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Caribbean Milk Pudding 2

Serves 4 to 6 Dessert vegetarian, Desserts

Caribbean Milk Pudding 2

Caribbean Milk Pudding 2 is a cherished staple at home tables across the islands, celebrated for its simplicity and warmth. It's a dish that finds its way onto the table for any occasion, from casual family dinners to festive gatherings. This version reflects the heart of Caribbean home cooking—salt judged by hand, a generous use of fat, and a table set for sharing.

With each spoonful, the pudding offers a silky, creamy texture balanced by the subtle sweetness of sugar and the fragrant whisper of vanilla. The milk provides a rich backdrop, while the starch gives it a comforting thickness. It's a dessert that invites indulgence, best enjoyed with a relaxed pace and good company.

Ingredients

  • 1 Lmilk
  • 100 gsugar
  • 40 gstarch
  • 1 tspvanilla

Method

  1. Start by pouring 1 liter of milk into a medium-sized saucepan. Place the saucepan over medium heat and allow the milk to warm gently. Stir occasionally with a wooden spoon to prevent a skin from forming on the surface. The milk should be warm but not boiling, which you can check by feeling a gentle warmth rising from the pot.
  2. In a separate bowl, combine 100 grams of sugar and 40 grams of starch. Mix these dry ingredients thoroughly with a whisk to ensure there are no lumps. This mixture will help thicken the pudding and give it a smooth consistency.
  3. Slowly add the sugar and starch mixture to the warm milk, stirring continuously with a whisk. This step is crucial to prevent clumping and ensure the starch dissolves evenly. Continue stirring until the mixture begins to thicken and coats the back of a spoon, which indicates the starch is activated.
  4. Once the mixture has thickened, reduce the heat to low and add 1 teaspoon of vanilla extract. Stir well to incorporate the vanilla, which will infuse the pudding with its signature aroma and flavor. Keep stirring for another minute to ensure the vanilla is evenly distributed.
  5. Pour the thickened mixture into a shallow dish or individual serving bowls. Allow it to cool at room temperature for about 10 minutes. This initial cooling will help the pudding set slightly before chilling.
  6. Transfer the pudding to the refrigerator and let it chill until fully set, which should result in a firm but creamy texture. The pudding is ready when it holds its shape when scooped with a spoon.
  7. Before serving, consider sprinkling a light dusting of sugar on top for added sweetness and texture. Serve the pudding chilled, allowing the flavors to meld and the texture to be enjoyed at its best.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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