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Cherry Blossom Milk Pudding Recipe

Cherry Blossom Milk Pudding

A delightful and elegant dessert that captures the essence of spring with the delicate flavor of cherry blossoms—perfect for gatherings or a sweet treat for yourself!
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Prep Time 20 minutes
Total Time 2 hours
Course: Dessert
Cuisine: Japanese-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Cherry Blossom Milk Pudding
  • 1 cup milk whole milk recommended
  • 1 cup heavy cream
  • 1/2 cup sugar adjust for sweetness preference
  • 1/4 cup cherry blossom petals edible and washed
  • 2 tbsp cornstarch thickening agent
  • 1/4 tsp salt to enhance flavors
  • 1 tsp vanilla extract adds depth of flavor
  • 1/2 cup water to mix with cornstarch

Equipment

  • Saucepan
  • Small Bowl
  • Serving Dishes

Method
 

  1. Step 1: In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm but not boiling.
  2. Step 2: While that’s heating, mix the cornstarch and salt with the water in a small bowl until you achieve a smooth paste.
  3. Step 3: Gradually add the cornstarch mixture to the warm milk mixture, stirring continuously until it thickens.
  4. Step 4: Remove the saucepan from heat and stir in the vanilla extract and washed cherry blossom petals.
  5. Step 5: Pour the pudding mixture into individual serving dishes or a large bowl and allow it to cool to room temperature.
  6. Step 6: Once cooled, refrigerate for at least 2 hours or until set.
  7. Step 7: Serve chilled, garnished with additional cherry blossom petals if desired.

Notes

Store in an airtight container in the refrigerator for about 3 to 4 days.