Korean Dessert with Milk, Honey and Nuts Recipe
This is a simple homemade dessert inspired by Korean milk drinks and a love of nuts and honey. The delicate, lightly sweet milk cream served with crunchy nuts is a bit like a cross between pudding and yogurt. It’s perfect as a light dessert after lunch or a sweet snack with afternoon tea.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
Ingredients
- milk - 600 ml
- honey - 3 tablespoons
- cornstarch - 3 tablespoons
- sugar - 1 tablespoon
- vanilla - 1 teaspoon
- walnuts - 4 tablespoons
- sesame seeds - 1 tablespoon
- salt - 1 pinch
Main Ingredient:
milk
Preparation
- In a small bowl, mix the cornstarch with 100 ml of cold milk, whisking thoroughly so there are no lumps.
- Pour the remaining milk into a saucepan, add the sugar, a pinch of salt and the vanilla. Heat over medium heat, stirring, until the milk is hot but not yet boiling.
- Pour the milk-and-cornstarch mixture into the saucepan, whisking constantly. Cook for 2–3 minutes over low heat, until the mixture thickens to the consistency of a loose pudding.
- Remove the saucepan from the heat and add the honey. Stir until it is completely dissolved.
- Pour the milk cream into 4 small bowls or glasses. Leave to cool to room temperature, then refrigerate for at least 1 hour so the dessert chills and sets slightly.
- Roughly chop the walnuts and lightly toast them in a dry pan for 2–3 minutes over medium heat, until fragrant. Set aside to cool.
- Before serving, sprinkle each dessert with the chopped walnuts and toasted sesame seeds. If you like it very sweet, you can drizzle a little extra honey on top.
Storage
In fridge:
3 days
Freezing:
No
Deser przechowuj w lodówce przykryty folią spożywczą, żeby nie chłonął zapachów. Orzechy i sezam dodawaj dopiero przed podaniem, żeby pozostały chrupiące.
Recipe submitted by
Marek, Site owner
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Updated:
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