Forget Panna Cotta—Make This Sweet And Creamy Milk Pudding From Pampanga Instead
It’s Pampanga’s answer to creamy panna cotta, but made even more flavorful with a touch of dayap flavor and latik or coconut curds. Carabao’s milk is used traditionally in this Kapampangan dessert, but in this recipe, a combination of cow’s milk and all-purpose cream are used as a substitute for the richer carabao’s milk.
Serves 6 to 8
- 5 cups fresh full cream milk
- 1 cup all-purpose cream
- 3/4 cup cornstarch
- 3/4 cup white sugar
- zest of 1 dayap
- latik, for topping
1. Mix together all ingredients (except latik) and stir until cornstarch and sugar are dissolved. Heat and allow to simmer while constantly stirring until mixture forms into a gravy-like consistency.
2. Pour into a container to form a 1/2-inch thick layer. Allow to cool at room temperature. Top with latik before serving.
This recipe first appeared in FOOD Magazine, June-July 2014 Issue
Styling by Claude Tayag
Photography by Ian Castañares