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Turkish Milk Pudding Recipe

Jainey
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Turkish Milk Pudding Recipe
Turkish Milk Pudding Recipe

This Turkish Milk Pudding is truly an amazing dessert. Oh.. why didn’t I realize this sauce that we all know (just like Bechamel or Mornay) can be made into such an amazing dessert? This is so easy..you have to try it now, because that’s what I did the moment I learned the recipe. Don’t forget to garnish it with fresh fruit, this way it will balance the rich creamy texture of the pudding. Enjoy!

For special occasion, you can use exquisite chocolate brands to level it up..just like Ghirardelli, Van Houten, Cadbury and more. You may adjust the sweetness depending on the type of chocolate you use. Also, you may layer this dessert with fruit compote too (recipe provided at the bottom).

Turkish Milk Pudding Recipe

INGREDIENTS:

  • For the Creamy Pudding:
  • 7 tbsp All purpose Flour
  • 3 tbsp unsalted butter 
  • 4 tbsp sugar
  • 750 ml milk (preferably full cream milk, or fresh milk, fortified milk, or any liquid milk)
  • For Chocolate Pudding: 
  • 1 cup semi-sweet chocolate chips (you may also use Van Houten Professional)
  • 2 tbsp unsalted butter
  • 2 tbsp all purpose Flour 
  • 1 tsp Sugar (adjust as needed, depending on what type of chocolate you use)
  • 500 ml milk (preferably full cream milk, or fresh milk, fortified milk, or any liquid milk)
  • Chocolate Stain on Glass:
  • ½ cup chocolate chips (or just use nutella spread for shortcut)
  • 1 teaspoon olive oil/butter
  • 6 Dessert Glasses/Champagne Glass
  • Garnish: Any Fresh fruits (Blackberries, Strawberries, Blueberries, etc.)
  • 2 Plastic Icing/Pipe Bags

INSTRUCTIONS:

  1. Preparation: Arrange the dessert glasses first for chocolate staining.
  2. Make the Melted Chocolate Stain: In a double broiler, melt ½ cup chocolate chips with 1 teaspoon olive oil. Turn off heat once melted. 
  3. Stain each champagne glass with melted chocolate in the side wall. Set aside
  4. Make the Creamy Pudding Layer: In a large saucepan, melt butter over low heat. Add flour and mix it together until lumpy and flour is cooked. About 2-3 minutes over low heat 
  5. Add milk and sugar, and whisk it well until you get the right consistency. Turn off heat. You may adjust by adding milk little by little. Once the mixture is smooth. It gets thicker as it cools down. Turn off heat as soon as it starts to thicken.
  6. To make it smooth, pass the mixture into a fine sieve or strainer. Just press it down with a spoon, until no more lumps and the cream becomes very smooth. Alternatively you may also use an electric mixer.
  7. Use a plastic icing bag, place it in a large mug. Scoop in the mixture, cut the tip. Start piping the first layer in the prepared stained dessert glasses about ¾ of the glass. Set aside and let it cool.
  8. Make the Chocolate Pudding layer: In a saucepan, melt butter over low heat and then add flour. Let the flour cook for 2-3 minutes, and slightly toast it in butter until lumpy.
  9. Add sugar, milk and bring it to a boil over medium to low heat. Then add in chocolate chips and simmer over low heat until all chocolate chips are melted about 2-3 minutes. (You may use a strainer, to make sure there are no more chunky chips left in the sauce). 
  10. Let it cool, then start scooping this mixture into the plastic pipe bag. Then pipe in the mixture in each glass for the second layer leaving a small extra space before the rim. Let it chill in the fridge.
  11. Upon serving, garnish each dessert glass with fresh berries or fruit of your choice. Enjoy and Happy Holidays!

You may also try other variants of layering:

Fruit Compote (for Strawberry and Blueberry)

INGREDIENTS:

For the Strawberry Compote:

  • 2 cups strawberries quartered
  • 1 tbsp sweetener of your choice (sugar , or syrup, or honey)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

For the Blueberry Compote:

  • 2 cups blueberries used frozen
  • 1 tbsp sweetener of your choice (sugar , or syrup, or honey)
  • 1 tsp lemon juice

INSTRUCTIONS:

  1. To make the compote, just add the fruit, sweetener or sugar and lemon/lime juice (and vanilla if you’re making the strawberry compote) in a saucepan and bring to a simmer. Simmer for 10-15 minutes or until the fruit has broken down and the compote has thickened slightly. Keep in mind that it will continue to thicken as it cools down.
  2. Remove the compote from the heat and allow to cool first, before your start layering with the pudding.

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