You can make this tempting egg free caramel milk pudding easily. My mother’s milk pudding is very rich with my caramel sauce. Once you make it, you will want to make it over again and again.
Today I share my milk pudding recipe that my mother makes since I was a kid. My niece gave me an idea lately and I listened her: I added caramel sauce on top of the milk pudding which turned out great.
Just like the cocoa pudding, this recipe includes no eggs. Flour and the cornstarch are the thickeners. The combination of milk pudding and caramel reminds me creme caramel which I love a lot. This milk pudding becomes very rich with my caramel sauce. Once you make it, I am sure you will want to make this pudding over and over again.
Let’s go through the steps of this tempting pudding:
While the caramel is cooling, I start to make the pudding. I put the flour, cornstarch and sugar in a medium saucepan and mix. I add the milk and stir well until no lumps remain. Then I put the saucepan over med-high heat and start to whisk almost for 7 minutes until it boils. (I whisk carefully -scrape the sides of the pan-to avoid any flour lumps.) Finally I lower the heat and let it boil for almost extra 5 more minutes to avoid any flour and cornstarch flavor.
I pour the pudding into a liquid cup just like the caramel sauce. The liquid cups make it easy to divide the pudding and caramel sauce among serving cups-glasses.
After I pour the pudding into glasses, I wait until it is firm enough to add the homemade caramel on top.
I let them cool for an hour at room temperature. Then I keep in the fridge until set almost 2-3 hours.
Enjoy your delicious pudding!
Milk Pudding with Caramel Sauce
Delicious milk pudding is very rich with my caramel sauce.
- 1000 ml (4 and 1/3 cups) milk
- 50 g (5 tablespoons) all-purpose flour (dip and sweep)
- 21 g (3 tablespoons) cornstarch
- 50 g (1/4 cup) granulated sugar*
- 1 recipe homemade caramel sauce**
Make the caramel sauce and pour into a liquid measuring cup to cool. (Liquid measuring cup makes it easy to pour the sauce over pudding.) Set aside.
Put the flour, cornstarch and sugar into a medium saucepan and stir well. Add the milk and stir until no lumps remain.
Take the saucepan over medium heat and whisk continuously for almost 7 minutes or until the mixture thickens and starts to boil. When it boils, lower the heat to medium-low and let it boil for extra 5 minutes. Preferably, pour the pudding into a big liquid measuring cup to make it easy and clean to divide the pudding into serving cups.
Divide the pudding among serving glasses-cups and let them set before pouring the caramel sauce on top. Let them cool for an hour at room temperature and then keep in the fridge until totally set-almost 2-3 hours.
The nutrition information above is an estimate that is provided by an online nutrition calculator.