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Caramel Milk Pudding

*Caramel Milk Pudding*

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A silky smooth caramel milk pudding topped with a glossy golden caramel layer. Creamy, comforting, and made with simple pantry ingredients, this chilled dessert is perfect for family dinners or special occasions.

Ingredients

Scale
  • 1 cup granulated sugar, divided
  • 4 cups whole milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions

  1. Preheat oven to 325 degrees Fahrenheit and heat water for a water bath.
  2. In a mixing bowl, whisk together eggs, 1/2 cup sugar, whole milk, vanilla extract, and salt until smooth without incorporating too much air.
  3. In a medium saucepan over medium heat, melt the remaining 1/2 cup sugar until it turns deep golden amber. Immediately pour caramel into a 9 by 13 inch rectangular glass baking dish and tilt to coat the bottom evenly.
  4. Strain the custard mixture through a fine mesh strainer into the caramel-lined baking dish.
  5. Place the dish inside a larger baking pan. Pour hot water around it until it reaches halfway up the sides.
  6. Bake for 45 minutes or until the center is just set and slightly jiggly.
  7. Remove from the water bath, cool to room temperature, then refrigerate for at least 2 hours before slicing and serving chilled.

Notes

  • Straining the custard ensures an extra silky texture.
  • Do not overbake, the center should still jiggle slightly when removed from the oven.
  • Allow full chilling time for clean slices and best texture.
  • Caramel should be deep amber but not dark brown to avoid bitterness.