Delicious, easy and egg free! This caramel milk pudding needs only a few simple ingredients. The caramel sauce beautifully ties all the flavours together and makes it absolutely scrumptious. I‘ve tried different variations of this recipe and this one is my favourite. It's silky, sweet, creamy and has a delightful caramel taste.
INGREDIENTS:
Pudding (filling):
1 Liter of milk (I use 2% )
3/4 cups of White Sugar
3/4 cups of cornstarch
1/2 teaspoon of vanilla extract
Caramel topping:
1/2 cup of white Sugar
1 cup of milk
1 tablespoon of cornstarch
STEPS:
Add 1 liter of milk to a large pot.
Add 3/4 cup of sugar to the pot.
Add 3/4 cup of cornstarch to the pot.
Mix very well.
Cook over medium-low heat. Keep stirring until mixture thickens.
Remove from heat when the mixture reaches a pudding like consistency. Transfer it to a glass container (I use my 9x13 one). Set aside to cool.
*caramel topping* : In a mixing bowl, add 1 cup of milk and mix in 1 tablespoon of cornstarch. Set aside when it’s mixed very well.
Add 1/2 cup of sugar to a small pot. Caramelize the sugar on medium-low heat, by mixing it constantly. Keep stirring until all the sugar has melted and becomes a brown colour.
Add in half of the milk-cornstarch mixture. Keep stirring until it’s well combined. Then add the rest of the mixture to the pot. Stir, stir, stir! You’ll know it’s ready when the mixture looks like a caramel sauce. Simmer on low heat for 5 minutes, don’t forget to keep stirring. Remove from heat.
Slowly pour on top of the pudding in the glass dish. Spread it evenly. Refrigerate for 2 hours. And voilà!
Bon appétit!
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