Japanese Milk Pudding ミルクプリン

Ingredients

• 5 g gelatin powder (*1 )
• 50 ml water
• 250 ml milk
• 2 tbsp sugar

Instructions

1. 1

   add: In a small bowl, add 5g of gelatin powder to 50ml of cold water.

2. 2

   bloom: Let it sit for 5–10 minutes to fully bloom (absorb the water and soften).

3. 3

   combine: In a small saucepan, combine milk and sugar.

4. 4

   heat to dissolve: 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.

5. 5

   remove: Once the milk is warm and the sugar has dissolved, remove it from the heat.

6. 6

   Stir in the bloomed gelatin until it melts completely into the milk.

7. 7

   Pour the mixture through a fine mesh strainer to ensure a silky-smooth texture and into small serving cups, glasses, or ramekins.

8. 8

   refrigerate: Let the puddings cool to room temperature, then cover and refrigerate for at least 2–4 hours, or until fully set.

9. 9

   Serve chilled. Enjoy as is, or top with fresh fruit, berry compote, caramel sauce, or a dusting of matcha.