Agar-agar milk pudding with condensed milk and raspberry
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
2 mins
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Total Time
42 mins
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Servings
16
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Calories
85 kcal
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Course
Dessert
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Cuisine
International
Agar-agar milk pudding with condensed milk and raspberry
Description
The agar-agar milk pudding combines a raspberry layer made by cooking mashed raspberries with sugar, water, and a small amount of agar-agar powder until boiling and thickened. This mixture is gently poured over whole raspberries arranged in the bottom of a mold to prevent them from floating. Once this layer is nearly set, a milk pudding mixture of whole milk, condensed milk, a pinch of salt, corn starch, and agar-agar powder is boiled while stirring until it thickens.
The milk mixture is then poured on top of the raspberry layer before full setting. The agar-agar creates a firm but tender jelly texture in both layers. The condensed milk enriches the milk pudding with creamy sweetness. The salt is a crucial ingredient that subtly enhances the dessert's overall flavor. This dessert offers a mild sweetness paired with the tartness of raspberries and the delicate texture of gelled milk pudding.
Serve this pudding chilled, unmolded from its mold to showcase the vibrant raspberries at the bottom and the creamy white top. Its layered look and flavors make it a refreshing treat. Variations in milk type or sweetener can be adapted, including vegan options using plant milks and vegan condensed milk substitutes. Pour the raspberry mixture carefully to keep berries in place and add visual appeal.
Ingredients
- 2 teaspoons agar-agar powder
- ⅔ cup condensed milk see the note.
- 3 cups milk see the note, whole
- 5 teaspoons corn starch or cornflour
- Pinch salt see the note
- 2 cups raspberry 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
- You can substitute condensed milk with a mix of granulated sugar, milk, and agar-agar powder if preferred.
- Pour the raspberry mixture slowly over berries to keep them at the bottom without floating.
- Semi-skimmed or skimmed milk can replace whole milk; for vegan versions, use coconut or almond milk with vegan condensed milk.
- A pinch of salt enhances the sweetness and flavor of the pudding.
- Make sure the milk pudding is ready before the raspberry layer fully sets so layers bind well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 85kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 9mg | 3% |
| Sodium | 46mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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