To make it, blend the dry ingredients in a large saucepan and slowly beat in the milk. When all the fixings ... stirring all the while to prevent the pudding from sticking as it thickens.

A wedding that doesn’t serve payasam is not a real wedding, according to the locals. It’s slowly cooked milk reduced to the thickness of double cream and set with vermicelli and cardamom ...

To make the custard, heat the cream, milk and vanilla extract in a small ... mixture should coat the back of a spoon). To serve, turn the pudding out onto a plate and pour over half of the ...

Getting the right consistency is key. A standard ratio is 2 tablespoons of chia seeds to 1/2 cup of milk. This yields a pudding that's not too thick, not too runny—just right. Feel free to ...

Craving a silky-smooth ending to your meal? Look no further than one of Hong Kong’s classic desserts – double-layered steamed milk pudding (雙皮奶). As its name suggests, this delectable ...

Classic Cantonese dessert ginger milk pudding caps our series on sweets. Though it tastes great when chilled, it’s served slightly warm in China. The ginger’s spiciness gives an edge to its ...