Brown Sugar Milk Pudding with Kinako Recipe
This creamy Brown Sugar Milk Pudding is a delicate Japanese-inspired dessert featuring a smooth milk and cream base set with gelatin, topped with a rich homemade brown sugar syrup and a dusting of nutty kinako (roasted soybean flour). It offers a perfect balance of sweetness and subtle flavors, making for an elegant treat that is simple to prepare but impressive to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
Milk Pudding
- 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
Brown Sugar Syrup
- 1/4 cup brown sugar
- 3 tbsp water
Topping
- Kinako (roasted soybean flour), for sprinkling
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over 1 1/2 tablespoons of water and let it sit for 5 minutes until it becomes soft and gelatinous.
- Heat Milk Mixture: In a saucepan, combine the whole milk, heavy whipping cream, and granulated sugar. Heat gently over low to medium heat until the mixture starts to simmer but does not boil. Remove the saucepan from heat immediately to prevent scalding.
- Dissolve Gelatin: Add the bloomed gelatin and vanilla extract to the hot milk mixture. Stir thoroughly to ensure the gelatin dissolves completely, creating a smooth liquid without lumps.
- Strain and Pour: Pass the mixture through a fine sieve into serving bowls to remove any undissolved particles or foam, ensuring a silky texture.
- Remove Foam: Skim off any bubbles or foam from the surface carefully with a spoon for a clean finish.
- Cool and Set: Allow the pudding bowls to cool at room temperature. Once cooled, place them in the refrigerator to chill and set completely for at least 4 hours, or preferably overnight, until firm.
- Prepare Brown Sugar Syrup: In a small saucepan, combine the brown sugar and 3 tablespoons of water. Heat over low heat, stirring continuously until the sugar dissolves and the mixture comes to a boil. Turn off the heat and let the syrup cool to room temperature.
- Assemble and Serve: When ready to serve, drizzle the cooled brown sugar syrup over the set milk puddings. Sprinkle a light dusting of kinako on top for a nutty aroma and added texture.
Notes
- Ensure the milk mixture does not boil to prevent curdling and preserve a smooth texture.
- Blooming the gelatin properly is crucial for the pudding to set perfectly.
- Kinako adds an authentic traditional flavor but can be substituted with toasted sesame seeds or omitted if unavailable.
- For a lighter version, substitute whole milk with low-fat milk and reduce heavy cream accordingly.
- Refrigerate the pudding for the full recommended time to achieve the best texture.
Keywords: brown sugar pudding, milk pudding, Japanese dessert, kinako pudding, creamy dessert, gelatin pudding, homemade brown sugar syrup
