Condensed milk egg pudding

Lately every time there is a party or a gathering at home they always ask me to make this delicious egg caramel pudding over all, my neighbors they love it, and I have to say that each of my neighbors are from different parts of the world, that means that this dessert  is delicious in all parts of the world. My mother’s recipe is very similar, I just changed the measurements a bit. And my mom’s one used to be a little smaller. What I like most about this egg caramel pudding is that it doesn’t have much of an egg flavor like others I’ve tried. But that’s a personal opinion.

INGREDIENTS

Ingredients for the caramel

• 200g sugar
• 70ml water
• ½ tsp lemon juice

Ingredients for the egg pudding

• 7 eggs
• 400g condensed milk
• 500ml whole milk
• 1 tsp vanilla

DIRECTIONS

1. To make the caramel, put the sugar, water and lemon juice in a non-stick pan over medium heat. The caramel cannot be removed, leave it until it is ready, but be careful not to burn it.
2. Once it changes color, you have to watch it very well so that it doesn’t burn.
3. Remove from the heat and pour into the mold that we are going to use, try to make the caramel reach almost the entire mold, without burning yourself.
4. Leave it at room temperature and thus it will cool down and stick to the mold.
5. While we are going to mix all the ingredients to make the pudding, the eggs, whole milk, condensed milk and vanilla. We can mix it with an electric hand mixer, or some hand whisk.
6. Pour the entire mixture into the mold, the caramel must already be hardened.
7. The mold is placed on a tray also for the oven, where we will add a little water, to be able to make our egg pudding in the oven but in a bain-marie.
8. Cover the mold with aluminum foil.
9. We take it to the preheated oven at 160ºC for an hour and a half or until we pierce it and the toothpick comes out clean.
10. Let it cool down to room temperature and then put it in the refrigerator so that it cools well and can be unmolded better. Better if it is from one day to another.
11. To unmold we use a small spatula or a knife, we introduce it through the mold to detach the egg pudding from the walls of the mold. We put a plate on top, we turn and …voila the egg pudding is ready.

Condensed milk egg pudding - Que Bien Sabe by Marina

Recipe by Marina Garcia GarciaCourse: DessertCuisine: Other world cuisineDifficulty: Easy

Total time

2

hours 

Lately every time there is a party or a gathering at home they always ask me to make this delicious egg caramel pudding.

Que Bien Sabe by Marina
Blog: https://www.quebiensabe.com/condensed-milk-egg-pudding/
Instagram: https://www.instagram.com/que.bien.sabe.marina/

Ingredients

• Ingredients for the caramel

• 200g sugar

• 70ml water

• ½ tsp lemon juice

• Ingredients for the egg pudding

• 7 eggs

• 400g condensed milk

• 500ml whole milk

• 1 tsp vanilla

Directions

• To make the caramel, put the sugar, water and lemon juice in a non-stick pan over medium heat. The caramel cannot be removed, leave it until it is ready, but be careful not to burn it.
• Once it changes color, you have to watch it very well so that it doesn't burn.
• Remove from the heat and pour into the mold that we are going to use, try to make the caramel reach almost the entire mold, without burning yourself.
• Leave it at room temperature and thus it will cool down and stick to the mold.
• While we are going to mix all the ingredients to make the pudding, the eggs, whole milk, condensed milk and vanilla. We can mix it with an electric hand mixer, or some hand whisk.
• Pour the entire mixture into the mold, the caramel must already be hardened.
• The mold is placed on a tray also for the oven, where we will add a little water, to be able to make our egg pudding in the oven but in a bain-marie.
• Cover the mold with aluminum foil.
• We take it to the preheated oven at 160ºC for an hour and a half or until we pierce it and the toothpick comes out clean.
• Let it cool down to room temperature and then put it in the refrigerator so that it cools well and can be unmolded better. Better if it is from one day to another.
• To unmold we use a small spatula or a knife, we introduce it through the mold to detach the egg pudding from the walls of the mold. We put a plate on top, we turn and ...voila the egg pudding is ready.