Apricot milk pudding Calories

Apricot milk pudding usually contains milk, apricots, sugar, and a thickener such as cornstarch or flour. Vanilla or citrus zest can add flavor. You can use fresh, dried, or canned apricots; drain canned fruit well so its syrup does not make the pudding too sweet.

Yes, dried apricots work well in apricot milk pudding and give it a concentrated fruity sweetness. Chop them finely and soak them in warm water until pliable before adding. Drain them first so extra soaking liquid does not thin the pudding.

Fresh apricots do not have to be cooked first, but briefly simmering them softens firm fruit and brings out its flavor. Add them once the pudding has thickened, or cook them separately into a compote and spoon that over the chilled pudding.

To prevent a skin on apricot milk pudding, press plastic wrap directly onto the surface while it cools, or stir the pudding occasionally as it cools. Covering the surface rather than just the bowl keeps air from drying out the top.

Let the pudding cool until it is thick but still easy to spoon, then fold in small pieces of apricot. Alternatively, layer the fruit between spoonfuls of pudding in serving glasses. Large pieces are more likely to sink before the pudding sets.

Apricot milk pudding keeps for about 2–3 days in a covered container in the refrigerator. Chilling it promptly helps preserve its texture, especially when made with fresh fruit. Discard it if it has been left out for an extended period.

Freezing apricot milk pudding is not ideal because thawing can make the milk mixture grainy or watery and soften the apricots. For the best texture, refrigerate it and eat it within a few days rather than freezing it.

Yes, canned apricots are convenient for apricot milk pudding. Drain them thoroughly and cut them into small pieces before adding, since their syrup can make the dessert overly sweet or watery. Reserve a little fruit to place on top when serving.

Mix the starch with a small amount of cold milk until smooth before adding it to the pan. Cook the mixture over medium heat while whisking continuously; if the finished pudding is still too soft, simmer it briefly longer rather than adding dry starch directly.