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Thai Milk Pudding 2

Serves 4 to 6 Dessert vegetarian, Desserts

Thai Milk Pudding 2

Thai Milk Pudding 2 is a comforting staple at home gatherings, often enjoyed as a soothing conclusion to meals shared among family and friends. This version is passed down through generations, highlighting the essence of everyday Thai cooking where intuition guides the hand in balancing salt and enriching the dish with a generous touch of fat. It's a reflection of how food is lovingly prepared and shared in Thai households.

The pudding is smooth and velvety, with the creamy richness of milk and a gentle sweetness from sugar, layered with the warmth of vanilla. It carries a delicate balance, a subtle indulgence that softly melts on the tongue, inviting you to savor its simple yet profound flavors.

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 and 40 grams of starch to the milk. Stir the mixture gently with a whisk to ensure the starch dissolves completely and there are no lumps. This will help create a smooth pudding texture.
  2. Place the saucepan over medium heat. Stir the mixture continuously with a wooden spoon or heat-resistant spatula to prevent the starch from settling at the bottom. As the mixture heats, it will begin to thicken. Look for a consistency where the mixture coats the back of your spoon, indicating that the starch is fully activated.
  3. Once the mixture has thickened, remove the saucepan from the heat. Add 1 teaspoon of vanilla to the mixture and stir well to incorporate the flavor evenly. The vanilla will enhance the pudding's aroma and add depth to its taste.
  4. Pour the pudding mixture into individual serving dishes or a large serving bowl. Allow it to cool slightly at room temperature for about 10 minutes. This brief cooling period will help the pudding set slightly before chilling.
  5. Transfer the pudding to the refrigerator to chill completely. Let it sit in the fridge until it reaches a firm, set texture, which usually takes a few hours. The pudding should be firm enough to hold its shape when scooped with a spoon.
  6. Once the pudding is fully set, it is ready to serve. You can garnish with a sprinkle of sugar or a few nuts if desired, but it is delicious on its own. Serve the Thai Milk Pudding chilled, allowing its creamy texture and subtle sweetness to shine.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

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

Available soon on Amazon…

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