Not quite know what to do with milk that’s about to expire? The answer is turn it into milk puddings! I took the concept for Japanese Hokkaido milk puddings but adapted it into using regular milk. These are honestly so ridiculously quick and easy to make you’re not ever going to have to waste any milk. Delicious and reducing food waste – that’s the type of double win I like to see.
These milk puddings have been so popular in the house and I just love storing them in mini jars so that anyone can just grab one from the fridge whenever feeling peckish. As opposed to the likes of panna cotta, there’s no cream involved in this milk pudding recipe. That’s why I also like to think they’re relatively guilt-free as it’s super light to taste. Hence these mini milk puddings are most perfect for an afternoon pick-me-up.
When I say this recipe is really simple and easy to make, it’s really simple and easy to make.
What you need:
Type of milk to use:
Both full-fat or semi-skimmed milk work for this recipe. Basically, the higher the fat content, the richer the flavours and the creamier the texture. That’s why using Japanese 3.5% Hokkaido Milk yields the richest and creamiest of milk puddings. For the same reason, fully skimmed milk isn’t recommended as it will be very hard to attain a creamy texture for the pudding.
How to make milk pudding:
First dissolve the gelatin powder into water.
Then in a pot, heat the milk, sugar, cornflour, and the gelatin mixture. Stir continuously and remove from heat once it starts to boil.
Divide the mixture evenly between mini jars (the recipe makes about 6 servings). Allow to cool down before refrigerating them for at least an hour until the mixture sets.
Serve anytime you want!
Easy Mini Milk Pudding Recipe
- Mini pudding jars (to serve)
- 2 cups Milk
- 5 tbsp White Sugar
- 1 tbsp Cornflour
- 2½ tsp Halal Vegan Gelatin Powder / Agar Agar
- 2 tbsp Water
- 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 boil.
- Divide the milk mixture evenly into 6 mini cups/jars. Spoon away any air bubbles.
- Set aside and allow to cool down before refrigerating them for at least an hour for the mixture to set.
- The recipe works for both full-fat milk and semi-skimmed milk. For even richer flavour and texture, use Japanese 3.5% Hokkaido milk.
- The amount of sugar is adjustable to your personal liking.