Creamy Milk Pudding
This Creamy Milk Pudding is a simple, silky, and comforting dessert made with milk, sugar, vanilla, and cornstarch. It’s quick to prepare, naturally creamy, and delicious served chilled or slightly warm.
Ingredients
- 4 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
Optional Toppings
- Ground cinnamon
- Chopped pistachios
- Chopped almonds
- Shredded coconut
- Fresh berries
- Whipped cream
- Grated chocolate
Directions
1. Mix the Dry Ingredients
In a medium saucepan, add the sugar, cornstarch, flour, and salt.
Whisk everything together until evenly combined.
Mixing the dry ingredients first helps prevent lumps when the milk is added.
2. Add the Milk
Gradually pour in about 1 cup of the cold milk, whisking continuously.
Keep whisking until the mixture is completely smooth.
Once the cornstarch and flour are dissolved, add the remaining milk and whisk again.
3. Cook the Pudding
Place the saucepan over medium heat.
Cook while whisking frequently, especially around the bottom and edges of the pan.
After approximately 6–10 minutes, the mixture will begin to thicken.
Once it reaches a gentle bubble, continue cooking for about 1–2 minutes, whisking constantly.
The pudding should become thick enough to coat the back of a spoon.
4. Add Butter and Vanilla
Remove the saucepan from the heat.
Add the butter and vanilla extract.
Whisk until the butter has completely melted and the pudding is smooth and glossy.
5. Strain for Extra Smoothness
For an exceptionally silky pudding, pour the mixture through a fine-mesh strainer into a clean bowl.
This removes any small lumps that may have formed during cooking.
6. Transfer to Serving Dishes
Pour the warm pudding into individual dessert cups, small bowls, or one large serving dish.
If you don’t want a skin to form on the surface, place plastic wrap directly against the surface of the pudding.
7. Chill
Allow the pudding to cool at room temperature for about 15–20 minutes.
Then refrigerate for at least 2–3 hours, or until thoroughly chilled and set.
8. Garnish and Serve
Just before serving, sprinkle the pudding with cinnamon, chopped pistachios, almonds, or your favorite topping.
For an extra creamy dessert, add a small spoonful of whipped cream.
Tips for Perfect Milk Pudding
Use whole milk: It gives the pudding a richer, creamier texture.
Whisk constantly while thickening: This prevents lumps and stops the mixture from sticking to the bottom.
Don’t use high heat: The milk can scorch and the pudding may develop lumps.
Want it thicker? Increase the cornstarch to ⅓ cup.
Want it softer? Reduce the cornstarch slightly to about 3 tablespoons.
Flavor Variations
Chocolate Milk Pudding: Add 3 tablespoons unsweetened cocoa powder with the dry ingredients.
Coconut Pudding: Replace 1 cup of milk with coconut milk and add shredded coconut.
Cardamom Pudding: Add ½ teaspoon ground cardamom for a warm, aromatic flavor.
Pistachio Pudding: Add 2 tablespoons finely ground pistachios and garnish with chopped pistachios.
Caramel Pudding: Replace part of the sugar with caramel sauce and drizzle more caramel over the finished pudding.
Storage
Cover and refrigerate the pudding for up to 4 days.
Keep it chilled until ready to serve. If the pudding becomes slightly firm after refrigeration, simply whisk it gently before serving for a softer, creamier texture.