velvety Cinnamon Milk Pudding Recipe

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This velvety cinnamon milk pudding combines the aromatic warmth of cinnamon with the simplicity of milk, sugar, and flour to create a cozy, nostalgic dessert. This dish, which is soft, creamy, and subtly sweet, brings back memories of celebrations and childhood. The pudding has a velvety texture that melts on the mouth and is delectable and smooth. The layered presentation, whether in a huge dish or individual bowls, makes it suitable for both informal and formal occasions, and a liberal sprinkle of cinnamon on top adds depth and visual appeal.

This recipe is ideal for those who appreciate gentle flavors and soothing textures. It’s egg-free, flourless, and can be adapted for dairy-free diets. Whether served warm or chilled, it offers a satisfying finish to any meal and can be made ahead for convenience. The pudding’s neutral base also welcomes creative variations, from fruit infusions to nut toppings, making it a staple in any dessert repertoire.

INGREDIENTS:

Base Ingredients:

1 liter full-fat milk (or plant-based milk for vegan version)

½ cup granulated sugar (adjust to taste)

4 tbsp cornstarch (or rice flour for a traditional twist)

1 tsp vanilla extract or rose water

¼ tsp salt (enhances sweetness)

Topping:

1–2 tsp ground cinnamon (for dusting)

Optional: crushed pistachios, almonds, or desiccated coconut

Optional Flavor Enhancers:

Zest of 1 lemon or orange

1 tbsp condensed milk (for richness)

INSTRUCTION:

Prepare the Starch Slurry

In a small bowl, mix cornstarch with ½ cup cold milk. Stir until smooth and lump-free.

Set aside. This slurry will thicken the pudding without clumping.

Heat the Milk

In a heavy-bottomed saucepan, pour the remaining milk and bring to a gentle simmer over medium heat.

Stir occasionally to prevent sticking.

Add sugar and salt, stirring until dissolved.

If using citrus zest or condensed milk, add now.

Thicken the Pudding

Lower the heat and slowly pour in the starch slurry while stirring continuously.

Keep stirring to avoid lumps and ensure even thickening.

Cook for 8–10 minutes until the mixture coats the back of a spoon.

Add vanilla extract or rose water and butter (if using). Stir well.

Layer and Set

Pour the hot pudding into a large glass dish or individual serving bowls.

Tap gently to release air bubbles and smooth the surface.

Allow to cool slightly before dusting with cinnamon.

For a decorative touch, use a stencil or spoon to create patterns with cinnamon.

Refrigerate for 2–3 hours until fully set. For a warm version, serve after 30 minutes of cooling.

Serve

Serve chilled or at room temperature.

Garnish with crushed nuts or coconut if desired.

Use a spoon to scoop gently—each bite should reveal the creamy interior beneath the cinnamon layer.

SERVINGS:

This recipe yields 6–8 servings, depending on portion size. It’s ideal for:

Family dinners

Festive gatherings

Afternoon tea

Dessert buffets

The pudding can be stored in the refrigerator for up to 3 days. Cover with cling film or a lid to prevent drying or absorbing fridge odors.

NOTE:

Texture Control: For a firmer pudding, increase cornstarch by 1 tbsp. For a softer version, reduce slightly.

Sweetness: Adjust sugar to taste. For a deeper flavor, use brown sugar or jaggery syrup.

Dairy-Free Option: Use almond, oat, or coconut milk. Coconut milk adds richness and a tropical note.

Serving Styles:

In a large dish for scooping family-style

In glass bowls for individual elegance

In ramekins topped with fruit compote

Flavor Variations:

Add cardamom or nutmeg for spice

Infuse milk with saffron strands

Layer with crushed biscuits or sponge cake for texture

Presentation Tips:

Use clear glassware to showcase layers

Chill with a cinnamon stick on top for aroma

Serve with a drizzle of honey or maple syrup