Cereal Milk Pudding – a delicious recipe with Cereal Milk, cornflakes, milk, sugar, cream, Cereal Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 300 degrees Farenheit or 150 degrees Celsius.
2
Spread cornflakes onto a baking sheet and toast them in the oven for about 15 minutes. Cool completely and transfer into a bowl or a pitcher.
3
Whisk in raw sugar till completely dissolved. Then stir in enough cream to make the volume of the mixture 2 2/3 cups.
4
Bring 2 cups of cereal milk to a boil in a saucepan, then remove from heat.
5
Sift cornstarch into a bowl. Whisk in the salt. Drizzle in the remaining 2/3 cups of cereal milk while whisking to incorporate. Whisk in the egg.
6
Drizzle about 1/2 cup of the boiled cereal milk while whisking quickly to incorporate and prevent lumps from forming.
7
Transfer the mixture back into the saucepan of boiled cereal milk and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.
8
Press the pudding through a sieve then stir in the vanilla extract. Divide between 6 dishes. Serve warm, or chill in the refrigerator till completely set, about 2 hours.
9
I like my pudding warm, but if I do have it cold, I like it with the skin that forms when you chill it. But if you don't like pudding skin, just press a plastic film onto the pudding before you chill it to prevent the skin from forming.
633
kcal
Calories
30
g
Fat
73
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Cereal Milk, 3 cups cornflakes, 3 1/2 cups milk, 3 tablespoons raw sugar, and more.
Yes, Cereal Milk Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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