Simple, yet so rich and creamy, these personalized puddings are perfect for pleasing everyone's palates. This recipe is taken from the 2016 Milk Calendar.
- Prep: 10 min
- Cooking: 10 min
- Refrigeration: 4 h
- 4 cups (1 L) Milk divided
- 1/2 cup (125 mL) granulated sugar
- 1/3 cup (75 mL) cornstarch
- 2 tsp (10 mL) rosewater (optional)
- 1 to 3 tsp (5 to 15 mL) vanilla
- 1/4 cup (60 mL) raisins
- 1/2 tsp (2 mL) cinnamon
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In a large saucepan, stir 3 cups (750 mL) 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 min. Remove from heat; stir in rosewater, if using, and 1 tsp (5 mL) vanilla. If not using rosewater, stir in 3 tsp (15 mL) 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.
Rosewater is used in Middle Eastern cooking. It can be found in large supermarkets.
Garnish with pomegranate seeds and pistachios or your favourite dried fruit trail mix combo. Substitute toasted slivered almonds for raisins.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 151 mg|
|Vitamin B12:||32 %|
|Vitamin D:||30 %|