Thai Milk Pudding (Tao Hu Nom Sod)

½ c. water
1 c. milk
½ c. evaporated milk
3 Tbsp. sweetened condensed milk (adjust according to taste)
1 tsp. gelatin powder
1 ½ Tbsp. Mango White Balsamic (or other flavour our your choice like Coconut, Passion Fruit, Peach, Honeybell Orange)

Ingredients for Sauce:
¼ cup whole milk
2 tbsp whipping cream
1 tbsp sweetened condensed milk

Fresh fruit – mango, dragon fruit, kiwi (sliced or cut into cubes)
Canned fruit – jackfruit, lychee, fruit cocktail
Flavoured Balsamic of choice 

Pour water into a small bowl and evenly sprinkle gelatin on top. Let it rest for 5-10 mins.

Add milk and whipping cream to a small pot. Stir over medium high heat until it comes to a boil.

Turn the heat off, then add the hydrated gelatin along with all the water. Stir for 1-2 min until the gelatin is completely dissolved. Add condensed milk and Mango White Balsamic or flavoured White Balsamic of your choice. Taste test and adjust as needed.

Pour into single-serving cups, making sure it’s no more than ⅔ full (so you have lots of room for the toppings).

Refrigerate for at least 2 hrs.

Stir together the sauce ingredients until the condensed milk is completely dissolved.

If the condensed milk won’t dissolve fully, briefly warm up the mixture in the microwave to help it dissolve. (Caution! Just 10-15 seconds will do as it can boil over if it gets too hot).

Refrigerate until ready to use.

To serve, try pouring some of the sauce gently down the side of the bowl, then scooping in a portion of the pudding. Arrange fruit/toppings on top of the pudding. Drizzle with White Balsamic Vinegar. Serve cold.

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