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Step-by-Step Directions
Step 1: Prepare the Gelatin
If you’re using gelatin powder, dissolve it in 4 tablespoons of water in a small bowl and let it sit for about 5 minutes to bloom.
If using gelatin sheets, soak them in cold water for about 5 minutes until soft, then squeeze out any excess water.
Step 2: Heat the Milk and Sugar
In a small saucepan over medium heat, warm the milk and sugar, stirring until the sugar dissolves. Do not let it boil—just heat until it’s warm.
Step 3: Add the Gelatin
Remove the saucepan from the heat and stir in the bloomed gelatin until completely dissolved. Make sure it’s fully incorporated to avoid any lumps in the pudding.
Step 4: Pour into Molds
Pour the mixture into pudding molds or small serving cups. Allow it to cool slightly before placing in the refrigerator.
Step 5: Chill
Refrigerate for at least 2-3 hours, or until set. The pudding will firm up and develop a smooth, creamy texture.
Step 6: Serve
Once set, you can enjoy the pudding directly from the molds or run a knife around the edges and carefully turn it out onto a plate.
Tips for the Best Milk Pudding
- For Extra Creaminess: Substitute half of the milk with heavy cream for a richer texture.
- Sweetness Adjustment: Adjust the sugar to taste. For a slightly less sweet pudding, use just 2 tablespoons.
- Gelatin Consistency: Make sure the gelatin is fully dissolved to avoid any lumps. If you have lumps, strain the mixture before pouring it into molds.
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