Homemade Sweet Milk Pudding
Submitted by stelladias77
Homemade sweet milk pudding, a light molded custard set with gelatin and lightened with whipped egg whites. Vanilla-scented, jiggly, and topped with cashews and raisins for a simple, delicate dessert.
YIELD
5 servingsPREP
25 minCOOK
15 minREADY
2 hrsThis molded milk pudding sits somewhere between a custard and a jelly, with a soft, jiggly set and a delicate, milky-sweet flavor. It’s a homely Sri Lankan dessert that looks far fancier than it is.
The base is a simple cooked custard of milk, egg yolks, and sugar, set with gelatin so it firms up cleanly in molds.
The clever step is folding in whipped egg whites before it sets, which lightens the pudding into something almost mousse-like rather than dense.
A drop of food coloring and a little vanilla make it pretty and fragrant, and a scatter of cashews and raisins on top adds crunch and chewy sweetness.
Set in molds and chilled for a couple of hours, it turns out with a wobble and a smooth, glossy surface.
Chef Tips
- Soften the gelatin in cold water first, then stir it into the warm milk so it dissolves smoothly with no lumps.
- Temper the egg yolks by adding them to the hot milk gradually so they don’t scramble.
- Fold the egg whites in gently to keep the pudding light and airy.
- Chill the full two hours, or until fully set, before unmolding.
Variations
- Flavor with cardamom, rosewater, or a little grated nutmeg.
- Top with toasted coconut or chopped pistachios instead of cashews.
- Layer two colors of pudding for a striped, festive look.
Ingredients
Directions
Heat the milk in saucepan over low heat, until it begins to boil.
Beat eggs yolk and sugar until creamy. Add the egg mixture into the milk.
Sprinkle gelatin over a bit of water in a small bowl, let stand until softened and put into milk.
Pour milk mixture into a bowl to cool. Beat egg whites until foamy.
Mix the food colouring and vanilla into the milk mixture and add in the egg whites.
Pour the milk mixture into greased molds or metal cups (your choice of size) and refrigerate to set for two hours.
Sprinkle with cashew and raisins.
Serve and enjoy.
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