Turkish milk pudding gets its signature wobble from rice starch, not gelatin—Ottoman palace cooks perfected this technique in 1453.
Milk Pudding
Indulge in the creamy delight of this velvety milk pudding, a dessert that's as simple to whip up as it is to savor! With just a handful of ingredients like rich milk and sweet vanilla, along with a touch of cornstarch for that perfect fluffy texture, you'll have a decadent treat that’s sure to impress. Enjoy it chilled for a refreshing end to any meal!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 full tablespoon butter (14 g)
- 1 liter half-skimmed milk (4.23 cup)
🫙Pantry Staples(4)
- grated coconut
- 150 grams flour (1.2 cup)
- 230 grams sugar (1.15 cup)
- 1 pack of vanilla sugar
📦Other(1)
- ground pistachiooptional
👨🍳 Instructions
- 1
In a pan, combine 1 liter of half-skimmed milk, 150 grams of flour, and 230 grams of sugar while the heat is off. Mix well and then turn on the heat.
- 2
Stir until it becomes a thick pudding. Turn off the heat and add 1 pack of vanilla sugar and 1 full tablespoon of butter. Mix until melted and well combined.
- 3
Pour the pudding into small bowls or cups that have been moistened. Refrigerate for about 2 to 3 hours.
- 4
Once set, dip the pudding in grated coconut to coat it. Optionally, decorate with ground pistachio.
💡 Pro Tips
- ✓Heat the milk mixture to exactly 185°F (85°C) while stirring constantly to activate starch gelatinization without scorching proteins that would create lumps.technique185°F
- ✓Use a 6.5:1 milk-to-flour ratio (1000ml:150g) and whisk flour into cold milk first to prevent gluten development and ensure smooth starch dispersion.ingredient6.5:1 ratio
- ✓Add butter at exactly 140°F after cooking because butterfat emulsifies properly at this temperature, creating silky texture without breaking the emulsion.timing140°F
- ✓Chill pudding for minimum 4 hours at 35-38°F to allow starch molecules to fully retrograde and create proper gel structure for unmolding.timing4 hours at 35-38°F
- ✓Use a heavy-bottomed saucepan with 3mm+ thickness to distribute heat evenly and prevent hot spots that cause flour to clump or scorch.equipment3mm thickness
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Turkish milk pudding gets its signature wobble from rice starch, not gelatin—Ottoman palace cooks perfected this technique in 1453.
Milk Pudding
Indulge in the creamy delight of this velvety milk pudding, a dessert that's as simple to whip up as it is to savor! With just a handful of ingredients like rich milk and sweet vanilla, along with a touch of cornstarch for that perfect fluffy texture, you'll have a decadent treat that’s sure to impress. Enjoy it chilled for a refreshing end to any meal!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 full tablespoon butter (14 g)
- 1 liter half-skimmed milk (4.23 cup)
🫙Pantry Staples(4)
- grated coconut
- 150 grams flour (1.2 cup)
- 230 grams sugar (1.15 cup)
- 1 pack of vanilla sugar
📦Other(1)
- ground pistachiooptional
👨🍳 Instructions
- 1
In a pan, combine 1 liter of half-skimmed milk, 150 grams of flour, and 230 grams of sugar while the heat is off. Mix well and then turn on the heat.
- 2
Stir until it becomes a thick pudding. Turn off the heat and add 1 pack of vanilla sugar and 1 full tablespoon of butter. Mix until melted and well combined.
- 3
Pour the pudding into small bowls or cups that have been moistened. Refrigerate for about 2 to 3 hours.
- 4
Once set, dip the pudding in grated coconut to coat it. Optionally, decorate with ground pistachio.
💡 Pro Tips
- ✓Heat the milk mixture to exactly 185°F (85°C) while stirring constantly to activate starch gelatinization without scorching proteins that would create lumps.technique185°F
- ✓Use a 6.5:1 milk-to-flour ratio (1000ml:150g) and whisk flour into cold milk first to prevent gluten development and ensure smooth starch dispersion.ingredient6.5:1 ratio
- ✓Add butter at exactly 140°F after cooking because butterfat emulsifies properly at this temperature, creating silky texture without breaking the emulsion.timing140°F
- ✓Chill pudding for minimum 4 hours at 35-38°F to allow starch molecules to fully retrograde and create proper gel structure for unmolding.timing4 hours at 35-38°F
- ✓Use a heavy-bottomed saucepan with 3mm+ thickness to distribute heat evenly and prevent hot spots that cause flour to clump or scorch.equipment3mm thickness