Fluffy Milk Pudding

Fluffy Milk Pudding

Ingredients:

• 1 can (400g) sweetened condensed milk
• 2 cups whole milk
• 1 cup heavy cream (or whipped cream)
• 1 packet (12g) unflavored gelatin
• 1/4 cup warm water (to dissolve gelatin)
• 1 tsp vanilla extract
• 2 egg whites
• 1/4 cup sugar (optional, for extra sweetness)

Instructions:

1. Prepare the Gelatin:
   • Dissolve the unflavored gelatin in 1/4 cup of warm water. Stir well and set aside to bloom for about 5 minutes.
2. Make the Milk Mixture:
   • In a medium saucepan, combine the sweetened condensed milk, whole milk, and vanilla extract. Heat over medium heat, stirring occasionally, until it’s warm (not boiling).
   • Add the dissolved gelatin to the warm milk mixture and stir until completely dissolved. Remove from heat and let it cool slightly.
3. Whip the Cream and Egg Whites:
   • In a large bowl, whip the heavy cream until it forms soft peaks. Set aside.
   • In another bowl, beat the egg whites until stiff peaks form. Gradually add sugar, if desired, to stabilize the meringue.
4. Combine the Mixtures:
   • Gently fold the whipped cream into the cooled milk mixture.
   • Then fold in the beaten egg whites, ensuring you maintain as much air as possible for a fluffy texture.
5. Set the Pudding:
   • Pour the mixture into a glass dish or individual serving cups.
   • Refrigerate for at least 4–6 hours, or until fully set and firm.
6. Serve:
   • Serve chilled. You can optionally garnish with grated coconut, chocolate shavings, or a light drizzle of caramel.