Creamy No-Bake Milk Custard Dessert

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Creamy No-Bake Milk Custard Dessert

Description

This creamy milk custard dessert is a smooth, sliceable pudding made from simple pantry ingredients. It has a soft, velvety texture similar to a firm custard or milk jelly, with a delicate sweetness and buttery finish. The dessert sets in the refrigerator without baking, making it quick, beginner-friendly, and perfect for warm days when you want something light yet satisfying. A topping of chocolate sprinkles adds contrast in flavor and texture, but you can easily customize it with fruits, nuts, or syrups.

Ingredients (Serves 6)

  • 500 ml (2 cups) whole milk
  • 3 tablespoons cornstarch
  • 4 tablespoons sugar (adjust to taste)
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk powder (optional, for richness)
  • 2–3 tablespoons chocolate sprinkles or grated chocolate

Instructions

  1. Prepare slurry: In a small bowl, whisk the cornstarch with about ½ cup of the milk until completely smooth and lump-free.
  2. Heat milk: In a saucepan, combine the remaining milk and sugar. Heat over medium heat, stirring gently until the sugar dissolves.
  3. Thicken mixture: Slowly pour in the cornstarch slurry while stirring constantly. Continue cooking, stirring continuously, until the mixture thickens into a smooth, pudding-like consistency.
  4. Add flavor: Stir in butter, vanilla extract, and milk powder (if using). Mix until glossy and fully combined.
  5. Set dessert: Pour the mixture into a glass or ceramic dish and smooth the surface.
  6. Chill: Refrigerate for 2–3 hours, or until firm and set.
  7. Serve: Sprinkle chocolate on top, slice into portions, and serve chilled.

Notes

  • Constant stirring is essential to prevent lumps and ensure a silky texture.
  • The dessert thickens quickly once the cornstarch is added, so keep heat moderate.
  • Milk powder enhances creaminess but can be skipped without affecting the setting.

Tips

  • For extra flavor, infuse the milk with a cinnamon stick or citrus peel while heating, then remove before adding cornstarch.
  • Swap vanilla with almond or coconut extract for variation.
  • To make it richer, replace part of the milk with cream.
  • Lightly grease the dish for easier slicing and serving.
  • Add a biscuit layer at the bottom for a more structured dessert.

Servings

Makes approximately 6 medium portions.

Nutritional Information (Per Serving, Approx.)

  • Calories: 160
  • Protein: 4 g
  • Carbohydrates: 22 g
  • Fat: 6 g
  • Sugar: 15 g
  • Calcium: ~120 mg

Values may vary depending on ingredients used.

Benefits

  • Quick and easy: Requires minimal ingredients and no oven.
  • Budget-friendly: Uses common household staples.
  • Customizable: Can be flavored or layered in many ways.
  • Light dessert option: Lower in fat compared to heavy cream-based desserts.
  • Kid-friendly: Mild sweetness and soft texture make it appealing to all ages.

Q&A

Q: Can I use plant-based milk?
Yes, but results may vary. Almond or oat milk works, though the texture may be slightly softer.

Q: Why is my dessert lumpy?
This usually happens if the cornstarch wasn’t fully dissolved or the mixture wasn’t stirred continuously. Whisk vigorously or strain if needed.

Q: How long does it last in the fridge?
It keeps well for up to 3 days when covered and refrigerated.

Q: Can I make it sweeter or less sweet?
Absolutely. Adjust the sugar to your preference without affecting the texture.

Q: Can I freeze it?
Freezing is not recommended, as it can alter the texture and make it watery when thawed.

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