Servings: 4
Japanese Milk Pudding ミルクプリン
Soft, sweet, and jiggly Japanese milk pudding is an easy no-bake dessert recipe made with a few simple ingredients!
Ingredients
- 5 g gelatin powder *1
- 50 ml water
- 250 ml milk
- 2 tbsp sugar
Instructions
- In a small bowl, add 5g of gelatin powder to 50ml of cold water.
- Let it sit for 5–10 minutes to fully bloom (absorb the water and soften).
- In a small saucepan, combine milk and sugar.
- Heat over medium-low heat, stirring gently until the sugar fully dissolves. Do not let the milk boil—just heat until it’s warm and steamy.
- Once the milk is warm and the sugar has dissolved, remove it from the heat.
- Stir in the bloomed gelatin until it melts completely into the milk.
- Pour the mixture through a fine mesh strainer to ensure a silky-smooth texture and into small serving cups, glasses, or ramekins.
- Let the puddings cool to room temperature, then cover and refrigerate for at least 2–4 hours, or until fully set.
- Serve chilled. Enjoy as is, or top with fresh fruit, berry compote, caramel sauce, or a dusting of matcha.
Notes
*1 follow the directions of your packet.
Nutrition
Calories: 66kcal, Carbohydrates: 9g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Cholesterol: 8mg, Sodium: 28mg, Potassium: 97mg, Sugar: 9g, Vitamin A: 104IU, Calcium: 80mg, Iron: 0.02mg