Egg Pudding – Classic
Summary
- This recipe guides you through making a delicious and easy egg pudding with a rich caramel topping. It involves blending milk, eggs, condensed milk, and milk powder, then baking it over a homemade caramel layer for a delightful dessert.
All Ingredients - Main Ingredients
- Milk 4 cups
- Eggs 6
- Milk Powder 3 tablespoons
- Condensed Milk 1 full tin
All Ingredients - For Caramel
- Sugar 6 tablespoons
Tools You'll Need
- Pan
- Baking sheet
- Food processor
- Oven
- Spatula
- Knife
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Pudding Mixture
Crack 6 eggs into a food processor. Add 1 full tin of condensed milk, 3 tablespoons of milk powder, and 4 cups of milk. Blend all ingredients until a smooth, uniform mixture is formed.
Step 2: Make the Caramel
Add 6 tablespoons of sugar to a pan over medium heat. Let the sugar melt without stirring until it starts to liquefy and turn golden brown. Once it begins to melt, gently stir with a spatula until completely melted and a rich golden color. Ensure it doesn't burn.
Step 3: Set the Caramel in the Mold
Remove the caramel from heat immediately after it's fully melted. Pour the hot caramel into your chosen baking mold. Quickly spread the caramel evenly across the bottom and slightly up the sides of the mold by tilting it or using a spatula, as it will set very fast.
Step 4: Bake the Pudding
Pour the prepared egg and milk mixture over the set caramel in the mold. Place the mold into a larger baking tray. Add water to the larger tray, ensuring it comes halfway up the sides of the pudding mold, for . Bake in a preheated oven at medium flame for ().
Step 5: Cool and Demold
Once baked, remove the pudding from the oven and let it cool down at room temperature for . Use a knife or spatula to gently loosen the edges of the pudding from the mold. Place a serving plate over the mold and carefully invert it to demold the pudding onto the plate.
Step 6: Serve
Cut the egg pudding into desired pieces and serve. Enjoy this delicious dessert!
Pro Tips
• Ensure the caramel is melted completely but not burnt for the best flavor and color.
• Spread the hot caramel quickly in the mold as it sets very fast.
• Bake the pudding in a water bath (bain-marie) for even cooking and a smooth texture.
Variations
• Add a teaspoon of vanilla extract to the pudding mixture for extra flavor.
• Garnish with fresh fruits or chopped nuts after demolding for added texture and presentation.
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