Milk Pudding Recipe

Ingredients:

• 4 cups (1 liter) of whole milk
• 1/2 cup sugar (100g) – adjust to taste
• 1/2 cup cornstarch (60g)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Prepare the Milk Mixture:
   • In a bowl, mix the cornstarch with 1/2 cup of the milk to create a smooth paste. Ensure there are no lumps.
2. Heat the Milk:
   • In a large pot, heat the remaining milk over medium heat.
   • Add sugar and a pinch of salt. Stir well to dissolve the sugar completely.
3. Add the Cornstarch Paste:
   • Once the milk starts steaming (but not boiling), gradually pour in the cornstarch mixture while stirring constantly. This avoids lumps.
4. Cook Until Thick:
   • Stir continuously until the mixture thickens to a creamy consistency (about 5-7 minutes).
   • Add the vanilla extract and mix well.
5. Set the Pudding:
   • Pour the mixture into a greased pan, bowl, or mold.
   • Smooth the surface with a spatula.
6. Chill:
   • Let the pudding cool to room temperature. Once cooled, place it in the refrigerator for 2-3 hours to set completely.
7. Serve:
   • Slice the pudding into portions and serve cold. You can garnish it with a sprinkle of cinnamon, grated chocolate, or fresh fruits if desired.

Tips:

• Stir continuously when cooking to prevent burning or lumps.
• Adjust sugar to your sweetness preference.
• Add flavor variations like cocoa powder or matcha for a twist.

Let me know if you’d like other variations or a video guide for this recipe