Desserts
Caramel Milk Pudding
A silky baked milk custard topped with homemade caramel sauce. This classic dessert combines eggs, milk, and vanilla into a smooth pudding with a rich caramel flavor.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Desserts
- Method
- Braising or simmering
- Total Time
- 1 hour
- Difficulty
- Intermediate
- Main Ingredient
- Milk
About This Recipe
A silky baked milk custard topped with homemade caramel sauce. This classic dessert combines eggs, milk, and vanilla into a smooth pudding with a rich caramel flavor.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Includes clear preparation cues that help with texture and consistency.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear light and refreshing flavor profile without making the method feel complicated.
Ingredients
- 250 g Milk
- 35 g Granulated Sugar
- 2 Eggs
- 75 g Granulated Sugar
- 20 g Water
- A few drops Vanilla Extract
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Milk
This ingredient helps define the flavor, texture, or structure of the dish.
Granulated Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Eggs
This ingredient helps define the flavor, texture, or structure of the dish.
Granulated Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Step-by-Step Instructions
Step 1
Place the milk and 35 g sugar in a heatproof bowl over simmering water. Stir until the sugar dissolves, then cool to lukewarm.
Step 2
Add the eggs and whisk gently until fully combined.
Step 3
Strain the custard mixture through a fine-mesh sieve to remove bubbles and egg solids.
Step 4
Stir in a few drops of vanilla extract.
Step 5
Combine 75 g sugar and 20 g water in a saucepan. Cook over medium heat until the syrup turns a light amber color. Do not overcook or the caramel may become bitter.
Step 6
Immediately pour the caramel into individual pudding molds and swirl to coat the bottoms.
Step 7
Pour the custard mixture into the prepared molds. Place the molds in a baking tray filled with hot water halfway up the sides. Bake in a preheated 160°C (320°F) oven for about 40 minutes, or until the custard is just set. Cool completely, then refrigerate before serving.
Cooking Tips
- For the smoothest texture, always strain the custard before baking. Avoid boiling the milk. Watch the caramel carefully as it can burn quickly. Chilling the pudding for several hours before unmolding improves both texture and flavor.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
A silky baked milk custard topped with homemade caramel sauce. This classic dessert combines eggs, milk, and vanilla into a smooth pudding with a rich caramel flavor.
Ingredients
- 250 g Milk
- 35 g Granulated Sugar
- 2 Eggs
- 75 g Granulated Sugar
- 20 g Water
- A few drops Vanilla Extract
Method
- Place the milk and 35 g sugar in a heatproof bowl over simmering water. Stir until the sugar dissolves, then cool to lukewarm.
- Add the eggs and whisk gently until fully combined.
- Strain the custard mixture through a fine-mesh sieve to remove bubbles and egg solids.
- Stir in a few drops of vanilla extract.
- Combine 75 g sugar and 20 g water in a saucepan. Cook over medium heat until the syrup turns a light amber color. Do not overcook or the caramel may become bitter.
- Immediately pour the caramel into individual pudding molds and swirl to coat the bottoms.
- Pour the custard mixture into the prepared molds. Place the molds in a baking tray filled with hot water halfway up the sides. Bake in a preheated 160°C (320°F) oven for about 40 minutes, or until the custard is just set. Cool completely, then refrigerate before serving.
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