I had these beef gelatin sheet left overs for practice so this time I want to make one of Japan favorite dessert which is milk pudding. I see them sold in these very cute small glass container that resemble the container to carry the milk after being taken from the cow. Bakeries always have some selection of these and each has their own specialties. In this recipe I will make the Hokkaido version which is so simple and you children will enjoy them.
Ingredients:
200 ml milk
50 ml heavy cream
1 gelatin sheet, soaked in cold water
2 tsp custard powder (optional)
3 tbs sugar
How to prepare:
-in a pan add the milk, custard powder and sugar
-stir well until dissolved and turn of heat in low
-cook while stirring but do not boil
-turn of heat and add the heavy cream
-add the gelatin and stir well
-add the mixture into small glass containers
-cool of and add into the refrigerator
Tips:
I add some fruit sauce on top of it and some berries to go along
Hey Mama Miyuki, would you like to join us for a party? It’s a blog party I’m hosting on my blog called Fiesta Friday. It’d be cool to have someone from Japan joining us. Would you, please? 🙂
Sure I will. What should I do?
Check out my Fiesta Friday page to find out the details:
http://thenovicegardener.wordpress.com/fiesta-friday/
Let me know if you have any questions. Thanks, Miyuki! XOXO
Ok will do
Hi Mama Miyuki! Does the custard powder give the pudding the taste of eggs? Would you add it in or not? 🙂
Do you know a “european” replacement for the custard powder? We don’t have that in Finland. 😦 Will I be fine without it?
Custard Powder can be replaced by fresh buttermilk, creamer powder, liquid creamer or evaporated milk