This simple milk pudding is just 4 ingredients. It has a silky, creamy texture and tastes like ice cream in pudding form. Japanese-style milk pudding can be found in convenience stores all over Japan, but you can easily make this treat at home too.
One of the foods I obsess over when I visit Japan is their milk pudding. It’s one of several things I always buy when shopping at all the convenience stores like Lawson’s, 7-Eleven and Family Mart. It’s a very simple pudding but there is something so delightful in its simplicity.
What is Japanese Milk Pudding?
Japanese milk pudding is made almost purely of milk, which is why it tastes so much like ice cream. It is not the same as purin pudding, another popular Japanese pudding which is made from eggs.
In Hokkaido, you’ll find a version of this made with Hokkaido’s famous milk
The pudding is made with whole milk, sugar, cream and gelatin. You can also add a splash of vanilla to make it taste even more like ice cream.
It makes a delicious snack, afternoon treat, or dessert.
How to Make Milk Pudding
To make the milk pudding, all the ingredients are added to a large pot and then heated over low heat so that the gelatin and sugar can dissolve into the milk and cream.
Once all the ingredients are completely mixed, the pudding mixture is then poured into small cups/jars/bowls.
They are then placed in the fridge for about 6 hours to set.
The puddings can be eaten straight from the fridge. You can also add fruit or syrup on top before serving.
Japanese Milk Pudding
- 500 ml whole milk
- 50 ml heavy cream
- 3 tbsp granulated white sugar
- 2.5 tsp unflavored gelatin powder
- 1/2 tsp vanilla (optional)
- Add milk, cream, sugar, vanilla to a large pot. Sprinkle gelatin over top. Stir with a whisk until gelatin is almost dissolved.
- Warm pudding mixture over low heat on the stove. You do not want it to simmer or come to a boil. While the mixture is heating up, continue to stir with whisk until gelatin and sugar are completely dissolved. This should only take 1-2 minutes once the mixture begins to heat up. Once dissolved, remove from heat.
- Pour pudding into small bowls/jars or similar containers. You should have about 20 oz of pudding mixture. I divided mine into 4 oz servings.
- Place pudding containers into fridge to set. This will take about 4-6 hours. Once set, they can be eaten as is. You can also decorate the tops with fruit or syrup before eating. I recommend taking them out of the fridge 15-20 minutes before eating, which will yield a softer pudding. It can be eaten straight out of the fridge but the texture will be more firm.
- Slightly adapted from Peachy Bunny Mel.
- I used Knox gelatin.*
- When the puddings solidifies, the surface may be slightly wrinkly. This is normal. You can cover it up with fruits or syrup if you are serving this to guests.
- This recipe works best with whole milk to achieve the right level of creaminess.
- Make sure you do not let the pudding mixture come to a boil when heating it up.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.