The milk and caramel pudding is an easy and delicious dessert, perfect to serve after a meal and if you have guests for dinner. It is prepared the night before, it is fresh and tasty ideal to serve in single portions.

It’s the first time I tried to make it, and I must say it was very simple to prepare. I will probably make it again soon. Simple and practical, its delicate taste conquers you instantly!

Difficulty: Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

200.65 Kcal

calories per serving

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Energy 200.65 (Kcal)
Carbohydrates 34.32 (g) of which sugars 34.32 (g)
Proteins 5.55 (g)
Fat 5.52 (g) of which saturated 3.39 (g)of which unsaturated 2.14 (g)
Fibers 0.00 (g)
Sodium 60.79 (mg)

Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 2/3 cups condensed milk
3 eggs
1 2/3 cups whole milk
1/2 cup sugar
6.76 oz water

Tools

1 Loaf Pan

Steps

Heat the sugar in a stainless steel saucepan.
When you see the sugar starting to darken, add the water a little at a time, being very careful because it burns, then stir quickly until it becomes a shiny brown color.
At this point, pour it into the mold you want to use.
In a bowl, pour the condensed milk, milk, and eggs and beat everything together for a few minutes, then pour it into the mold where you placed the caramel.
Transfer your condensed milk and caramel pudding mold or dish into a baking tray where you have previously added water already in the oven at 374°F; then bake it for about 45 minutes.
Do not remove the pudding immediately from the oven, but leave it in the oven for at least 10 more minutes with the door open.
When your pudding is cold, place it in the refrigerator for at least 4 hours.
Then you can overturn your milk and caramel pudding on a serving plate.