Japanese Milk Pudding

Steps

1. 1

   Soak the gelatin sheets in cold water until softened. Set aside.

2. 2

   In a saucepan, combine the whole milk, heavy cream, condensed milk, milk powder, tapioca starch, and a small pinch of salt. Stir well until the mixture is completely smooth.

3. 3

   Heat the mixture over medium heat to approximately 70°C (158 °F) (158°F (70 °C)), stirring constantly to prevent the bottom from sticking or burning.

4. 4

   Turn off the heat. Add the softened gelatin sheets and stir quickly until they are fully dissolved into the warm liquid.

5. 5

   Add 2g of dark rum if using, and stir to combine.

6. 6

   Strain the mixture through a fine-mesh sieve into serving bowls to ensure a silky texture and remove any bubbles from the surface.

7. 7

   Cover the bowls with plastic wrap and refrigerate for at least 6 hours until the pudding is fully set.

   Start 6-hour timer