Thai Milk Pudding

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. Stir gently with a whisk to dissolve the sugar completely. Place the saucepan over medium heat and continue stirring occasionally until the mixture is warm but not boiling, ensuring the sugar is fully dissolved and the milk is heated evenly.
2. In a small bowl, mix 40 grams of starch with a few tablespoons of the warm milk mixture to create a smooth slurry. This step prevents lumps from forming in your pudding. Gradually pour the slurry back into the saucepan, stirring continuously to incorporate it smoothly into the milk mixture.
3. Continue to cook the mixture over medium heat, stirring constantly with a whisk. As the mixture heats, it will begin to thicken. Look for a smooth, velvety texture that coats the back of a spoon without dripping off too quickly. This indicates that the starch has activated and the pudding is thickening properly.
4. Once thickened, remove the saucepan from the heat and stir in 1 teaspoon of vanilla. The vanilla will enhance the flavor and add a fragrant aroma to the pudding. Ensure it is evenly distributed by stirring thoroughly.
5. Pour the pudding into individual serving bowls or a large dish, depending on your preference. Allow it to cool slightly at room temperature, then cover with plastic wrap to prevent a skin from forming. Place in the refrigerator to chill completely, which will further set the pudding into a firm, spoonable consistency.
6. Once chilled, the pudding should be firm and hold its shape when scooped. Serve the Thai Milk Pudding cold, optionally garnished with a sprinkle of sugar or nuts for added texture and flavor. Enjoy this creamy dessert as a delightful end to your meal.