A simple, gluten-free milk pudding made with milk (or plant-based drink), corn starch, and sugar. A traditional snack that can be served as is or topped with a garnish of your choice.
In a bowl, dissolve the corn starch in the cold milk, stirring with a whisk until smooth.
Add the sugar and, if desired, a few drops of vanilla extract; mix well.
Pour the mixture into a small saucepan and bring to a medium-low heat, stirring constantly with the whisk to prevent lumps.
When the mixture thickens, turn off the heat.
Transfer the pudding to a container and let it cool first at room temperature, then place it in the refrigerator for at least half an hour.
Serve the pudding as is or add a topping of your choice (fruit, cocoa, caramel, etc.).
Whisk
Small saucepan
Bowl
Container for cooling
In the refrigerator, covered, for 2-3 days
It keeps in the refrigerator covered for 2-3 days. Thickening time depends on the amount and type of milk used; stir continuously to avoid lumps.
Italia, Lombardia
| Energy (kcal) | 72.62 |
| Carbohydrates (g) | 15.47 |
| of which sugars (g) | 7.93 |
| Fat (g) | 0.18 |
| of which saturates (g) | 0.12 |
| Protein (g) | 3.29 |
| Salt (g) | 0.04 |
