Korean Milk Pudding

Ingredients

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

Method

1. In a medium saucepan, combine 1 L of milk and 100 g of sugar. Stir gently over medium heat until the sugar is completely dissolved. This will ensure a smooth texture in your pudding without any graininess.
2. In a small bowl, mix 40 g of starch with a little cold water to create a smooth slurry. Gradually add this slurry to the warm milk mixture, stirring constantly. This step is crucial to prevent lumps from forming in your pudding.
3. Continue to cook the mixture over medium heat, stirring constantly with a wooden spoon or spatula. As the mixture heats, it will begin to thicken. You'll know it's ready when it coats the back of the spoon and leaves a clear line when you run your finger through it.
4. Remove the saucepan from the heat and stir in 1 tsp of vanilla. This will add a subtle, fragrant aroma to your pudding, elevating its flavor profile.
5. Pour the thickened mixture into individual serving dishes or a shallow pan. Allow it to cool at room temperature for about 10 minutes, then transfer to the refrigerator to chill. The pudding should be firm to the touch and hold its shape when set.
6. Once chilled, the pudding is ready to serve. You may garnish with a sprinkle of nuts or a drizzle of syrup if desired. Serve cold for the best texture and flavor, sharing it with family or friends at the table.