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Step 5: Chill
Refrigerate for at least 2-3 hours, or until set. The pudding will firm up and develop a smooth, creamy texture.
Step 6: Serve
Once set, you can enjoy the pudding directly from the molds or run a knife around the edges and carefully turn it out onto a plate.
Tips for the Best Milk Pudding
For Extra Creaminess: Substitute half of the milk with heavy cream for a richer texture.
Sweetness Adjustment: Adjust the sugar to taste. For a slightly less sweet pudding, use just 2 tablespoons.
Gelatin Consistency: Make sure the gelatin is fully dissolved to avoid any lumps. If you have lumps, strain the mixture before pouring it into molds.
