Name: Cup Muhallebi (Turkish Milk Pudding Cups) - Quick and Delicious Dessert Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 7
Cuisine: Turkish Cuisine
Ingredients: 1 egg; 2 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) granulated sugar; 1/2 water glass vegetable oil; 1 kg (about 4 1/4 cups) + 1/2 water glass milk; 1.5 water glasses + 2 tablespoons flour; 1/2 packet baking powder; 1 packet vanilla; 1.5 dessert spoons (about 3 tsp) cocoa powder; 3 tablespoons cornstarch

Cup Muhallebi (Turkish Milk Pudding Cups) - Quick and Delicious Dessert Recipe

You can turn the wonderful combination of cake and muhallebi (Turkish milk pudding) into an elegant dessert served in cups. This cup muhallebi recipe brings together soft cake and creamy milk pudding in one irresistible treat. With step-by-step instructions, you can easily prepare it for afternoon tea or a sweet craving. Here is the most impressive muhallebi recipe...

Servings: Serves 7

Total time: 1 hr 15 min

Prep: 20 min

Cook: 55 min

Belma'nın Mutfağı

Tatlı TarifleriMarch 12, 2017

Ingredients for Cup Muhallebi (Turkish Milk Pudding Cups)

1 egg
2 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) granulated sugar
1/2 water glass vegetable oil
1 kg (about 4 1/4 cups) + 1/2 water glass milk
1.5 water glasses + 2 tablespoons flour
1/2 packet baking powder
1 packet vanilla
1.5 dessert spoons (about 3 tsp) cocoa powder
3 tablespoons cornstarch

How to Make Cup Muhallebi (Turkish Milk Pudding Cups)

Beat 1 egg and 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of granulated sugar together using a mixer.
Add 1/2 water glass of vegetable oil and 1/2 water glass of milk, then beat again.
Add 1.5 water glasses of flour, 1/2 packet of baking powder, 1 packet of vanilla, and 1.5 dessert spoons (about 3 tsp) of cocoa powder, then beat to combine.
Pour the prepared batter into a greased square cake pan and bake in a preheated oven at 170°C (340°F).
In a saucepan, whisk together 1 kg of milk, 3 tablespoons of cornstarch, 2 tablespoons of flour, and 1 water glass of granulated sugar.
Place over medium heat and cook, stirring continuously, until the mixture thickens to a pudding consistency.
Cut the baked cake into small rounds using a round cutter and place them into the cups. Pour the warm muhallebi (Turkish milk pudding) over the top.
Dust with cocoa powder and serve once cooled. Enjoy!

Tips & Tricks

If the pudding is too runny, the layers may separate once it cools. It is important to keep the cornstarch and milk ratio at the consistency specified in the recipe.
Cut the cake pieces evenly so that they are neither too large nor too small when placing them into the cups. Cutting the cake into medium-sized pieces makes the dessert more balanced.
Cup muhallebi sets better and the flavors come together if it is allowed to rest in the refrigerator for at least 1.5–2 hours. Be sure to refrigerate before serving.
You can also top it with fresh fruit, grated chocolate, or shredded coconut if you like.