1 piece (medium) of Milk pudding (120 g) has 132 calories. That works out to 110 calories per 100 g. It contains 22.2 g of carbs, 3.8 g of protein, 3.4 g of fat and 0 g of fiber. Its 0.5 µg of B12 covers 20% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.

What is Milk pudding?

Milk pudding is a spoonable dessert made by thickening milk, usually with starch, and sweetening it; recipes may also use flavours such as vanilla or cocoa. Milk-based puddings appear in many food traditions, so there is no single origin for this general style. The version pictured has a smooth, softly set texture and a mild, creamy sweetness.

It is usually served chilled in a small bowl or glass, either plain or with fruit, cinnamon or a little chopped nut on top. In English-speaking homes, it works as an easy everyday dessert after a meal, and can also be served with tea or coffee. It is milk-based and relatively light in texture, though still sweet; choose a modest portion and fresh fruit if you want a simple, less-rich finish.

Milk pudding Nutrition Facts

Selected: 100 g

110

KCAL / 100G

Carbs

18.5g

· 7% DV

Protein

3.2g

· 6% DV

Fat

2.8g

· 4% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 66% · Protein 11% · Fat 23%

Milk pudding Vitamins & Minerals

Vitamins

B12

0.4µg · 17% DV

0.15mg · 12% DV

0.35mg · 7% DV

Biotin

2µg · 7% DV

Minerals

Phosphorus

85mg · 12% DV

Calcium

110mg · 11% DV

Iodine

8µg · 5% DV

Selenium

2µg · 4% DV

How Nutritious Is Milk pudding?

Nutrient density

Medium

35/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

34/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Milk pudding Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Milk pudding

To burn the 110 calories in 100 g:

🚶

27min

Walking (5 km/h)

🏃

11min

Running (8 km/h)

🚴

15min

Cycling

🏊

13min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Milk pudding Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Milk pudding Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Milk pudding Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Milk pudding Fat Profile

SATURATED

1.7g

MONOUNSATURATED

0.7g

POLYUNSATURATED

0.1g

⚖️

Omega 6:3 ratio 2.5:1

Below the ideal 4:1 — a good omega balance.

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Frequently Asked Questions About Milk pudding

How do you make milk pudding?

Milk pudding is made by cooking milk, sugar and a thickener such as cornstarch until the mixture turns smooth and thick. Whisk continuously, pour it into serving dishes, and chill it until set.

Why does milk pudding turn lumpy?

Milk pudding usually turns lumpy when dry starch is added directly to hot milk or the mixture is not stirred evenly. Mix the starch with a little cold milk first, then whisk it into the pan gradually.

How can you make milk pudding thicker?

To make milk pudding thicker, use a little more cornstarch than the recipe calls for and cook it while stirring until it thickens. Avoid adding too much, since excess starch can make the pudding pasty once it cools.

How do you stop milk pudding from forming a skin?

Cover milk pudding with plastic wrap pressed directly against its surface while it cools. If you prefer not to use wrap, stir it occasionally as it cools; covering individual dishes also helps limit skin formation.

How long does milk pudding last in the fridge?

Milk pudding keeps for about 3–4 days in the refrigerator when stored in a covered container. Refrigerate it after it cools rather than leaving it out for a long time, and discard it if its smell or appearance changes.

Can you freeze milk pudding?

Yes, you can freeze milk pudding, but thawing may make it watery or grainy because its texture can separate. Freeze it in airtight portions and thaw it in the refrigerator; freshly made pudding usually has a smoother texture.

What is the difference between milk pudding and custard?

Milk pudding is often thickened with starch, while custard is commonly thickened with egg yolks. Recipes vary, but the starch-based version is typically smooth and firm without the rich, eggy flavor of custard.

Can you make milk pudding without eggs?

Yes, milk pudding can be made without eggs; many smooth, set versions rely on cornstarch or another starch for thickening. Whisk the starch into cold milk before heating to help the egg-free pudding stay lump-free.

What can you serve with milk pudding?

Milk pudding pairs well with fresh berries, sliced fruit, toasted nuts, or a little chocolate. Add toppings just before serving so crunchy ingredients keep their texture and juicy fruit does not make the pudding watery.

Can you make milk pudding with plant milk?

Yes, you can make milk pudding with plant milk, though the flavor and texture may change. Choose an unsweetened variety so you can control the sweetness, and stir the pudding thoroughly as it heats to help it set evenly.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 29, 2026