Filipino Milk Pudding 2

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 low heat and gently warm the milk, stirring occasionally to prevent it from forming a skin. The milk should be warm to the touch but not boiling.
2. In a separate bowl, combine 100 grams of sugar and 40 grams of starch. Mix them well to ensure the starch is evenly distributed. This will help prevent lumps when you add it to the milk.
3. Gradually whisk the sugar-starch mixture into the warm milk. Continue to stir constantly to dissolve the sugar and evenly distribute the starch. The mixture should start to thicken slightly, resembling a smooth, creamy consistency.
4. Once the mixture has thickened, add 1 teaspoon of vanilla extract. Stir it in thoroughly to infuse the pudding with a subtle vanilla aroma. The mixture should now be thick enough to coat the back of a spoon.
5. Continue cooking the mixture over low heat, stirring constantly, until it reaches a pudding-like consistency. This will take a few minutes, and you'll know it's ready when the pudding holds its shape when you run a spoon through it.
6. Remove the saucepan from the heat and allow the pudding to cool slightly. Pour the pudding into individual serving dishes or a large bowl, smoothing the top with a spatula. Let it cool to room temperature, then refrigerate until fully set.
7. Once the pudding is chilled and firm to the touch, it's ready to serve. You can finish it with a sprinkle of sugar on top for added sweetness and texture. Serve the pudding cold, allowing its creamy texture and delicate flavor to shine.