Today I’m sharing one of my all time favorite comfort desserts Caramel Milk Pudding. You don't need a pantry full of exotic ingredients or fancy equipment. With just milk, 2 eggs, and sugar, you can make a velvety, restaurant-quality dessert right at home!
Whether you're looking for a quick weekend treat or a sweet dish for guests, this foolproof recipe never fails.
Ingredients
1: Milk: 2 cups (500 ml)
2: Eggs: 2 large eggs (at room temperature)
3: Sugar: 4 tbsp (for the pudding mixture) + 2 tbsp (for the caramel)
Step-by-Step Instructions
Prepare the Caramel
1: In a heat-proof pudding mold or stainless steel bowl, combine 2 tbsp of sugar and 1 tbsp of water.
2: Place the mold over low heat on the stove. Allow the sugar to melt gently without stirring.
3: Once the syrup turns a rich, golden-brown color, immediately remove it from the heat.
3: Quickly tilt the mold to spread the caramel evenly across the bottom, then set it aside to cool and harden.
Prepare the Milk & Egg Mixture
1: Pour 2 cups of milk into a saucepan and simmer over medium heat until it reduces slightly (to about 1.5 cups).
2: Stir in 4 tbsp of sugar until completely dissolved. Turn off the heat and let the milk cool to room temperature.
3: In a bowl, gently whisk 2 eggs (avoid whisking too vigorously to prevent excess air bubbles).
4: Pour the cooled milk into the whisked eggs while stirring gently. Add the vanilla extract if using.
5: Strain the mixture through a fine mesh strainer directly into the caramel-lined mold to ensure a silky-smooth texture.
Steam the Pudding
1: Cover the pudding mold tightly with a lid or aluminum foil.
2: Place a small trivet or cloth towel at the bottom of a large cooking pot and add about 1–2 inches of water. Bring the water to a gentle simmer.
3: Set the pudding mold onto the trivet, cover the main pot with a lid, and steam on low-medium heat for 25 to 30 minutes.
4: Check if it’s done by inserting a toothpick into the center. If it comes out clean, the pudding is ready.
Serving Instructions
- Allow the pudding to cool completely at room temperature, then chill it in the refrigerator for 2 to 3 hours.
- Run a butter knife around the inner edges of the mold to loosen it.
- Place a plate upside down over the top of the mold and gently flip it over to release the pudding along with its golden caramel syrup
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