Milk Creamy Dessert (Printable)

Rich and velvety milk and cream dessert with vanilla, perfect for an indulgent yet light treat.

# What You'll Need:

→ Dairy

01 - 2 cups whole milk
02 - 1 cup heavy cream

→ Sweetener

03 - 1/3 cup granulated sugar

→ Thickener

04 - 2 tablespoons cornstarch

→ Flavorings

05 - 1 teaspoon pure vanilla extract
06 - Pinch of salt

# Directions:

01 - In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until just beginning to simmer, stirring occasionally.
02 - In a small bowl, whisk together granulated sugar and cornstarch until fully blended.
03 - Gradually add the sugar and cornstarch blend into the hot milk mixture, whisking constantly to prevent lumps.
04 - Continue cooking over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, approximately 5 to 7 minutes.
05 - Remove from heat and stir in vanilla extract and a pinch of salt until well combined.
06 - Pour the mixture into serving dishes. Allow to cool to room temperature, then refrigerate for at least 2 hours until set and chilled.
07 - Present plain or garnish with fresh fruit, chocolate shavings, or nuts according to preference.

# Cooking Tips:

01 -
  • It comes together in less time than it takes to watch your favorite show, no special equipment needed.
  • The texture is so velvety it actually tastes expensive, which never gets old when you made it yourself.
  • Naturally vegetarian and gluten-free, so you can serve it without having to explain or apologize.
02 -
  • Constantly whisking when you add the thickener is non-negotiable, or you'll end up with lumpy patches that no amount of stirring can fix.
  • The pudding will continue to thicken slightly as it cools, so don't panic if it seems a bit loose when you first pour it.
  • Two hours of chilling is the minimum, but overnight makes it even better and gives you that custard-like set.
03 -
  • Make this dessert a day ahead so you can relax instead of frantically chilling it at the last minute.
  • If you accidentally get lumps, strain the whole mixture through a fine mesh sieve before serving and no one will know.

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