Description
Hokkaido Milk Pudding is a creamy and delightful dessert from Japan, perfect for any occasion.
Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon unsalted butter
Instructions
- In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
- In a separate bowl, whisk the eggs and vanilla extract together until well combined.
- Gradually add a small amount of the hot milk mixture to the eggs, whisking constantly to temper the eggs.
- Slowly pour the egg mixture back into the saucepan with the remaining milk mixture, stirring continuously.
- Continue to cook for an additional 2-3 minutes until the pudding is thick and creamy.
- Remove from heat and stir in the butter until melted and fully incorporated.
- Pour the pudding into individual serving cups or a large dish.
- Allow to cool to room temperature, then cover and refrigerate for at least 2 hours or until set.
Notes
- For a richer flavor, try adding a tablespoon of matcha powder to the milk mixture before cooking.
- You can also top the pudding with fresh fruit, caramel sauce, or a sprinkle of crushed nuts for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg