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

Ingredient Substitutions

• Instead of Milk: Almond milk, Soy milk, Oat milk
• Instead of Sugar: Coconut sugar, Honey (reduce other sugar)
• Instead of Vanilla Sugar: 1 tsp vanilla extract, Vanilla bean seeds
• Instead of All-Purpose Flour: Gluten‑free flour blend, Rice flour
• Instead of Corn Starch: Potato starch, Tapioca starch
• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of Roasted Ground Hazelnuts: Almonds, Walnuts
• Instead of Milk Chocolate: Dark chocolate, Cocoa nibs
• Instead of Shredded Coconut: Toasted coconut flakes, Desiccated coconut

Equipment Needed

• Thick‑bottomed Saucepan
• Whisk
• Mixing Bowl
• Measuring Cups and Spoons
• Heat‑Resistant Glass Molds or Small Ramekins
• Microwave (for chocolate) (optional)

Critical Steps — Do Not Skip

• Heat and thicken until mixture coats the back of a spoon
• Pour into molds quickly before the mixture sets
• Refrigerate for at least 1 hour to achieve a firm texture

Chef Tips from the Video

• For extra flavor, replace half of the milk with a splash of heavy cream.
• A pinch of salt enhances the sweetness and balances the flavors.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Freeze for up to 1 month; thaw in refrigerator before serving.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• The pudding can be prepared a day ahead and kept refrigerated; add chocolate and coconut toppings just before serving.