10 minutes
Calories: about 225 kcal per serving
Variations
I sometimes add a little orange blossom water or rose water for a floral flavor. I also like topping the pudding with crushed pistachios, cinnamon, shredded coconut, or fresh berries. For a richer version, I replace part of the milk with cream.
Storage/Reheating
I store milk pudding covered in the refrigerator for up to 3 days. And I do not reheat it because I like serving it cold. I keep it chilled until ready to serve so the texture stays firm and creamy.
FAQs
Can I make milk pudding ahead of time?
Yes, I like making it a few hours ahead because it needs time to chill and set properly.
Can I use low-fat milk?
Yes, but I prefer full-fat milk because it gives the pudding a creamier texture.
Why is my pudding lumpy?
Lumps can happen if I stop stirring while the mixture cooks. I stir constantly to keep it smooth.
Can I skip the rose petals?
Yes, the rose petals are optional. I use them for decoration and a light floral touch.
How do I know when the pudding is thick enough?
I know it is ready when the mixture coats the spoon and has a creamy pudding-like texture.
Conclusion
Milk pudding is one of my favorite simple desserts because it is creamy, easy, and elegant with very little effort. I like preparing it ahead of time and serving it chilled for a smooth, comforting treat.
📖 Recipe:
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Milk Pudding
- Total Time: 3 hours 10 minutes
- Yield: 3 servings
- Diet: Vegetarian
Description
Milk pudding is a creamy, smooth, and comforting dessert made with simple pantry ingredients. Served chilled, it has a rich vanilla flavor and a delicate texture perfect for an easy homemade treat.
Ingredients
500 ml full-fat milk
4 tablespoons cornstarch
60 g granulated sugar
1 teaspoon vanilla extract
1 tablespoon dried rose petals (optional)
Instructions
- Add the milk, sugar, and cornstarch to a saucepan and whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the pudding evenly into 3 small bowls or glasses.
- Let the pudding cool for about 10 minutes, then sprinkle dried rose petals on top if using.
- Refrigerate for at least 3 hours or until fully set and chilled before serving.
Notes
Add rose water or orange blossom water for extra floral flavor.
Top with crushed pistachios, cinnamon, shredded coconut, or fresh berries for variation.
For a richer pudding, replace part of the milk with cream.
Store covered in the refrigerator for up to 3 days.
Serve chilled for the best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 225 kcal
- Sugar: 16 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 28 mg
