JAPANESE MILK PUDDING RECIPE RECIPES

Steps:

• Step 1: Combine 1/8 ounce gelatin and water in a small bowl, and set aside.
• Step 2: Heat the 1 1/2 cups milk and 3 tablespoons sugar on low in a saucepan, stirring to dissolve the sugar. Just before it comes to a boil, remove from the heat, add the gelatin and stir to dissolve completely.
• Step 3: Pour the mixture into 4 small glasses. (This quantity is enough for small glasses — if you would like to make larger puddings, double the quantities of ingredients and use larger glasses.)
• Step 4: Let the puddings cool to room temperature, then refrigerate for 30 minutes to set.
• Step 1: Place 1 3/4 ounces dark brown sugar, 3/4 ounce demerera sugar and 2 1/2 tablespoons water in a small saucepan on low heat. Once the sugars have completely dissolved, remove from the heat and stir in the 1 tablespoon honey. Let the mixture cool completely. Spoon 1 tablespoon of sauce onto each pudding. Sprinkle with 2 slices shredded ginger.
• Step 1: Put 3 1/2 ounces water, 1 3/4 ounces demerara sugar, lemon slices, and 10 slices ginger in a saucepan. Cook for 5 minutes on low to medium heat until the sauce is thick. Take off the heat, and allow to cool. Spoon 1 tablespoon of sauce onto each pudding, then decorate with a slice of ginger.
• Step 1: Marinate 20 blueberries with 1 tablespoon demerara sugar and 1 tablespoon kirsch for 5 minutes. Arrange some blueberries in each glass with the juice and decorate with the mint leaves.
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