March 13, 2010

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.

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:
  1. 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.
  2. Scoop a some of the milk into a small bowl and dissolve the gelatin powder in it
  3. Once the gelatin powder has dissolved, pour the content back into the pan with the rest of the milk
  4. Mix till well combined.
  5. 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.

    1 comment:

    1. thank you for the recipe! =)

      i 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

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