A light, fluffy, chilled milk pudding topped with soft shredded cheese.
Servings: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Dietary Notes: Contains dairy, gluten-free (naturally)
Ingredients
Milk mixture:
- Milk
- Sweetened condensed milk
- Heavy cream
- Sugar
- Cornstarch
- Vanilla extract
Topping:
- Finely shredded cheese (mild, soft cheese like mozzarella or processed cheese)
Instructions
- Heat the milk, condensed milk, sugar, and heavy cream in a pot.
- Dissolve cornstarch in a little cold milk, then whisk it into the warm mixture.
- Cook on medium heat until thick and creamy.
- Remove from heat, add vanilla, and stir well.
- Pour into a dish and smooth the surface.
- Let cool, then refrigerate for at least 2 hours.
- Top generously with finely shredded cheese before serving.
Notes
- Use finely shredded cheese for best texture.
- Mixture should be smooth, thick, and pudding-like.
- The dessert is naturally gluten-free.
Introduction
This creamy milk cheese dessert is a cold, silky-smooth pudding made with simple ingredients you likely already have at home. The rich milk base sets into a soft, spoonable cream, then gets covered with a snowfall-like layer of shredded cheese that melts slightly into the surface. It is a fast, no-bake dessert that feels luxurious but takes only minutes to prepare.
Step-by-Step Cooking Guide
1. Prepare the Milk Base
In a medium saucepan, combine:
- 3 cups milk
- 1 can (395 g) sweetened condensed milk
- 1 cup heavy cream
- 3 tablespoons sugar
Place over medium heat and warm gently. Do not boil.
2. Thicken the Mixture
In a small bowl, dissolve:
- 4 tablespoons cornstarch
- 1/4 cup cold milk
Whisk the slurry into the warm pot. Continue stirring until the mixture becomes thick and creamy. It should coat the spoon heavily at this point.
Tip: If lumps form, reduce heat and whisk vigorously; they will smooth out.
3. Add Flavor
Remove the pot from heat and stir in:
- 1 teaspoon vanilla extract
This adds depth and a warm aroma to the milk base.
4. Transfer and Cool
Pour the thickened cream into a glass or ceramic dish. Smooth the top with a spatula. Let it cool to room temperature before chilling.
Tip: Cover with plastic wrap directly touching the surface to prevent skin formation.
5. Chill
Refrigerate the pudding for at least 2 hours, or until fully set. Longer chilling results in a firmer, sliceable texture.
6. Add the Cheese Topping
Once chilled, cover the entire top with:
- 1 to 1 1/2 cups finely shredded soft cheese
Mild mozzarella, processed cheese, or any soft, creamy cheese works perfectly. The fine shreds create a light, snowy layer.
Ingredient Details and Substitution Tips
Milk
Whole milk gives the best richness, though you can use low-fat if needed.
Sweetened Condensed Milk
Provides sweetness and thick, creamy texture.
Substitute: 1 cup sugar + 1/2 cup extra milk (texture may be slightly less luxurious).
Heavy Cream
Adds smoothness and body.
Substitute: 1 cup evaporated milk.
Cornstarch
Essential for thickening.
Substitute: 3 tablespoons all-purpose flour (texture will be slightly less silky).
Cheese
A mild, semi-soft cheese is ideal.
Alternatives:
- Fresh mozzarella
- Cream cheese frozen and grated
- Mild cheddar (very lightly used)
Recipe Variations and Serving Suggestions
Flavor Variations
- Coconut Version: Replace 1 cup of milk with coconut milk for a tropical flavor.
- Chocolate Swirl: Stir in 1/2 cup melted white chocolate before cooling.
- Caramel Drizzle: Add caramel sauce on top before the cheese layer.
Dietary Variations
- Low-Sugar Option: Cut sugar in half; use unsweetened shredded cheese.
- Lactose-Free: Use lactose-free milk, cream, and condensed milk if available.
Serving Ideas
- Serve chilled in bowls or slice into squares.
- Garnish with toasted coconut flakes for extra texture.
- Pair with black coffee or unsweetened tea.
Pairing Suggestions
This dessert pairs well with mild beverages like jasmine tea, iced milk tea, or cold brew coffee.
Storage and Make-Ahead Information
Storage
Refrigerate in an airtight container for up to 4 days.
Freezing
Freezing is not recommended; the texture becomes grainy.
Reheating
Not applicable; always serve chilled.
Make-Ahead
Prepare the milk base a day ahead, chill, and add cheese just before serving.
Shelf Life Notes
Cheese topping may dry slightly after 2 days; cover tightly.
Nutrition (Per Serving, Approx.)
Calories: 310
Carbohydrates: 42 g
Protein: 7 g
Fat: 12 g
Fiber: 0 g
Sodium: 125 mg
Allergens: Dairy
Frequently Asked Questions
Q: Can I use powdered milk?
Yes. Use 1 cup powdered milk dissolved in 3 cups water.
Q: Can I use a different sweetener?
Yes. Granulated sugar or stevia can be used, though condensed milk is recommended for texture.
Q: Can I skip the cheese topping?
Yes. The dessert will still be delicious as a plain milk pudding.
Q: Why is my pudding lumpy?
The heat may have been too high. Whisk continuously and reduce heat next time.
Optional Personal Story
This dessert came from experimenting with a classic milk pudding. One day, I topped it with finely shredded cheese out of curiosity, and it transformed the dessert into a smooth, lightly salty-and-sweet treat. Since then, it has become a favorite chilled dessert for gatherings and warm days.
Call to Action
Try this creamy milk cheese dessert and share your experience. Leave a comment with your variation or any question you have about the recipe.
