🍮 5-Minute No-Bake Milk Pudding

It needs no oven and comes together on the stovetop in just a few minutes.

Servings: 6
Prep time: 5 minutes
Cooking time: 5–7 minutes
Chilling time: 30 minutes or longer
Total time: About 40 minutes

🥛 Ingredients

• 4 cups (960 ml) whole milk
• ½ cup (100 g) granulated sugar
• 4 tbsp (32 g) cornstarch
• 2 tbsp (16 g) all-purpose flour
• 1 tsp vanilla extract
• 2 tbsp butter
• Pinch of salt
• ½ tsp ground cinnamon, for dusting

Optional for a richer, more golden pudding

• 2 egg yolks
• 1 tbsp heavy cream

👩‍🍳 Instructions

1. Make the slurry

Take about ½ cup of the cold milk from the recipe and pour it into a saucepan.

Add the cornstarch and flour.

Whisk very well until completely smooth.

Important: Do this while the milk is cold. It prevents the cornstarch from forming lumps.

2. Add the remaining ingredients

Pour in the remaining milk.

Add the sugar and salt.

If you’re using egg yolks, whisk them in now until everything is thoroughly combined.

3. Cook the pudding

Place the saucepan over medium heat.

Whisk constantly.

After about 4–6 minutes, the mixture will begin to noticeably thicken.

Continue whisking until it becomes a smooth, thick custard.

Don’t stop stirring once it starts thickening because the bottom can scorch quickly.

4. Add the butter and vanilla

Remove the saucepan from the heat.

Immediately stir in the butter and vanilla extract.

Whisk until the butter has completely melted and the pudding is glossy and smooth.

5. Transfer to a dish

Pour the hot pudding into a shallow glass or ceramic serving dish.

Use a spatula to smooth the surface.

For the dessert shown in your photo, a wide, shallow dish works particularly well.

6. Add the cinnamon

While the pudding is still warm, lightly dust the entire surface with ground cinnamon.

You can make a very thin, even layer or create a decorative pattern.

7. Chill

Let the pudding cool for about 10–15 minutes at room temperature.

Then refrigerate for at least 30 minutes.

For a firmer, sliceable texture, refrigerate for 2–3 hours.

🍮 For the Texture in the Photo

If you want the pudding to be very thick and firm enough to scoop cleanly, use:

• 4½ tbsp cornstarch instead of 4 tbsp
• Whole milk
• The optional egg yolks
• At least 2 hours of chilling

For a softer, creamier pudding, stick with 4 tbsp cornstarch and serve after about 30–45 minutes.

✨ Optional Toppings

The simple cinnamon topping is delicious, but you can also add:

• Ground nutmeg
• Cocoa powder
• Toasted coconut
• Chopped pistachios
• Crushed biscuits
• Fresh berries
• Caramel sauce
• A little whipped cream

⭐ Tips for a Silky Pudding

Whisk constantly. This prevents lumps and keeps the bottom from burning.

Start with cold milk. Mixing the starch into cold liquid is the easiest way to get a smooth result.

Don’t boil aggressively. Once the pudding thickens, reduce the heat and cook gently for another minute.

Strain if necessary. If you notice any lumps, pour the hot pudding through a fine-mesh sieve before transferring it to the serving dish.

Don’t skip the butter. It gives the pudding that glossy, rich finish.

🍂 The easiest version

For a very simple 5-minute version, use just 4 cups milk + ½ cup sugar + 4 tbsp cornstarch + 1 tsp vanilla + 2 tbsp butter. Cook while whisking until thick, then pour into a dish and finish with cinnamon.