Jiangsu-style Budyń Pudding

Ingredients

In this Jiangsu-style adaptation of Budyń, we incorporate the unique flavors and ingredients of Jiangsu cuisine. The original Polish Budyń is typically made with milk, sugar, and vanilla, while the Jiangsu-style version infuses the pudding with jasmine tea and osmanthus flowers, giving it a distinct floral aroma and delicate sweetness. We alse have the original recipe for Budyń, so you can check it out.

• 500ml (2 cups) milk 500ml (2 cups) milk
• 50g (1/4 cup) sugar 50g (1/4 cup) sugar
• 2 jasmine tea bags 2 jasmine tea bags
• 1 tablespoon dried osmanthus flowers 1 tablespoon dried osmanthus flowers
• 50g (1/2 cup) cornstarch 50g (1/2 cup) cornstarch
• Crushed almonds, for garnish Crushed almonds, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 4g, 2g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 4g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk over medium heat until it starts to simmer.
2. 2.
   Add the sugar, jasmine tea bags, and dried osmanthus flowers to the milk. Stir gently and let it steep for 5 minutes.
3. 3.
   Remove the tea bags and osmanthus flowers from the milk.
4. 4.
   In a separate bowl, mix the cornstarch with a small amount of cold water to create a slurry.
5. 5.
   Slowly pour the cornstarch slurry into the milk while stirring continuously.
6. 6.
   Cook the mixture over low heat, stirring constantly, until it thickens to a pudding-like consistency.
7. 7.
   Remove from heat and pour the pudding into individual serving dishes.
8. 8.
   Let the pudding cool to room temperature, then refrigerate for at least 2 hours to set.
9. 9.
   Before serving, sprinkle crushed almonds on top for garnish.

Treat your ingredients with care...

• Jasmine tea — Use high-quality jasmine tea for the best flavor. Steep the tea bags in hot milk to infuse the pudding with its delicate aroma.
• Osmanthus flowers — Dried osmanthus flowers add a subtle floral note to the pudding. If you can't find them, you can omit them or substitute with a few drops of osmanthus flower extract.

Tips & Tricks

• To achieve a smooth texture, make sure to stir the pudding constantly while cooking to prevent lumps.
• For a stronger jasmine tea flavor, you can steep the tea bags in the milk for a longer period of time.
• If you prefer a sweeter pudding, you can adjust the amount of sugar according to your taste.
• Experiment with different garnishes such as fresh berries or a drizzle of honey for added flavor and visual appeal.
• Serve the pudding chilled for a refreshing dessert experience.

Serving advice

Serve the Jiangsu-style Budyń Pudding chilled in individual dessert bowls or ramekins. It can be enjoyed on its own as a light and refreshing dessert or paired with a cup of jasmine tea to complement the floral flavors.

Presentation advice

To enhance the presentation, sprinkle a few dried osmanthus flowers on top of the pudding just before serving. The pale yellow color of the pudding, combined with the delicate flowers and crushed almonds, creates an elegant and visually pleasing dessert.