Chinese Milk Pudding 2

Ingredients

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

Method

1. Start by preparing your ingredients. Measure out 1 liter of milk and pour it into a medium-sized saucepan. Add 100 grams of sugar to the milk. Stir gently to dissolve the sugar completely before applying any heat. This ensures the sugar doesn't settle at the bottom and burn.
2. In a small bowl, mix 40 grams of starch with a small amount of the milk mixture to create a smooth slurry. This step prevents lumps from forming when you add it to the hot milk. Ensure the slurry is free of any clumps before proceeding.
3. Place the saucepan with the milk and sugar mixture over medium heat. Stir continuously with a wooden spoon to prevent the milk from sticking to the bottom. Heat the mixture until it is warm but not boiling, which helps the sugar fully dissolve and the milk to infuse with sweetness.
4. Gradually add the starch slurry to the warm milk while stirring continuously. This will thicken the mixture. Keep stirring until the mixture becomes smooth and starts to thicken, resembling a thin custard. This texture indicates the starch is activating.
5. Once thickened, remove the saucepan from the heat and stir in 1 teaspoon of vanilla. The vanilla adds a fragrant aroma and enhances the flavor of the pudding. Ensure it is evenly distributed throughout the mixture.
6. Pour the pudding mixture into individual serving dishes or a large shallow dish. Allow it to cool at room temperature for a few minutes, then transfer to the refrigerator. Chill until the pudding is set and firm to the touch, which usually takes a few hours.
7. Once set, remove the pudding from the refrigerator. It should have a smooth, firm texture that holds its shape when scooped. Serve the pudding chilled, optionally garnished with a sprinkle of sugar or nuts for added texture and flavor.