Japanese Milk Pudding

Ingredients

• 160 g whole milk
• 70 g heavy cream
• 30 g condensed milk
• 10 g milk powder
• 2 g tapioca starch (can be replaced with cornstarch)
• 2 g gelatin sheets (dry weight; soaked in cold water until softened)
• salt (a small pinch)
• 2 g dark rum (optional; white rum is not recommended)

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), 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.

Notes

If the pudding is too sweet, reduce the condensed milk to 10–20g. If the final texture feels grainy, the starch may not have fully gelatinized; consider switching to cornstarch or omitting the starch entirely in future batches.

Nutrition per serving

• dessert
• Japanese
• no-bake
• pudding
• milk pudding
• sweet