Milk Powder Pudding

A creamy and delicious dessert made with milk powder, sugar, and corn flour.

Steps

1. In a saucepan, mix milk powder, sugar, and corn flour. 2. Gradually add milk while stirring to avoid lumps. 3. Place the saucepan over medium heat and cook until the mixture thickens. 4. Remove from heat, stir in vanilla extract, and pour into serving dishes. 5. Let it cool and refrigerate until set. 6. Garnish with nuts or fruits before serving.

1/4 cup milk powder 2 tbsp sugar 1 tbsp corn flour 1 cup milk 1/2 tsp vanilla extract Optional: nuts or fruits for garnish

Tips for Milk Powder Pudding

• Stir constantly while heating to prevent the pudding from sticking to the pan or forming lumps.
• The pudding is ready when it thickly coats the back of a spoon and leaves a clear line when you run your finger through it.
• Chill the pudding for at least 2 hours for best texture before serving.

Ingredient substitutions

• milk powder: use evaporated milk instead, adjusting liquid milk quantity accordingly
• corn flour: use arrowroot powder or potato starch as a thickening agent
• milk: use any plant-based milk like almond or oat milk for a dairy-free version

Storage and reheating

Store pudding covered in the refrigerator for up to 3 days. Reheat gently on low heat, stirring frequently, or enjoy chilled as preferred.

Frequently asked questions

How do I avoid lumps in the pudding?

Gradually add milk to the dry ingredients while stirring continuously to create a smooth mixture before heating.

Can I make this pudding ahead of time?

Yes, prepare and refrigerate it for up to 3 days. Serve chilled or gently reheat before serving.

What consistency should the pudding have when cooked?

It should be thick enough to coat the back of a spoon and hold a clear line when you run your finger through it.