Milk Pudding with Caramel Sauce
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.
Servings: 6 medium serving cups-glasses
- 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.
*If you want to make milk pudding without caramel sauce, you should use 105 g (½ 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.)
**You can make your caramel sauce using dry or wet method.
The calorie information above is an estimate that is provided by an online nutrition calculator.