Milk Pudding

This dessert may look “basic” but it tastes so luscious and even refreshing. It is so soft and delicate with the perfect hint of vanilla and cinnamon.

Of course, for a good milk pudding you will need good quality milk. Which is why we have used the Luna Full Cream Milk Powder, kindly provided to us by one of our partners, Miyami Traders. The Luna Full Cream Milk Powder has a sweet and creamy taste to it, making it go so well with coffees and teas. As for a recipe like this, the Luna Full Cream Milk Powder is great to use as it is really rich in flavor and taste.

Serving size: 5

Ingredients:

• ½ cup Luna Full Cream Milk Powder
• 2 ½ cups room temperature water
• 1/3 cup corn flour
• 3-inch cinnamon stick
• ½ cup sugar
• ½ tsp vanilla essence
• 1 ½ tbsp chopped pistachio

Instructions:

1. In a jar, mix ½ cup Luna Full Cream Milk Powder with 2 ½ cups water. Keep aside ½ cup of the milk.
2. In a bowl, add in corn flour and the ½ cup of the milk that you set aside. Mix well.
3. Heat a pot and add in the remaining milk, cinnamon stick, sugar and stir well.
4. Then pour in the corn flour mixture and vanilla essence. Keep stirring the mixture on medium heat for 5-6 minutes or until it thickens.
5. Pour in the milk pudding mix to a medium sized bowl (we used a bowl of around 5-iches in diameter and 4 ½ inches deep) and refrigerate for 4 or 5 hours. This will set the pudding.
6. After taking it out of the refrigerator, put the bowl upside down on a flat plate. Slowly take the bowl off the pudding.
7. Now you can top the milk pudding with the chopped pistachios and serve.