Creamy Powdered Milk Pudding
A silky, comforting pudding made entirely from pantry staples that comes together in minutes on the stovetop. The powdered milk gives it a uniquely rich and velvety texture reminiscent of homemade dulce de leche. Simple, budget-friendly, and utterly satisfying with no oven required.
🛒 Ingredients
10 servings
- 500 ml whole milk
- 1 tablespoon cornstarch
- 7 tablespoons powdered milk (adjust to taste)
- Granulated sugar, to taste
- Extra powdered milk for dusting (optional)
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Directions
- 1
Whisk the cornstarch into the cold milk directly in a saucepan until fully dissolved with no lumps.
- 2
Place over medium heat and stir continuously with a wooden spoon or spatula — do not stop stirring.
- 3
Once the mixture begins to warm, gradually whisk in the powdered milk and sugar, keeping the mixture moving at all times.
- 4
Reduce to low heat and continue stirring until the pudding thickens and pulls away from the sides — the spatula should leave the bottom of the pan visible when drawn across.
- 5
Pour immediately into individual ramekins or a shallow serving dish.
- 6
Cool to room temperature, then refrigerate for at least 30 minutes before serving.
- 7
Dust with powdered milk just before serving for a decorative, creamy finish.
💡 Chef's Tip
Steep a split vanilla bean in the milk as it heats for extra depth of flavour. The pudding firms up further as it chills, so take it out of the fridge a few minutes before serving. Keeps well for up to 3 days covered in the refrigerator.
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