Quick Description
This Creamy Cinnamon Milk Pudding is a silky, comforting dessert made with just a handful of simple ingredients. Lightly sweet, gently spiced with cinnamon, and incredibly smooth, it’s the perfect warm or chilled treat for any time of day.
Servings & Timing
- Servings: 6
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Chill Time (optional): 1–2 hours
- Total Time: 15 minutes
Ingredients List
- 1 liter milk
- 1 cup sugar
- 4 tbsp cornstarch
- 1 tsp cinnamon powder (optional but highly recommended)
- 1 tsp vanilla extract (optional, for added aroma)
- Pinch of salt (optional, enhances sweetness)
Instructions
Step 1: Mix the Base
In a medium pot, whisk together the milk, sugar, and cornstarch until the cornstarch dissolves completely. This ensures a smooth and lump-free pudding.
Step 2: Cook Until Thickened
Place the pot over medium heat. Stir continuously with a whisk or wooden spoon to prevent lumps.
Continue cooking for 8–12 minutes, or until the mixture thickens into a smooth pudding consistency.
Step 3: Add Flavor
Once thick, remove from heat.
Stir in cinnamon powder and vanilla extract (if using). Mix well.
Step 4: Pour & Set
Pour the hot pudding into bowls, cups, or a serving dish.
If you prefer a thicker set pudding, refrigerate for 1–2 hours.
If you enjoy it warm and silky, serve immediately.
Step 5: Serve
Sprinkle a little extra cinnamon on top before serving for aroma and color.
Additional Notes
- Extra Smooth Texture: Strain the pudding through a sieve right after cooking.
- Make It Richer: Replace ½ cup milk with ½ cup cream.
- Less Sweet Option: Reduce sugar to ¾ cup for a lighter sweetness.
Dietary Info
- Gluten-Free: Cornstarch makes this naturally gluten-free.
- Vegetarian: Fully vegetarian-friendly.
- Low-Fat Option: Use low-fat milk (texture will be slightly thinner).
Recipe Variations & Serving Suggestions
- Chocolate Cinnamon Pudding: Add 2 tbsp cocoa powder in Step 1.
- Caramel Cinnamon Pudding: Replace sugar with caramel sauce or brown sugar.
- Rice Pudding Twist: Stir in ½ cup cooked rice after thickening.
Storage & Make-Ahead
- Fridge: Store for up to 3 days in an airtight container.
- Reheat: Warm gently on the stove with a splash of milk to loosen.
FAQs
Q: Why is my pudding lumpy?
It may not have been stirred consistently — whisk well and strain if needed.
Q: Can I use flour instead of cornstarch?
Yes, but you’ll need 6 tbsp flour for similar thickness.
