Milk Pudding

From basic recipes to advanced techniques, find everything you need to know about milk pudding making

Step-by-Step Tutorial

Classic milk pudding making steps

Classic Milk Pudding Recipe

Step 1: Preparation (5 minutes)

• Mix milk and cream, add vanilla extract

• Prepare egg yolks, gently beat without bubbles

• Pre-chill pudding molds

Step 2: Mix Custard (10 minutes)

• Add sugar to beaten egg yolks in three parts

• Stir slowly until sugar dissolves completely

Step 3: Heat & Pour (20 minutes)

• Heat custard mixture in water bath

• Strain to remove bubbles

• Pour into molds

Step 4: Steam & Cool

• Steam in water bath for 20-25 minutes

• Chill for 4+ hours after cooling to room temperature

Ingredients for milk pudding

🥛

Whole Milk

250ml

3.6%+ fat content

🥄

Heavy Cream

150ml

Animal-based cream

🥚

Egg Yolks

3 (about 45g)

Room temperature

🍯

Fine Sugar

45g

Fine granules

🌿

Vanilla Extract

2-3 drops

For aroma

🍶

Caramel Sauce

40g

Optional

Essential Tools

Basic Tools

  • • Pudding molds (80-90ml each)
  • • Whisk (stir at 45° angle slowly)
  • • Fine mesh strainer (strain twice)
  • • Food thermometer (essential)

Cooking Equipment

  • • Steamer (20-25 min water bath)
  • • Stainless steel bowl (for mixing)
  • • Water bath (maintain 75℃)
  • • Insulated container (cooling)

Auxiliary Tools

  • • Timer (precise timing)
  • • Measuring cup (liquid ingredients)
  • • Digital scale (solid ingredients)
  • • Plastic wrap (prevent skin)

Professional Tips

🌡️ Temperature Control

  • • Custard mix: 65℃ (±2℃)
  • • Water bath: 75℃
  • • Steam: medium-low 20-25 min
  • • Chill: 4+ hours

✨ Mixing Techniques

  • • Stir at 45° angle slowly
  • • Add sugar in three parts
  • • Avoid creating bubbles
  • • Stir constantly for even heating

🎯 Success Criteria

  • • Smooth surface, no bubbles
  • • Clean toothpick test
  • • Jiggly when shaken
  • • Silky smooth texture

User Reviews

Sarah

★★★★★

"The milk pudding made following this tutorial was amazing! So smooth and creamy. My whole family loved it!"

Mike

★★★★★

"The detailed steps make it easy even for beginners. High success rate!"

Emma

★★★★★

"The temperature control tips were super helpful. My pudding texture is so much better now!"

Video Tutorials

Milk Pudding Recipe | Soft & Creamy Milk Pudding | Milk Dessert Recipe

Wobbly Milk Pudding (Yes, Coconut Flavour)

Soft & Creamy Milk Pudding Recipe | No Agar | No Gelatine | No Egg | Easy Milk Pudding Recipe

Got milk at home? No flour, no oven!

Frequently Asked Questions

Why does my milk pudding have bubbles?

This usually happens when mixing too quickly. Try stirring slowly and let the mixture rest for a few minutes before pouring into molds.

What's the ideal milk temperature?

We recommend heating the milk to 60-70℃ (140-158℉) for the best texture.

How long should I chill the pudding?

We recommend chilling for 4-6 hours, preferably overnight, to ensure proper setting.

What is milk pudding in England?

For anyone unfamiliar with it, it is one of a tribe of puddings known as milk puddings which are essentially a starchy ingredient cooked in milk and sweetened with sugar, but in my opinion, they need to also contain cream and flavourings such as bay leaves, vanilla or lemon rind.

What is another name for milk pudding?

In some Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based.

What's the difference between custard and milk pudding?

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.