Everyone’s Milk Pudding - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

measuring cups and spoons
large saucepan
medium bowl
whisk
large serving bowl or 8 individual serving dishes

Ingredients

4 cups milk, divided
1/2 cup granulated sugar
1/3 cup (75 mL) cornstarch
2 tsp rose water (optional)
1 to 3 tsp (5 to 15 mL) vanilla (see below)
1/4 cup (60 mL) raisins
1/2 tsp (2 mL) cinnamon

Directions

In a large saucepan, stir 3 cups of milk with sugar. Set over medium-high heat, stir and bring to a simmer.
Place remaining milk in a medium bowl. Whisk in cornstarch until dissolved. Once milk reaches a simmer, whisking continuously, add cornstarch mixture.
Bring to a full rolling boil; stir continuously until mixture thickens, 1 to 2 minutes. Remove from heat; stir in rose water, if using, and 1 tsp vanilla. If not using rose water, stir in 3 tsp vanilla.
Pour into a bowl or individual serving dishes. To prevent a skin from forming, place plastic wrap on surface of pudding. Refrigerate at least 4 hours or until set. Discard plastic wrap.
Sprinkle with raisins and cinnamon or your favourite toppings.