Caramel pudding is incredibly simple to create; you only need four ingredients and just 10 minutes of active cooking and preparation time. This delightful dessert is not only effortless but also remarkably delicious. If you’re a fan of caramel and pudding, you’ll absolutely adore this recipe. While searching for easy desserts to prepare during the holiday season, I discovered the idea of making this pudding due to its quick preparation and the bonus that it can be made ahead of time.
What goes into the pudding
Sugar
You can use half a cup or one cup of regular white sugar. I used only half a cup and added it to a pan and cooked over medium heat while swirling it around by moving the pan. Once it’s golden brown, remove it from the stove and quickly transfer it to a baking dish. Keep an eye on it all the time because it can burn very easily.
Evaporated milk
I used a 12.5 oz can of evaporated milk which is 354ml.
Condensed milk
You will also need 14 oz or 397 grams of condensed milk for this recipe.
Egg
I used three big eggs for the caramel pudding. Make sure the eggs are at room temperature.
How to store leftover pudding
You can make this dessert in advance and keep it in the fridge for up to three to four days in advance. Similarly, you can save any leftovers for up to a week; I don’t recommend freezing the pudding.
Can I steam the pudding instead of baking
Yes, steaming the pudding is another way to make it. Simply add water to the bottom of your pot, then add a steamer and put your pudding on top of the steamer. Cook on high heat for 5 minutes or until it starts forming steam, then lower the heat and cook for 55 minutes to 1 hour or until it’s not runny anymore. Cover the dish loosely with foil paper to avoid water getting to it.
Caramel Pudding
Ingredients
- 1/2 cup sugar
For custard
- 3 eggs
- 14 oz condensed milk 1 can
- 17 oz evaporated milk 1 can
- 1 tsp vanilla extract optional
Instructions
Caramalize sugar
- Add half a cup of sugar to a pan and cook over medium heat until the color changes to deep golden brown.
- Now transfer it to a baking tray and, holding the sides of the tray, spread it evenly on the bottom of the tray. You can use an 8-inch circle dish or a loaf pan like I did.
Make the pudding
- Preheat your oven to 350°F or 175°C
- In a blender, add 3 eggs, 1 can of evaporated milk, and 1 can of condensed milk. Also, add in vanilla extract if you are using it, then blend it, and your pudding mixture is ready.
- Now, pour this mixture into your baking tray.
- Put this tray into another bigger tray and add 1 inch of water to the outer tray.
- Bake it for 55 minutes to 1 hour or until it is jiggly inside but not runny. Pudding will also develop a light brown color. Start checking at 55 minutes; if not ready, then give it another 5 minutes.
- Alternatively, you can also steam it. check notes
- Let it cool down completely, preferably 3-4 hours or overnight before turning it over.