Nai Lao Recipe

Milk: The base of this recipe, providing a creamy and smooth texture.

Sugar: Adds sweetness to the dessert, balancing the flavors.

Vanilla extract: Infuses the mixture with a delightful aroma and enhances the overall taste.

When heating the milk in the saucepan, make sure to stir it occasionally to prevent a skin from forming on the surface. This will ensure a smooth texture for your Nai Lao.

• milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good alternative for those who are lactose intolerant or prefer a plant-based option.

• milk - Substitute with coconut milk: Coconut milk adds a rich, slightly sweet flavor and is also suitable for those avoiding dairy.

• sugar - Substitute with honey: Honey offers a natural sweetness and can add a subtle floral note to the recipe.

• sugar - Substitute with maple syrup: Maple syrup provides a unique, rich flavor and is a natural sweetener alternative.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste has a more intense vanilla flavor and includes the seeds from the vanilla pod, adding a gourmet touch.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, adding a nutty note to the recipe.

• Allow the Nai Lao to cool to room temperature before storing. This helps prevent condensation, which can affect the texture and flavor.
• Transfer the Nai Lao into an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the refrigerator.
• Store the container in the refrigerator. The Nai Lao can be kept refrigerated for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.
• If you wish to freeze the Nai Lao, pour it into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes.
• Seal the container tightly and label it with the date. The Nai Lao can be frozen for up to 2 months.
• When ready to enjoy, thaw the Nai Lao in the refrigerator overnight. Avoid thawing at room temperature to prevent any potential bacterial growth.
• Once thawed, give the Nai Lao a good stir to restore its creamy texture before serving.

• Gently warm the milk mixture in a saucepan over low heat, stirring occasionally to ensure it heats evenly without curdling.
• Use a double boiler to reheat the Nai Lao, which helps maintain a smooth texture by providing indirect heat.
• Microwave on a low power setting, stirring every 30 seconds to prevent overheating and ensure even warming.
• Place the Nai Lao in an oven-safe dish, cover with foil, and warm in a preheated oven at 150°C (300°F) for about 10-15 minutes, checking frequently.
• For a quick method, immerse the bowl of Nai Lao in a larger bowl filled with hot water, allowing it to gently come to temperature without direct heat.

• Saucepan: Use this to heat the milk over medium heat until it begins to simmer.

• Wooden spoon: Ideal for stirring the milk and sugar mixture to ensure the sugar dissolves completely.

• Measuring cups: Essential for accurately measuring 500 ml of milk.

• Measuring spoons: Necessary for measuring 1 teaspoon of vanilla extract.

• Serving bowls: Pour the mixture into these to cool and set before serving.

• Refrigerator: Use this to chill the mixture for at least 2 hours before serving.

• Stove: Required to provide the heat source for simmering the milk.

Use a microwave: Heat the milk in the microwave instead of a saucepan to save time.

Pre-measure ingredients: Measure out the sugar and vanilla extract before starting to streamline the process.

Quick cooling: Place the serving bowls in an ice bath to cool the mixture faster before refrigerating.

Batch preparation: Make a larger batch and store it in the fridge for multiple servings throughout the week.