Milk Powder Pudding

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

Ingredient substitutions

• Corn flour: Use the same amount of cornstarch.
• Vanilla extract: Use the same amount of vanilla bean paste.
• Sugar: Use the same amount of granulated cane sugar.

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A lightly sweet dessert wine
Its gentle sweetness complements the creamy vanilla pudding without overwhelming it.

Non-alcoholic: Coffee or black tea

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.

Tips for Milk Powder Pudding

• A properly thickened pudding should coat a spoon and leave a clear trail when you draw a finger through it.
• Whisking steadily as the mixture thickens helps prevent a starchy taste and lumps.
• Allow time for the pudding to chill fully; shallow serving dishes usually set more quickly than deep ones.

Storage

Cover and refrigerate leftovers within 2 hours; keep for 3–4 days. Serve chilled.

Frequently asked questions

How can I tell when the pudding is thick enough?

It should coat the back of a spoon and hold a brief trail when stirred.

Why did my pudding turn lumpy?

Corn flour can clump if it is not evenly mixed or if the milk is added too quickly; steady whisking helps keep the texture smooth.

Can I make this pudding ahead?

Yes. Make it a day ahead and keep it covered in the refrigerator; add any fruit or nuts shortly before serving.