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 it, you will want to make it over again and again.
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.
*If you want to make milk pudding without caramel sauce, you should use 105 g (1/2 cup) granulated sugar. You can top it with ground cinnamon. (If you want to add butter for richness, add up to 1 tablespoon as the mixture is thickened and removed from the heat.)
The calorie information above is an estimate that is provided by an online nutrition calculator.