So recently, I thought... perhaps I should surprise him with a homemade pudding.
Hence, after a few searches and comparisons, I decided to settle on this recipe and made a few slight adjustments.
Unfortunately, there's something wrong with my cream as I used whipping cream instead and I accidentally poured too much gelatin powder! So it turned out to be a very stiff pudding. Hopefully you have better luck than me with this.
Milk Pudding 鲜奶酪
Make 2 small ramekins pudding
200g fresh milk (husband preferred FULL CREAM so I used that)
133g fresh cream (I used whipping cream instead)
25g castor sugar (he prefers it less sweet so I used only 20g)
5g gelatin powder
- Lightly heat fresh milk, cream and sugar in a pan until the sugar has dissolved. Make sure you keep stirring and DO NOT bring it to a boil.
- Scoop a some of the milk into a small bowl and dissolve the gelatin powder in it
- Once the gelatin powder has dissolved, pour the content back into the pan with the rest of the milk
- Mix till well combined.
- Pour into ramekins (suggest you pour through a sieve so that no ugly bubbles will form. I'm too lazy to wash one more item so....) and chill in the fridge till set (about 2 hours)
p/s: Just read somewhere that I could have done without the cream! Argh.... next try then.