Vanilla Milk and Sour Cream Pudding
An incredibly tasty vanilla dessert made with milk. When the weather turns hot, I reach for cold desserts, and this one was my absolute favorite for years — right up until I got into mousse cakes and pastries. For the best results, use richer milk (4–6% fat) or swap it out for cream (10–22% fat). You can also use this as a cake filling — just cook the eggs and milk down well and use richer sour cream.
Maria
Recipe author
Vanilla Milk and Sour Cream Pudding
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
3 g
Fats 19 %
7 g
Carbohydrates 73 %
27 g
190 kcal
GI:
19
/
7
/
74
- Dissolve the starch in 50 ml (about 3 tablespoons) of cold boiled water.
- Warm the milk slightly.
- Beat the yolks with the sugar, pour in the warm milk, and cook over very low heat, stirring, until thickened.
- Stir in the vanilla sugar.
- Stirring constantly, pour in the starch in a thin stream. Heat the mixture until it thickens.
- Whip the chilled sour cream to thick, soft peaks.
- Keep whipping as you gradually add the milk-vanilla mixture.
- Pour the finished pudding into molds and chill for 1.5–2 hours.
- Before serving, dust the chilled dessert with cocoa and garnish with fresh berries and mint.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla sugar - 379 kcal/100g
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