Agar-agar milk pudding with condensed milk and raspberry
This creamy milk pudding tastes delectable and the raspberry makes it delightful to enjoy. Especially in the hot summer days when you fancy some cool desserts.
Servings: 16
Equipment
- Pudding mould (that can hold approximately 6 cups of liquid).
- Cooking pan
- Wooden spoon and/ or
- Hand whisk
Ingredients
- 2 teaspoons agar-agar powder.
- ⅔ cup condensed milk see the note.
- 3 cups whole milk see the note.
- 5 teaspoons cornflour/ corn starch.
- Pinch of salt see the note.
- 2 cups raspberries frozen or fresh
- ½ cup water.
- 1 ½ tablespoons granulated sugar.
Instructions
- Get your pudding mould ready, the one that can hold approximately 1.5-litre liquid.
- Put most of your raspberries on the bottom of the mould. Leave about 10-15 raspberries for the pudding.
- In a small saucepan, put the rest of the raspberries in. Add the water, sugar and ½ teaspoon of agar-agar powder.
- Heat it at medium heat as you stir and mash the fruits.
- When it reaches boiling point, continue to cook further for another 3 minutes as you keep stirring.
- Then pour the mixture over the raspberries little by little. You don’t want to pour it all out at one go. Otherwise, the fruits will float up (see the note).
- When your berries pudding is almost set you can start cooking your milk pudding.
- In a saucepan, put about 650 ml of the milk in together with the rest of agar-agar powder (1 ½ tsp), condensed milk, and a pinch of salt. Stir well and boil it at medium heat.
- Take care and keep stirring.
- At the same time put the rest of the milk in a measuring jug and add in the cornflour. Stir it well, and set aside.
- When you see fine boiling bubbles around the milk in the saucepan, pour some of the milk into the milk & cornflour mixture. Using a whisk, stir carefully.
- Then put the mixture back into the saucepan, and continue to cook.
- Keep stirring every now and again until the mixture is boiling.
- After about 3 minutes boiling, pour the milk mixture in the mould on the top of your raspberry mixture.
- Let it set and enjoy your pudding.
Notes
- If you don’t have condensed milk or prefer not to use it, you can always substitute it with ½ cup of granulated sugar + ⅓ milk + ¼ tsp agar-agar powder.
- When you pour the raspberry mixture into the mould, try to do it little by little with a little time-gap in between. The idea is you want to make sure the fruits absorb the liquid. If you pour it all at one go, chances are the fruits will float around. They'll refuse to stay at the bottom ?.
- You can use semi-skimmed milk or skimmed milk if you prefer.
- For a vegan option, you can use coconut milk, almond, or any other vegan milk that you love. Same goes for the condensed milk. You can choose vegan condensed milk or substitute it with the composition stated above.
- Try not to skip adding the salt. Because a little salt in your desserts will enhance the flavour and make your desserts taste more delicious.
- But make sure your milk pudding is ready before the raspberry mixture has gone completely set. Otherwise, both mixture won’t stick together.
Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 46mg | Fiber: 1g | Sugar: 11g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.