creamy desert

It looks like you’re sharing a recipe for a delicious dairy-based dessert, possibly a Portuguese-style “Pudim de Leite” (Milk Pudding) or a custard cream.

Here’s a clearer, organized version of your recipe with some adjustments for better results:

Creamy Milk Pudding with Cinnamon

(Serves 4–6)

Ingredients:

707 mL (3 cups) whole milk (or dairy product of choice)

50g sugar substitute (or 100g regular sugar)

10g vanilla sugar (or 1 tsp vanilla extract)

30g cornstarch (for thickening)

3 egg yolks

Lemon zest (from 1 lemon, optional for flavor)

Ground cinnamon (for dusting)

Pinch of powdered zucchini (optional, for texture/flavor)

Instructions:

1. Prepare the Milk:

In a saucepan, heat the milk with lemon zest over medium heat. Stir occasionally until warm (do not boil).

2. Make the Egg Yolk Mixture:

In a bowl, whisk together the egg yolks, sugar (or substitute), vanilla sugar, and cornstarch until smooth.

3. Combine & Cook:

Remove the lemon zest from the warm milk.

Slowly pour the warm milk into the egg yolk mixture while whisking continuously.

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens into a creamy custard (about 5–7 minutes).

4. Cool & Set:

Pour the cream into a glass mold (or individual cups).

Let it cool at room temperature, then refrigerate for at least 1 hour (or until firm).

5. Serve:

Dust with ground cinnamon before serving.

(Optional: Add a sprinkle of powdered zucchini for extra flavor.)

Time Breakdown:

Prep: 5 minutes

Cooking: 10 minutes

Chilling: 1 hour

Total: 1 hour 15 minutes

Tips for Success:

✔ Avoid curdling: Stir constantly while cooking.
✔ For extra richness: Use half milk, half cream.
✔ No vanilla sugar? Substitute with 1 tsp vanilla extract.
✔ Want a firmer texture? Increase cornstarch to 40g.

This dessert is smooth, creamy, and lightly spiced—perfect for a sweet ending to any meal!

Would you like any modifications, like a low-carb version or different flavors? 😊

(P.S.: The Nubank raffle info seems unrelated—would you like help with that too?)

Storage Instructions for Cinnamon Milk Pudding

To keep your dessert fresh and delicious, follow these storage tips:

Refrigeration:

✅ Best for short-term storage (up to 3–4 days).
✅ Cover the pudding with plastic wrap (press it directly onto the surface to prevent a skin from forming).
✅ Alternatively, transfer to an airtight container.

Freezing (Not Recommended):

❌ Freezing can alter the creamy texture, making it grainy or watery when thawed.
⚠️ If freezing is necessary, store in an airtight container for up to 1 month. Thaw overnight in the fridge and whisk before serving.

Serving After Storage:

If the pudding thickens too much, stir in a splash of milk to loosen it.

Refresh with a light dusting of cinnamon before serving.

Pro Tips:

🔹 Make ahead: This dessert is perfect for prepping a day in advance!
🔹 Avoid condensation: If storing in a glass dish, let it cool completely before covering.

Enjoy your creamy, cinnamon-kissed treat anytime! 😊