Winter Hat No-Bake Milk Pudding

Ingredients

• 500 ml Milk (whole milk, room temperature)
• 80 g Sugar (granulated white sugar)
• 8 g Vanilla Sugar (vanilla‑flavored sugar, about one packet)
• 30 g All-Purpose Flour (sifted)
• 35 g Corn Starch (fine corn starch)
• 20 g Unsalted Butter (softened, cut into cubes)
• 20 g Roasted Ground Hazelnuts (toasted and finely ground)
• 30 g Milk Chocolate (chopped for melting)
• 10 g Shredded Coconut (unsweetened)

Instructions

1. Combine dry ingredients

   In a mixing bowl whisk together the flour, corn starch, sugar and vanilla sugar until the mixture is uniform.

   Time: PT3M

2. Mix dry ingredients with milk

   Gradually pour the 500 ml milk into the dry mixture while whisking continuously to avoid lumps.

   Time: PT2M

3. Heat and thicken

   Transfer the mixture to the thick‑bottomed saucepan, place over medium heat and stir constantly. When it begins to boil, keep stirring until it thickens and small bubbles form, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Incorporate butter

   Remove the pan from the heat and add the butter, stirring until fully melted and incorporated.

   Time: PT1M

5. Pour into molds

   Quickly pour the hot pudding into three 8 cm glasses (or six 4 cm glasses), filling each about three‑quarters full.

   Time: PT2M

6. Refrigerate

   Cover the glasses with plastic wrap and place them in the refrigerator for at least 1 hour until firm.

   Time: PT1H

7. Prepare toppings

   While the pudding sets, toast the hazelnuts, melt the chocolate in the microwave in 30‑second bursts, stirring between bursts, and have the shredded coconut ready.

   Time: PT10M

8. Assemble and serve

   Remove the set pudding from the fridge, optionally unmold, sprinkle toasted hazelnut crumbs on the sides, drizzle melted chocolate over the top and dust with shredded coconut to resemble snow. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

242

Protein

5 g

Carbohydrates

30 g

Fat

16 g

Fiber

1.5 g