Magnolia Recipe

The biggest secret to making Magnolia is the final whipping process with the cream added after the pudding has cooked. This step gives the dessert that cloud-like, velvety texture found in store-bought patisserie products.

Ingredient List with Precise Measurements

📌 For the Silky Pudding:

• 1 liter milk
• 1 cup granulated sugar
• 2 tablespoons flour (heaped)
• 2 tablespoons starch (heaped) (Corn or wheat)
• 1 egg yolk
• 1 packet vanilla
• 1 packet heavy cream (200 ml - to be added after cooking)

📌 For Layers and Garnish:

• 1.5 packets baby biscuits or oat biscuits (crushed into powder)
• 10-12 fresh strawberries
• 2 ripe bananas

📌 Kitchen Equipment:

• Enamel Mixing Bowl
• Enamel Mug
• Enamel Bowl
• Whisk

Step-by-Step Magnolia Preparation

Phase 1: Cooking the Silky Pudding

In a deep pot, combine the milk, sugar, flour, starch, and egg yolk. Whisk thoroughly with a wire whisk before placing the pot on the stove until all lumps of flour and starch are completely gone.

Place the pot over medium heat and start cooking while stirring constantly. Once the pudding thickens and starts to bubble, turn off the heat. Add the vanilla and stir. To prevent a skin from forming, leave the pudding to cool to room temperature, stirring occasionally.

Phase 2: The Secret Touch (Adding Cream)

Pour 1 packet of cold heavy cream into the room-temperature pudding. Whisk continuously with a hand mixer at the highest setting for at least 4-5 minutes. This process will prevent the pudding from firming up too much and will give the dessert the velvety, silky consistency you are looking for.

Phase 3: Elegant Assembly in Cups

Pulse the biscuits in a food processor until they are like powder. Slice the strawberries and bananas thinly.

Place 2 tablespoons of biscuit crumbs at the bottom of the cups or glass jars you will serve in. Arrange the strawberry or banana slices vertically along the inside walls of the cups. Pour the smooth pudding you prepared over them. Add another layer of biscuits and fruit in the middle, then cover with more pudding. Complete the final layer by garnishing with biscuit crumbs and fresh fruit slices.

Life-Saving Tips for Making Magnolia

💡 Lump-Free Pudding: If you add the liquid cream while the pudding is still hot, the cream may curdle or separate. The pudding must be lukewarm, and the cream must be cold from the refrigerator.

💡 Biscuit Choice: For the original flavor, baby biscuits or tea biscuits/oat biscuits work perfectly. Chocolate lovers can prepare a cocoa magnolia by using Oreos or cocoa-flavored biscuits.

Storage and Serving Suggestion

After resting your prepared magnolia cups in the refrigerator for at least 2-3 hours, serve them cold. To prevent the fruit from browning, you can cover the tops of the cups with plastic wrap or lightly drizzle a bit of lemon juice over the fruit slices.