Brown Sugar Milk Pudding
Brown Sugar Milk Pudding is a simple Japanese dessert with a sweet, milky taste and a silky, jiggly, creamy texture somewhere between a panna cotta and a jelly. Serve with brown sugar syrup and roasted soybean flour, and they make the perfect dessert for adults and kids.
Servings: servings
Ingredients
Milk Pudding
- 1 1/2 cups (375 ml) whole milk
- 1/2 cup (125 ml) heavy whipping cream
- 2 tbsp (25 gr) granulated sugar
- 2 tsp (7 gr) gelatin powder
- 1 1/2 tbsp (25 ml) water
- 1 tsp vanilla extract
Brown Sugar Syrup
- 1/4 cup (50 gr) brown sugar
- 3 tbsp (45 ml) water
Topping
Instructions
Milk Pudding
- In a small bowl, bloom gelatin powder with water for 5 minutes. Set aside.
- In a saucepan, add milk, heavy whipping cream, and sugar. Heat on low-medium heat until simmering but not boiling. Remove from the heat.
- Add bloomed gelatin and vanilla extract. Stir until the gelatin is fully dissolved.
- Strain the mixture through a fine sieve and pour evenly among the prepared serving bowls.
- Remove any bubbles or foam on the top with a spoon.
- Cool at room temperature until completely cooled. Chill the milk pudding until it is set for at least 4 hours or overnight.
Brown Sugar Syrup
- In a saucepan, add brown sugar and water. Heat on low heat and bring to a boil, stirring to dissolve the sugar. Turn off the heat and cool completely.
Assemble
- When you are ready to serve, pour brown sugar syrup on top of the milk pudding and sprinkle with kinako.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 52mg | Potassium: 211mg | Fiber: 0.1g | Sugar: 25g | Vitamin A: 595IU | Vitamin C: 0.2mg | Calcium: 149mg | Iron: 0.2mg
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