Milk pudding without eggs and gelatin
This milk pudding with no eggs and gelatin is an easy and quick dessert. It is more dense than the panna cotta but can be garnished in a similar way with the caramel, melted chocolate or fruit sauce. I have served my milk pudding with some acacia honey, a sprinkle of cinnamon and a walnut - simple and delicious dessert.
For 2 Person(s)
- 25 g butter
- 25 g all-purpose flour
- 1 tbsp (or more) brown sugar
- 1 tsp vanilla extract
- 250 ml milk
Ingredients for the topping
- acacia honey to taste
- cinnamon to taste
- 1 walnut
Milk pudding without eggs and gelatin Directions
- In a saucepan, melt the butter over low heat. Gradually add the flour and stir with a whisk or with a wooden spoon. Cook for a few minutes.
- Add the sugar and cook for another minute always stiring the mixture.
- Add the milk and vanilla extract. Stir well to avoid creating lumps and cook for another 4 - 5 minutes on low heat until the pudding thickens and begins to boil.
- Divide the pudding into the molds of your choice. Cover with plastic wrap (it needs to touch the pudding) to avoid the creation of a dense part and as soon as the dessert becomes lukewarm put in the refrigerator to solidify for at least half an hour.
- After this time place the molds very briefly in a very warm water to facilitate the release of the puddings from the mold. Serve with acacia honey, a sprinkle of cinnamon and a walnut on top or any other garnish to your liking.
It tastes funny! - goldenlilly