Simple and gluten-free milk pudding made with milk (or plant-based beverage), cornstarch, and sugar. A traditional snack that can be served plain or garnished with a topping of choice.
In a bowl, dissolve the cornstarch in cold milk, stirring with a whisk until a homogeneous mixture is obtained.
Add the sugar and, if desired, a few drops of vanilla essence; mix well.
Pour the mixture into a saucepan and heat over low-medium heat, stirring continuously with the whisk to avoid lumps.
When the mixture thickens, turn off the heat.
Transfer the pudding to a container and let it cool first to room temperature, then refrigerate for at least half an hour.
Serve the pudding as it is or add a topping of choice (fruit, cocoa, caramel, etc.).
Whisk
Saucepan
Bowl
Cooling container
In the refrigerator, covered, for 2-3 days
It keeps in the refrigerator covered for 2-3 days. The thickening time depends on the quantity and type of milk used; stir continuously to avoid lumps.
Italy, Lombardia
| Energy (kcal) | 172.6 |
| Carbohydrates (g) | 18.17 |
| of which Sugars (g) | 10.63 |
| Fat (g) | 8.32 |
| of which Saturates (g) | 4.85 |
| Protein (g) | 7.43 |
| Sale (g) | 0.16 |
