There probably isn’t a single person who hasn’t enjoyed a bowl of pudding. It is one of the ultimate comfort foods in the world of desserts — thanks to how easy it is to make, especially at home — in fact, every family has their version of the popular dessert. If you’ve been enamored by the enduring appeal of the soft, delicate dessert, we’ll tell you how to make puddings that are based on popular recipes from around the world.
Purin
This popular custard pudding is Japan’s take on the classic caramel pudding — the only difference being the bittersweet caramel sauce.
Ingredients
For the caramel sauce:
- 70 gm granulated sugar
- 1 tbsp water (room temperature)
- 1 tbsp water (hot)
For the pudding:
- 400 ml whole milk
- 100 ml heavy whipping cream
- ½ tsp pure vanilla extract
- 3 large eggs
- 70 gm sugar
Instructions
To make the caramel sauce:
- Combine sugar and room temperature water in a heavy-bottomed saucepan. On medium-low heat, heat the mixture without stirring it.
- Once the sugar has dissolved, crank up the heat to medium-high; do not stir.
- Eventually, you’ll see a lot of bubbles — indicating the sugar beginning to caramelize.
- Keep swirling the pot until the sugar reaches a dark caramel color. At this point, turn off the heat.
- Immediately, but slowly, pour 1 tbsp of hot water. Swirl the saucepan to ensure that it’s combined.
- Before the caramel sauce hardens, pour it into your pudding molds, covering ⅛ inch at the base.
To make the pudding:
- Combine whole milk, heavy whipping cream and vanilla extract in a saucepan and whisk.
- Heat the mixture on medium-low and allow it to come to a simmer.
- In a separate bowl, whisk eggs. Add sugar to it and whisk again.
- While whisking, pour the simmering milk into the egg mixture. Do this gradually to prevent the eggs from curdling.
- Pour the pudding mixture into a sieve to get rid of any lumps.
- Divide it into the pudding molds.
- Using a candle lighter or a toothpick, get rid of any bubbles formed at the surface of the pudding mixture.
To bake:
- Place the pudding molds in a baking dish that’s at least 2 inches deep. Then add hot water to fill up half of the baking dish.
- Bake at 150°C for 35-45 minutes.
- Remove the molds from the water bath and place them on a wire rack to cool.
- Once cooled, cover the molds and refrigerate for 2-3 hours.
- To serve, flip the molds onto a plate.
Mango Pudding
This classic Chinese dessert is usually served at yum cha — which is tea time.
Ingredients
- 500 gm mango (peeled and deseeded)
- 2 tbsp granulated sugar
- 240 ml evaporated milk
- 1 tbsp gelatin powder
- 59 ml cold water
Instructions
- Add gelatin and water to a bowl and set it aside to bloom.
- Blend mango in the blender until smooth. Then add sugar and evaporated milk and blend until well combined.
- Microwave the gelatin mixture at 10-second intervals until the gelatin is completely dissolved.
- Add the gelatin to the mango mixture and blend until smooth.
- Pour the pudding mixture into bowls or glasses of your choice. Gently tap the bottom to get rid of any bubbles.
- Chill in the refrigerator for at least two hours.
- Serve with evaporated milk and mango chunks.
You can also try making Douhua, a vegan Chinese pudding delicacy that promises to blow your mind. The secret pudding ingredient here is tofu!
Sütlaç
Thick, creamy, comforting and delicious, this recipe for Sütlaç is a very popular and traditional dessert in Turkey.
Ingredients
- 50 gm short-grained rice
- 110 ml water
- 80 gm sugar
- 450 ml whole milk
- 100 ml double cream
- 10 ml vanilla extract
- 5 gm cornstarch
- 1 tsp ground cinnamon (for garnish)
Instructions
- Cook rice in the water. Once cooked, add milk — reserving 30 ml aside. Add sugar and double cream and stir. Bring the mixture to a boil.
- In a separate bowl, combine the reserved milk and cornstarch until dissolved.
- Reduce the heat and gradually pour the cornstarch mixture into the rice mixture while stirring constantly.
- Continue stirring for around 15 minutes until the mixture turns thick and creamy.
- Pour the pudding mixture into ramekins and dust the tops with cinnamon.
- Allow the mixture to cool before placing the ramekins on the grill. Cook until the top bubbles and darkens.
- Your Sütlaç is ready to be served.
Mahalabia
You need only four ingredients to create this 10-minute Middle Eastern milk pudding recipe.
Ingredients
- 1000 ml whole milk
- 1 tbsp cornstarch
- 130 gm sugar
- 120 gm whipping cream
- 1½ tsp ground cardamom
- >Nuts, shredded coconut or raisins (for garnish)
Instructions
- In a bowl, whisk milk, cream, sugar and cornstarch until everything’s dissolved.
- On medium heat, cook the mixture for about 10 minutes. Whisk continuously until it thickens.
- Lower the heat and continue whisking until you arrive at a pudding-like consistency.
- Remove from the heat and add ground cardamom (you can also add orange blossom water or rose water).
- Pour the dessert into small cups and refrigerate for 2-3 hours.
- Before serving, garnish with nuts, shredded coconut or raisins.
If you’re looking for healthy alternatives, you must try these chia seed pudding recipes that taste just like dessert! Or if you are looking for a classic, this bread pudding recipe will hit the right spot.