Milk Pudding 鲜奶酪
My hubby loved the milk pudding which we stumbled upon while touring in Hong Kong back in Jan 2008. I am not a milk fan at all and hence didn't appreciate anything linked to it e.g. milk pudding. But he was crazy about it! We visited various branches of the shop at least 3-5 times a day just to satisfy his cravings for it. Now he still have fond memories of the wonderful puddings he had.
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.
Milk Pudding 鲜奶酪
Make 2 small ramekins pudding
Ingredients:
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
Method:
p/s: Just read somewhere that I could have done without the cream! Argh.... next try then.
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
Ingredients:
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
Method:
- 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.
thank you for the recipe! =)
ReplyDeletei also used full cream milk instead of fresh milk and thicken cream instead of fresh cream.
the milk pudding tasted pretty good and i think it tasted even better after i left it overnight! =)
but the next time i might just go without the cream coz someone commented my milk pudding was too thick! ops! =P
sharon