From the MolalaCook kitchen · 烘焙手記

Japanese Milk Pudding

Name: Japanese Milk Pudding
Yield: About 4 puddings
Ingredients: 400 g milk · 牛奶; 200 g heavy cream · 淡奶油; 40 g sugar · 砂糖; 8 g gelatin sheets, weighed dry · 吉利丁片（乾重）; Ice water, for soaking gelatin · 浸泡吉利丁用冰水

日式便利店牛奶布丁

Inspired by the OHAYO pudding I enjoy, this gently sweet milk pudding uses just four ingredients. Smooth, creamy and full of milky flavour, it’s lovely straight from the cup or turned out for a little wobble. No eggs or baking—just gentle heating and time to chill.

Active prepAbout 15 min

Rest & chill4 hr, until set

BakeNo baking

MakesAbout 4 puddings

DifficultyEasy

Method 做法

Soften the gelatin

Place the gelatin sheets in ice water, completely submerged, and soak until fully softened. The cold water softens the sheets without dissolving them before you’re ready to use them.

Gently heat the milk and sugar

Add the sugar and milk to a small saucepan. Warm over low heat, stirring occasionally until the sugar dissolves. Do not bring it to a boil: when small bubbles appear around the edges, remove the pan from the heat.

Dissolve the gelatin

Lift the softened gelatin out of the water and gently squeeze out excess moisture. Add it to the warm milk and stir until completely dissolved, with no visible pieces remaining.

Add the cream

Pour in the heavy cream and stir gently until evenly combined. I add the cream off the heat; it also helps cool the mixture before pouring.

Fill and chill

Slowly pour into pudding cups, filling each about four-fifths full. Leave space so the lids don’t touch the surface. Cover and refrigerate for about 4 hours, or until completely set. Keep chilled until serving.

Serve or unmould

Enjoy straight from the cup, or briefly dip the outside in warm water, keeping the water below the rim. Gently loosen a small section at the edge to let in a little air, then invert onto a plate. Start with a brief dip and repeat if needed.

Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools

Tools used in this recipe

Tall pudding cup with a clear lid and decorative Japanese-style sticker on a cream background. Pudding shown for styling; stickers sold separately.

Japanese-Style Pudding Cups with Lids & Stickers

$88.00 TWD

✦A little note about the milk · 揀奶心得

With only four ingredients, the milk and cream really are the flavour of this dessert. I personally love the fresh, rich taste of milk in Japan. To get closer to the pudding I remember, I choose good-quality refrigerated fresh milk and a dairy cream I enjoy the taste of. For this recipe, I prefer chilled, pasteurised whole milk over shelf-stable UHT milk. You don’t need the most expensive brand, but choose your dairy thoughtfully: there’s no chocolate, fruit or vanilla to cover its flavour.

↻My unmoulding lesson · 脫模小分享

A little confession: I failed twice while filming! The first dip in warm water was too short, so the pudding stuck and came out uneven. The second was too long, and the outside started melting. Soften just the very outer layer, starting with a brief dip and trying again if needed. Serving straight from the cup is the easiest option—and an imperfectly unmoulded pudding still tastes lovely.

♡The cups I use · 影片同款布丁杯

I use the tall 200 ml pudding cups shown in my video. The product card above also includes a shorter 120 ml option. Both cup options come in packs of 20 with lids; the 50-sticker pack is sold separately. A simple label gives each cup that little Japanese dessert-shop feeling when sharing something homemade.

▣Serving · 享用小提示

Keep the puddings covered and refrigerated until serving. Enjoy chilled, straight from the cup or on a plate. I hope you enjoy this little taste of Japanese convenience-store inspiration at home. ♡

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Japanese Milk Pudding