Greek · Dessert
Cold Milk Pudding Squares
A Greek-leaning cocoa milk pudding set firm enough to slice into neat squares, built light by trimming the sugar and leaning on cornstarch rather than cream or egg yolks for body. Each square is dense, glossy and deeply chocolatey while staying under 250 calories a serving.
$1
10 minsPrep
8 minsCook
198 minsTotal
EasyLevel
Nutrition per serving
146Calories
5.8gProtein
1gFat
30.8gCarbs
17.6gSugar
2.2gFiber
255mgSodium
3mgChol
0.4gSat Fat
302mgPotassium
184mgCalcium
0.9mgIron
0.7mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Retsina
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the cornstarch into 60g of the cold skim milk in a small bowl until fully smooth with no lumps, then set the slurry aside.
2
Pour the remaining 220g skim milk into a saucepan and whisk in the sugar, honey, cocoa powder and salt over medium heat until the cocoa is fully dissolved.
3
Bring the milk just to a simmer, then pour in the cornstarch slurry while whisking constantly to prevent lumps.
4
Reduce heat to low and cook, stirring constantly with a spatula scraping the base, for 4-5 minutes until the mixture thickens to a thick, glossy pudding that coats the back of a spoon; this reduces the mixture by about 10%.
5
Remove from heat and stir in the vanilla extract.
6
Pour the hot pudding into a small lined dish or two shallow squared moulds, smoothing the top flat with a spatula.
7
Cover the surface directly with cling film to prevent a skin from forming and refrigerate for at least 3 hours until firmly set.
8
Once fully chilled and set, turn out and cut into neat squares, then dust lightly with the ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.9 oz280g skim milk
- 0.8 oz22g cornstarch
- 0.5 oz14g sugar white
- 0.3 oz8g honey
- 0.4 oz10g cocoa powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0 oz1g for dusting cinnamon ground
