Milk Soft Recipe

Prepare vanilla

If using a vanilla bean: split lengthwise and scrape seeds. If using extract, measure and set aside.

In a medium saucepan combine whole milk, heavy cream, and half of the sugar (1/2 cup). Add the vanilla seeds and pod (or full measure of extract later) and the salt.

Warm the milk mixture over medium heat, stirring occasionally, until it just begins to steam and small bubbles form around the edge (do not boil). Remove from heat and let steep for 10 minutes to infuse vanilla.

Bloom gelatin (optional)

If using gelatin: sprinkle gelatin over 2 tablespoons cold water in a small bowl and let bloom for 5 minutes.

Mix dry thickener

In a small bowl whisk together cornstarch and the remaining 1/2 cup sugar until combined.

Temper yolks

In a separate bowl whisk the 3 egg yolks until smooth. Gradually whisk 1/2 cup of the warm milk mixture into the yolks to temper, then slowly whisk the tempered yolks back into the saucepan with the rest of the milk mixture.

Return saucepan to medium-low heat. Whisk in the cornstarch-sugar mixture thoroughly. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 4–6 minutes. Do not let boil vigorously; a gentle simmer is fine.

If using gelatin: remove saucepan from heat and whisk the bloomed gelatin into the hot pudding until fully dissolved and incorporated.

Continue to cook and whisk 30–60 seconds more off the heat to ensure the cornstarch is cooked and the pudding is smooth.

Remove the vanilla pod (if used). Off the heat, whisk in the unsalted butter until melted and incorporated for extra silkiness. If using vanilla extract instead of bean, stir it in now (about 1 teaspoon).

Strain the pudding through a fine-mesh sieve into a clean bowl to remove any cooked egg strands or lumps for an ultra-smooth texture.

Press plastic wrap directly onto the surface of the hot pudding to prevent a skin from forming. Let cool at room temperature for 20 minutes, then refrigerate until set and chilled, at least 2 hours (ideally 4 hours) — the texture will become 'milk-soft' and creamy.

When ready to serve, give the pudding a gentle whisk to loosen. Portion into bowls or ramekins, dust with powdered sugar if desired, and top with fresh berries or toasted nuts for contrast.