Not quite know what to do with milk that’s about to expire? The answer is to turn it into milk puddings! They are many different types of milk puddings you can make but this particular milk pudding recipe is my go-to and it’s one I’ve been making often since I was a teenager. I liked to store them in mini jars and just grab one from the fridge when coming home from school. They are light to taste and make the perfect afternoon pick-me-up.
Why You’ll Love This Mini Milk Pudding Recipe
When I say this mini milk pudding recipe is really simple and easy to make, it’s really simple and easy to make. A total of 5 ingredients is all you need, and it’s no more than 5 minutes of working time to make them. In a nutshell, all you needed to do is to stir everything in a pot, bring it to a gentle boil and then divide the mixture into the pudding jars/glasses, let it cool down and refrigerate till the mixture sets. It’s easy, simple, cute & delicious – what’s there to not love about it?!
How to Make Milk Pudding
Ingredients
- Milk – full-fat milk is preferred as it gives richer flavours. Read more in the recipe notes section below.
- White Sugar
- Cornflour
- Gelatin Powder – Halal Beef Gelatin Powder
- Water – for dissolving the gelatin powder
What You’ll Need
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Recipe notes
- Technically, you can use any type of milk you like for this recipe. Personally, I haven’t tried making it with any other type of alternative milk so you may need to make some tweaks and adjustments if doing so.
- Full-fat milk is definitely preferred over semi-skimmed milk for this recipe. Either works but full-fat milk would give you more flavour. Basically, the higher the fat content, the richer the flavours and the creamier the texture. That’s why it’s very popular in Asia to use Japanese 3.5% Hokkaido Milk to make milk puddings of this kind due to its rich and fatty nature. I’ve always used 3.5% Whole Milk when making these.
- For the same reason, that’s why fully skimmed milk is not recommended for this recipe as it would be harder to attain a creamy texture for the pudding.
- This recipe yields roughly 4-6 mini puddings depending on the size of jars/cups you use.
- The amount of sugar is adjustable to your personal liking in this recipe.
- If your pudding jar/cup doesn’t come with a cover, simply use clingfilm to cover the pudding before refrigerating. Do allow the milk mixture to cool down before covering and storing it in the fridge.
Easy Mini Milk Pudding Recipe
Equipment
- 1 Milk Pan / Small Pot
- 4-6 Mini pudding jars / dessert glasses
Ingredients
- 2 cups Milk
- 5 tbsp White Sugar
- 1 tbsp Cornflour
- 2½ tsp Gelatin Powder see link in notes for halal gelatin powder
- 2 tbsp Warm Water
Instructions
- Stir gelatin powder with the water until dissolved.
- Heat the milk, sugar, cornflour and gelatin mixture in a pot. Stir continuously and remove from heat once the mixture comes to a gentle boil.
- Divide the milk mixture evenly into 6 mini pudding jars/glasses.
- Set aside and allow to cool down. Cover and refrigerate them for an hour for the mixture to set. Serve cold.
Notes
- This recipe yields roughly 4-6 mini puddings depending on the size of jars/cups you use.
- The recipe works for both full-fat milk, semi-skimmed milk and, in theory, other alternative milk as well. But full-fat milk is much preferred for a richer flavour and creamier texture.
- The amount of sugar is adjustable to your personal liking.
- If your pudding jar/glass doesn’t come with a cover, simply use clingfilm to cover the pudding before refrigerating. Do allow the milk mixture to cool down before covering and storing in the fridge.
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Thanks
You’re welcome!
It is very cute and jiggly !! But it is kind of burnt !!
Hi Claire, thank you for your feedback! I have not had any issues with the milk burning . This may be because of overheating the mixture. I’ll recommend to aim for a very gentle boil – not a full bubbling/vigorous boil – and immediately remove it from heat. Hope this helps!