No-Bake 3-Ingredient Milk Pudding

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No-Bake 3-Ingredient Milk Pudding

Prep time: 10 mins | Cook/Steam time: 15 mins | Chill time: 2 hours | Servings: 3–4

Ingredients

  • 2 cups (500 ml) Whole milk

  • 1/3 cup (70 g) Granulated sugar

  • 2 large Eggs

  • 1 tsp Vanilla extract (optional)

  • Garnish: Chopped nuts (peanuts, almonds, or walnuts) or caramel sauce (optional)

Instructions

1. Warm the Milk Base

  • In a saucepan over low heat, combine the milk and sugar.

  • Heat gently, stirring continuously, just until the sugar is completely dissolved.

  • Do not let it boil. Remove from heat, stir in the vanilla extract (if using), and allow it to cool slightly until warm.

2. Mix the Custard

  • In a medium mixing bowl, whisk the eggs lightly until uniform.

  • Slowly pour the warm milk mixture into the whisked eggs in a thin, continuous stream while whisking gently to combine smoothly without curdling.

3. Strain for Texture

  • Pass the mixture through a fine-mesh sieve into a glass measuring cup or pouring pitcher.

  • Note: Straining is essential to skim off excess foam and remove any unmixed egg strands, ensuring a silky, air-bubble-free consistency.

4. Portion & Seal

  • Divide the smooth custard mixture evenly among 3 or 4 heat-safe glass cups or ramekins.

  • Cover each cup tightly with aluminum foil or heat-safe wrap to prevent steam condensation from dripping into the puddings.

5. Steam to Set

  • Add roughly 1 inch (2.5 cm) of water to a wide pot fitted with a steamer rack (or a small folded kitchen towel) at the bottom.

  • Bring the water to a soft simmer over medium-low heat.

  • Place the foil-covered cups on the rack, cover the pot tightly with a lid, and steam on low heat for 12–15 minutes.

  • The puddings are ready when the edges are set and the center has a soft jiggle.

6. Chill & Serve

  • Carefully remove the cups from the pot, remove the foil, and let them cool to room temperature.

  • Transfer to the refrigerator and chill for at least 2 hours until cold and fully set.

  • Top with chopped nuts or a drizzle of caramel sauce right before serving.

Pro Tips & Storage

  • Gentle Heat: Keep the steam heat low and steady. Cooking over high heat can cause the custard to expand too fast and form air pockets instead of staying smooth.

  • Storage: Store covered in the refrigerator for up to 3 days. Add nut garnishes right before serving to keep them crunchy.