Name: Brown Sugar Milk Pudding with Kinako Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Japanese
Ingredients: 1 1/2 cups whole milk; 1/2 cup heavy whipping cream; 2 tbsp granulated sugar; 2 tsp gelatin powder; 1 1/2 tbsp water; 1 tsp vanilla extract; 1/4 cup brown sugar; 3 tbsp water; Kinako (roasted soybean flour), for sprinkling

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Introduction

This Brown Sugar Milk Pudding is a smooth and creamy dessert with a delicate sweetness and a rich, comforting flavor. Topped with a luscious brown sugar syrup and a sprinkle of nutty kinako, it’s a delightful treat perfect for any occasion.

The image shows three white bowls with thin blue rims, each filled with a smooth, creamy pudding topped with a shiny, amber-colored syrup and a light sprinkle of white powder. The bowls are placed on a round dark metal tray, with a glass container of amber syrup and a red lid next to them. One bowl is partially eaten with a silver spoon resting inside, showing the soft, creamy texture of the pudding beneath the syrup. The tray is set on a white marbled surface, scattered with torn pieces of paper and a small white bowl containing a beige powder. A striped cloth with shades of grey is partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups whole milk
1/2 cup heavy whipping cream
2 tbsp granulated sugar
2 tsp gelatin powder
1 1/2 tbsp water (for gelatin)
1 tsp vanilla extract
1/4 cup brown sugar
3 tbsp water (for syrup)
Kinako (roasted soybean flour), for sprinkling

Instructions

Step 1: In a small bowl, sprinkle the gelatin powder over 1 1/2 tablespoons of water and let it bloom for 5 minutes. Set it aside.
Step 2: In a saucepan, combine the whole milk, heavy whipping cream, and granulated sugar. Heat over low to medium heat until the mixture starts to simmer, but do not let it boil. Remove from heat.
Step 3: Add the bloomed gelatin and vanilla extract to the warm milk mixture. Stir thoroughly until the gelatin has completely dissolved.
Step 4: Strain the mixture through a fine sieve to remove any lumps or undissolved bits, then pour it evenly into serving bowls or molds.
Step 5: Use a spoon to remove any bubbles or foam that appear on the surface for a smooth finish.
Step 6: Let the pudding cool at room temperature until completely cooled. Then refrigerate for at least 4 hours or overnight to allow it to set fully.
Step 7: For the brown sugar syrup, combine the brown sugar and 3 tablespoons of water in a small saucepan. Heat gently, stirring until the sugar dissolves. Bring to a boil briefly, then remove from heat and let cool completely.
Step 8: To serve, pour the cooled brown sugar syrup over each milk pudding and sprinkle with kinako for a nutty, aromatic finish.

Tips & Variations

For a vegan option, substitute gelatin with agar-agar powder following package instructions and use plant-based milk and cream.
If you prefer a richer pudding, increase the heavy cream slightly or add a splash of sweetened condensed milk.
Adjust the brown sugar syrup sweetness by adding more or less sugar according to your taste.
Serve with fresh fruit like sliced strawberries or kiwi for added freshness and color.

Storage

Store the milk pudding covered in the refrigerator for up to 3 days. Keep the brown sugar syrup separate until ready to serve to maintain the best texture. To reheat, gently warm the syrup if desired, but the pudding is best enjoyed chilled.

How to Serve

Three small white bowls with blue rims sit on a round dark metal tray placed on a white marbled surface covered partially by old book pages. Each bowl contains a pale yellow pudding with a smooth glossy texture, topped with an amber brown syrup and small white sprinkles. One bowl has a spoon inside, scooping out a creamy, soft piece of pudding, showing its thick and silky texture. Next to the bowls is a clear glass syrup pitcher with amber syrup inside and a red lid nearby. A striped gray cloth and a silver spoon rest on the edge of the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powder?

Yes, you can substitute gelatin powder with gelatin sheets. Soak the sheets in cold water until soft, then dissolve them into the warm milk mixture in place of powdered gelatin.

What is kinako and can I omit it?

Kinako is roasted soybean flour commonly used in Japanese desserts for a nutty flavor. You can omit it if unavailable or substitute with finely ground toasted nuts or a light dusting of cinnamon.