Cream Cherry Blossom Milk Pudding

Prep Time 20 mins
Cook Time 10 mins
Rest Time 4 hrs
Total Time 4 hrs 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 85  C
Servings: 4
Best Season: Spring
Description

This Cream Cherry Blossom Milk Pudding is a silky, floral Japanese-inspired dessert made with delicate cherry blossom flavor, creamy milk, and a smooth custard-like texture. Light, elegant, and beautifully pink, this spring dessert is perfect for parties, celebrations, or whenever you want a soft and refreshing sweet treat.

Ingredients
    For the Milk Pudding Base
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tbsp dried edible cherry blossoms (salt-preserved, rinsed and soaked)
  • 2 1/2 tsp unflavored halal gelatin powder
  • 3 tbsp warm water (to bloom gelatin)
  • 1/2 tsp pure vanilla extract
  • 2–3 drops natural pink food coloring (optional)
    • For the Cherry Blossom Syrup Topping
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tsp cherry blossom extract or syrup
  • 1 tsp lemon juice
  • 2 –3 soaked cherry blossoms (for garnish)
Instructions
    Prepare the Cherry Blossoms
  1. 1
    If using salt-preserved cherry blossoms, rinse them gently under cold water to remove excess salt. Soak them in fresh water for 20–30 minutes. Drain and pat dry. Set aside a few blossoms for garnish.
    2. Bloom the Gelatin
  2. 2
    In a small bowl, combine 2 1/2 teaspoons gelatin powder with 3 tablespoons warm water. Stir gently and allow it to sit for 5–7 minutes. The gelatin will absorb the water and become thick and jelly-like. This step ensures a smooth pudding texture.
    3. Heat the Milk and Cream
  3. 3
    In a medium saucepan, combine whole milk, heavy cream, and sugar. Heat over low to medium heat until it reaches about 85°C. Do not allow it to boil. Stir continuously to dissolve the sugar completely.
  4. 4
    Add the soaked cherry blossoms and let them gently infuse for 3–5 minutes. This releases their delicate floral aroma into the milk mixture.
    5. Incorporate Gelatin
  5. 5
    Remove the saucepan from heat. Add the bloomed gelatin to the warm milk mixture. Stir thoroughly until the gelatin fully dissolves. Make sure there are no lumps.
  6. 6
    Add vanilla extract and, if desired, 2–3 drops of pink food coloring for a soft pastel tone. Strain the mixture through a fine sieve to remove whole blossoms for a smoother texture.
    7. Pour and Chill
  7. 7
    Carefully pour the mixture into serving cups, ramekins, or glass jars. Allow them to cool at room temperature for 15–20 minutes.
  8. 8
    Transfer to the refrigerator and chill for at least 4 hours, or until fully set and firm to the touch.
    9. Prepare the Cherry Blossom Syrup
  9. 9
    In a small saucepan, combine water and sugar. Heat gently until sugar dissolves completely. Remove from heat and stir in cherry blossom extract and lemon juice. Let it cool completely before using.
    10. Garnish and Serve
  10. 10
    Once the pudding is fully set, spoon a small amount of cherry blossom syrup over each serving. Garnish with a soaked cherry blossom on top for an elegant presentation.
  11. 11
    Serve chilled for the best texture and flavor.
Note

Texture Tip: Do not boil the milk mixture. High heat can affect the smooth texture.

Stronger Flavor: For a deeper floral taste, steep blossoms longer but avoid bitterness.

Dairy-Free Option: Substitute milk with almond milk and cream with coconut cream (texture will be slightly lighter).

Storage: Keep refrigerated in an airtight container for up to 3 days.

Make Ahead: This dessert is perfect for preparing a day before serving.

Keywords: easy dessert, Japanese-inspired, spring recipe, creamy pudding, elegant treat
Read it online: https://petitepanini.com/recipe/cream-cherry-blossom-milk-pudding/