Japanese Convenience Store Milk Pudding — My OHAYO-Inspired Recipe

If you love the creamy milk puddings found in Japanese convenience stores, this is a lovely one to make at home. Inspired by the OHAYO pudding I enjoy, my version uses just four ingredients: milk, heavy cream, sugar and gelatin.

It’s gently sweet, full of milky flavour and smooth enough to enjoy straight from the cup. You can also turn it out onto a plate for that satisfying little wobble. There are no eggs and no baking involved—just gentle heating and some patience while it chills.

Ingredients

• 400 g milk
• 200 g heavy cream
• 40 g sugar
• 8 g gelatin sheets, weighed dry
• Ice water, for soaking the gelatin

A Little Note About the Milk

With such a short ingredient list, 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 recommend choosing a good-quality refrigerated fresh milk and a dairy cream that you 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 this is a recipe where choosing your dairy thoughtfully makes a difference. There’s no chocolate, fruit or vanilla to cover its flavour—every spoonful is all about the milk.

How to Make It

1. Soften the gelatin

Place the gelatin sheets in a bowl of ice water, making sure they are completely submerged. Leave them to soak until fully softened.

The cold water helps soften the sheets without dissolving them before you’re ready to use them.

2. Gently heat the milk and sugar

Add the sugar and milk to a small saucepan. Stir briefly, then warm over low heat, stirring occasionally until the sugar has dissolved.

There’s no need to bring the milk to a boil. When small bubbles begin to appear around the edges, remove the saucepan from the heat.

3. Dissolve the gelatin

Lift the softened gelatin out of the water and gently squeeze out the excess moisture.

Add it to the warm milk and stir until completely dissolved, with no visible pieces remaining.

4. Add the cream

Pour in the heavy cream and stir gently until evenly combined.

I add the cream after taking the pan off the heat. It also helps cool the mixture before pouring.

5. Fill and chill

Slowly pour the mixture into your pudding cups, filling each one about four-fifths full. Leave a little space so the lid won’t touch the pudding’s surface.

Cover and refrigerate for about 4 hours, or until completely set. Keep chilled until serving.

Serve in the Cup—or Try Unmoulding

Serving straight from the cup is the easiest option, especially if you’re making a few to share.

For a plated pudding, briefly dip the outside of the cup in warm water, keeping the water below the rim. Gently loosen a small section at the edge to let a little air enter, then invert onto a plate.

A little confession: I failed twice while filming!

The first time, I didn’t leave the cup in the warm water long enough. The pudding stuck, and the surface came out uneven. The second time, I left it in too long, and the outside started melting.

The trick is to soften just the very outer layer. Start with a brief dip and try again if needed, rather than leaving it in the water for too long. And if it isn’t picture-perfect, it will still taste lovely.

The Cups I Use

I use the tall 200 ml Japanese-style pudding cups with lids shown in my video. They make it easy to portion, cover and share your homemade desserts.

You’ll also find a shorter 120 ml version and matching pudding stickers on the same product page. 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—such a sweet finishing touch when sharing something homemade.

I hope you enjoy this little taste of Japanese convenience-store inspiration at home. ♡