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Print Recipe
 Milk Pudding Recipe
The recipe couldn't be simpler. Yes, without chemistry, and more useful!!! And you can endlessly fantasize over its variations! Add both to the filling and to the creams...
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine Norwegian
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine Norwegian
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Pour about 400 g of milk into a saucepan, put on a small fire and dilute sugar + vanilla in it, stirring. Bring to a boil. Dilute the starch in 100 g of cold milk, add the yolk (yolk if eggs are medium-sized) and gradually pour, stirring all the time, the yolk-starch mixture into a saucepan with milk and sugar. Bring to a boil and, stirring, cook for 1-2 minutes. Remove from the stove. Add flavorings to taste (I had Amaretto syrup). If you prefer pudding in frozen form - it is necessary to pour the hot mass over the molds washed with cold water. Cover with foil or film. Put it in the refrigerator. Spicy is a wonderful "sauce" for sweet dishes, such as apple pies, etc.
    Pour about 400 g of milk into a saucepan, put on a small fire and dilute sugar + vanilla in it, stirring. Bring to a boil. Dilute the starch in 100 g of cold milk, add the yolk (yolk if eggs are medium-sized) and gradually pour, stirring all the time, the yolk-starch mixture into a saucepan with milk and sugar. Bring to a boil and, stirring, cook for 1-2 minutes. Remove from the stove. Add flavorings to taste (I had Amaretto syrup). If you prefer pudding in frozen form - it is necessary to pour the hot mass over the molds washed with cold water. Cover with foil or film. Put it in the refrigerator. Spicy is a wonderful "sauce" for sweet dishes, such as apple pies, etc.
  2. I have already, at the request of the cook, made the second approximate version. In the photo - just cooked, still hot pudding. That's what his sequence is.
    I have already, at the request of the cook, made the second approximate version. In the photo - just cooked, still hot pudding. That's what his sequence is.
  3. This pudding has acquired its color thanks to 2-3 tablespoons of egg liqueur.
    This pudding has acquired its color thanks to 2-3 tablespoons of egg liqueur.
  4. And here I use another hot pudding as a sauce for baking puff pastry (plum-apple strudel). Make sure that the milk does not burn! Try to carefully separate the yolks from the proteins, otherwise flakes will turn out from the protein residues!!!
    And here I use another hot pudding as a sauce for baking puff pastry (plum-apple strudel). Make sure that the milk does not burn! Try to carefully separate the yolks from the proteins, otherwise flakes will turn out from the protein residues!!!
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