Sweet Milk Curds in Golden Syrup
A humble yet magical dessert made with just pantry staples: whole milk transforms into tender little pearls bathed in a warm golden syrup. Incredibly simple, gluten-free, and just as delicious served warm from the pan or chilled from the fridge.
🛒 Ingredients
5 servings
- 1 litre (4 cups) whole milk
- 2 tablespoons white vinegar
- 8 tablespoons (160 g / ¾ cup) granulated sugar
- 1 pinch of cinnamon or a few drops of vanilla extract (optional)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Pour the whole milk into a heavy-bottomed saucepan. Add the white vinegar and stir gently to begin curdling. Do not substitute lemon juice — it makes the dessert bitter.
- 2
Place over medium heat, uncovered, and bring slowly to a boil. Small curds will begin to form as the milk separates.
- 3
As soon as the milk boils, sprinkle in the granulated sugar and stir a few times to incorporate.
- 4
Continue cooking over medium heat, stirring occasionally, as the whey gradually turns into a light golden syrup and the curds firm up into distinct little pearls.
- 5
Remove from heat once the pearls are firm and the syrup has thickened slightly — about 15 to 20 minutes total.
- 6
Serve warm straight from the pan, or spoon into ramekins and refrigerate for at least 1 hour before serving chilled.
💡 Chef's Tip
Stir in cinnamon or vanilla along with the sugar for extra depth of flavour. Keeps refrigerated in an airtight container for up to 3 days.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
