You can easily make this scrumptious egg free caramel milk pudding with simple ingredients! My mother’s milk pudding is very rich with my caramel sauce. Once you make this recipe, you will want to make it over and over again.
Today I share my milk pudding recipe that my mother makes since I was a kid. My niece gave me an idea and I listened to her: I added caramel sauce on top of the milk pudding which turned out great.
What is Milk Pudding?
It is made with milk, sugar, flour/rice flour, cornstarch and flavoring of your choice.
Just like my easy chocolate pudding, this recipe includes no eggs.
What Makes the Pudding Thicken
Cornstarch and flour work as thickeners in this recipe.
Ingredients for Milk Pudding
- Flour- thickener
- Cornstarch-very strong thickener
- Sugar-I use small amount of white granulated sugar as I pour caramel sauce on top. In the recipe card, you can find how much sugar is needed if you want to make plain milk pudding, without caramel sauce.
If you want to make this pudding without caramel, you can serve it with ground cinnamon on top. They are also very delicious this way.
Ingredients for Caramel Sauce
- Heavy Cream
The combination of milk pudding and caramel reminds me of creme caramel which I love a lot.
Some milk pudding recipes also use a little amount of butter after the mixture is thickened and removed from the heat. You can see this in Luscious Deep Chocolate Pudding recipe.
As I use caramel sauce in today’s recipe, I suggest you not to use any butter. If you want to make it plain without any sauce and want to add butter for extra flavor, I wouldn’t add more than 1 tablespoon.
How Long Does Milk Pudding Last?
Milk pudding lasts up to 3-4 days in the fridge.
Let’s go through the steps of this delicious no-bake pudding:
How to Make Milk 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. Then I add the milk and stir well until no lumps remain.
After that, I put the saucepan over med-high heat and start to whisk for almost 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 measuring 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 it in the fridge until set for almost 2-3 hours.
I hope you enjoy this yummy pudding as much as I do!
You should also try my almond pudding recipe which is so delicious as well with a custard base!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Milk Pudding with Caramel Sauce
- 1000 ml (4 and ⅓ cups) milk
- 50 g (5 tablespoons) all-purpose flour (dip and sweep)
- 21 g (3 tablespoons) cornstarch
- 50 g (¼ 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. You can keep in the fridge up to 3-4 days.
Update Notes: I originally shared this post on Feb 5, 2017. I republish it today with new information. I keep recipe the same.