Ever wanted a gorgeous, restaurant-style dessert that’s egg-free, mildly flavored, and ready in under an hour? This Vanilla Milk Pudding topped with a vibrant Strawberry Syrup hits every sweet spot—creamy, refreshing, and irresistibly photogenic.
A Dessert That Feels Fancy… Yet Is Incredibly Easy
Milk puddings date back to classic European custards, but most recipes call for eggs or heavy creams. By using china grass (agar-agar) instead of gelatin or eggs, you get a set-and-forget pudding that’s eggless and still luxuriously smooth. The strawberry syrup brings it into summer territory—think fresh berry brightness on a vanilla canvas.
Why You’ll Love This Pudding
- Egg-free & vegetarian: No egg tempering needed; perfect for all diets.
- Light yet creamy: Full-fat milk sets firm but not heavy.
- Quick and fuss-free: Just boil, dissolve, pour, and chill.
- Kids & adults approved: Mild vanilla flavor paired with tangy berry syrup.
Ingredient Breakdown
- Full-fat Milk: The rich base that sets into a silky pudding.
- China Grass (Agar-Agar): Plant-based gelling agent for that perfect set.
- Sugar & Vanilla Essence: Sweeten and scent the pudding without overpowering.
- Strawberries, Lemon & Corn Flour: Simmered into a glossy syrup that balances sweet and tart.
🌿 Vegan Swap: Replace dairy milk with coconut or almond milk and use china grass (agar-agar) exactly the same way you’d use it here.
Here’s How It All Comes Together
You’ll start by boiling milk to intensify its creaminess, then gently whisk in sugar and vanilla for flavor. Meanwhile, soak and dissolve china grass in hot water so it’s lump-free. Once the milk is sweet and steaming, stir in the dissolved agar-agar and immediately pour into ramekins. Let them cool at room temperature, then chill until set.
For the syrup, sauté chopped strawberries with sugar and a squeeze of lemon. As the berries soften, stir in a corn-flour slurry to thicken it to a syrupy consistency. Cool completely.
To serve, invert the pudding onto plates or bowls, then drizzle generously with the chilled strawberry syrup. Garnish with fresh berry halves and mint leaves for a pop of color.
💡 Pro Tip: If serving at a party, chill the plates too! A cold plate helps the pudding hold its shape longer and makes it more refreshing on hot days.
What Goes Along
- Shortbread Cookies: A buttery crunch that pairs beautifully.
- Fresh Berries: Add raspberries or blueberries to the syrup for variety.
- Whipped Cream: A dollop on the side for extra decadence.
How to Serve
Serve this pudding straight from the fridge—its cool, creamy texture and fruity syrup make it perfect for warm evenings. Arrange on a dessert platter, garnish with mint, and watch it disappear.
Packing & Meal-Prep Tips
- Make-Ahead: You can set the puddings and prepare the syrup up to 24 hours in advance—just refrigerate separately.
- Transport: Place chilled puddings in a sealed container; carry syrup in a leak-proof jar. Assemble on arrival.
- Bulk Prep: Pour into a large shallow dish, then cut into squares for easy serving at parties.
Party & Crowd-Pleasing Prep
For gatherings, set up a DIY parfait station—guests can layer pudding, berry syrup, and cookie crumbles in clear glasses. It’s interactive, elegant, and requires minimal last-minute work from you.
Vanilla Milk Pudding
Description
A smooth, eggless Vanilla Milk Pudding set with agar-agar, topped with a tangy Strawberry Syrup made from fresh berries, lemon, and a hint of corn-flour. This easy dessert chills in under two hours and delights with its creamy texture and bright flavors.
Ingredients
To make milk pudding
To make strawberry syrup
To make corn flour slurry
Instructions
Prep Work
-
Clean China Grass
Wash and rinse china grass until clear
-
Chop Strawberries
Roughly chop strawberries and set aside -
Make Corn Flour Slurry
Stir corn flour into water until smooth
Method
-
Boil Milk
Pour milk into a deep pan and bring to a gentle boil, then remove from heat.
-
Dissolve China Grass
In a separate pan, add water, add china grass and cook until fully melted.
-
Sweeten Milk
Return milk to low heat, stir in sugar until dissolved, then mix in vanilla.
-
Combine and Set
Pour dissolved china grass into the milk mixture, stir well, then pour into ramekins. Cover and chill in room temperature until firm. and refrigerate for 2 hours.
-
Cook Strawberries
In a clean pan, cook chopped strawberries with sugar until syrupy. -
Finish Syrup
After 5 mins pour the lemon juice, then add corn flour slurry. Cook until thickened, then cool.
-
Assemble Dessert
Unmold pudding onto plates, spoon syrup over top, and garnish as you like.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 25mg9%
- Sodium 70mg3%
- Total Carbohydrate 38g13%
- Sugars 32g
- Protein 7g15%
- Vitamin C 15 mg
- Calcium 240 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.