🍮 Creamy Vanilla Milk Pudding with Berry Syrup
A smooth, comforting milk pudding flavored with vanilla and topped with a sweet-tart homemade berry syrup. Perfect as a light dessert or chilled treat.
⏱ Prep & Cooking Time
Prep: 10 minutes
Cook: 15 minutes
Cooling: 30 minutes (or chill longer if preferred)
Servings: 4
🥛 Ingredients
For the Vanilla Milk Pudding
2 cups (500 ml) full-fat milk
3 tbsp sugar (adjust to taste)
2 tbsp cornstarch
1 tsp vanilla extract (or ½ vanilla bean, scraped)
1 tbsp butter or cream (optional, for extra richness)
Pinch of salt
For the Berry Syrup
1 cup mixed berries (fresh or frozen: strawberry, blueberry, raspberry)
2–3 tbsp sugar (depending on berry sweetness)
1 tsp lemon juice
2 tbsp water
½ tsp cornstarch + 1 tbsp water (optional, for thicker syrup)
👩🍳 Instructions
1. Make the Pudding
In a small bowl, mix cornstarch with ¼ cup cold milk until smooth.
In a saucepan, add remaining milk, sugar, and salt. Heat on medium, stirring gently.
When milk is warm (not boiling), slowly add the cornstarch mixture while whisking.
Cook while stirring constantly until thick and creamy (about 5–7 minutes).
Remove from heat. Stir in vanilla extract and butter/cream.
Pour into serving bowls or molds. Let cool slightly, then refrigerate.
2. Make the Berry Syrup
Add berries, sugar, lemon juice, and water to a saucepan.
Cook on medium heat until berries soften and release juice (5–8 minutes).
Mash slightly for texture.
For thicker syrup, stir in cornstarch slurry and cook 1–2 minutes more.
Cool completely before serving.
3. Assemble
Spoon berry syrup over chilled pudding.
Garnish with fresh berries or mint (optional).
❓ Q & A – Frequently Asked Questions
Q: Can I use low-fat or plant-based milk?
A: Yes.
Low-fat milk works but is less creamy.
Almond, soy, or oat milk work well—use unsweetened and add ½ tbsp extra cornstarch.
Q: Why is my pudding lumpy?
A:
Cornstarch wasn’t fully dissolved before heating
Heat was too high
✔ Always whisk constantly and cook on medium heat
Q: Can I make this ahead of time?
A: Absolutely.
Keeps 2–3 days refrigerated
Store pudding and syrup separately for best texture
Q: How do I make it extra creamy?
A:
Use full-fat milk
Add 2 tbsp heavy cream
Stir in 1 tsp butter at the end
Q: Can I strain the berry syrup?
A: Yes!
Straining removes seeds for a smooth, restaurant-style finish.
Q: Is this dessert gluten-free?
A: Yes, as long as cornstarch is certified gluten-free.
Q: Can I reduce sugar?
A:
Use honey, maple syrup, or stevia
Reduce sugar by up to 30% without affecting texture
🌟 Variations
Chocolate pudding: Add 2 tbsp cocoa powder
Coconut pudding: Replace milk with coconut milk
Mango topping: Swap berries for mango purée
Layered dessert: Alternate pudding and syrup in glasses
If you want, I can also:
Turn this into a kids-friendly recipe
Convert it into a baked version
Provide nutrition values
Rewrite it for a restaurant or bakery menu.
