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Korean Milk Pudding 2

Serves 4 to 6 Dessert vegetarian, Desserts

Korean Milk Pudding 2

Korean Milk Pudding 2 is a cherished dessert in Korean homes, often crafted by family cooks who understand the art of balancing simplicity and indulgence. This pudding is a staple at family dinners, where it is lovingly prepared with a generous hand, ensuring that every spoonful is rich in flavor and texture. The recipe reflects the way Korean families truly enjoy their food: with a pinch of salt measured by intuition and a generous use of fat to enhance its comforting nature.

The pudding should be smooth and creamy, offering a delicate sweetness that is perfectly balanced by the subtle warmth of vanilla. The use of milk and sugar creates a silky texture that is both soothing and satisfying, making it a delightful conclusion to a shared meal. It embodies the essence of home cooking, where each bite is both familiar and heartwarming, enjoyed best when surrounded by loved ones, without the need for any elaborate accompaniments.

Ingredients

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

Method

  1. In a medium saucepan, combine 1 liter of milk and 100 grams of sugar. Place the saucepan over medium heat and stir gently with a wooden spoon until the sugar is fully dissolved. This will take a few minutes, and you should notice the milk becoming slightly warmer to the touch. Be careful not to let the milk come to a boil, as this can alter the texture of the pudding.
  2. In a small bowl, mix 40 grams of starch with a small amount of the warm milk mixture to create a smooth slurry. This step is crucial to prevent lumps in your pudding. Once the starch is fully dissolved, slowly pour the slurry back into the saucepan, stirring constantly to ensure even distribution.
  3. Continue to cook the mixture over medium heat, stirring continuously. As the mixture heats, it will begin to thicken. You will know it is ready when it coats the back of your spoon and has a silky, smooth texture. This should take a few minutes, and you should see the mixture turning into a thick custard.
  4. Remove the saucepan from the heat and stir in 1 teaspoon of vanilla. The vanilla will enhance the flavor of the pudding, adding a subtle sweetness and aroma. Make sure the vanilla is fully incorporated into the custard.
  5. Pour the pudding mixture into individual serving dishes or a large serving bowl. Allow it to cool to room temperature, then cover with plastic wrap to prevent a skin from forming. Place the pudding in the refrigerator to chill until it is fully set, which will give it a firm yet creamy texture.
  6. Once the pudding is chilled and set, it is ready to serve. You can finish it with a sprinkle of sugar or a drizzle of syrup for added sweetness. Serve the Korean Milk Pudding 2 cold, as this enhances its creamy texture and delicate flavor, making it a delightful treat for sharing at the table.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

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

Available soon on Amazon…

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