Making pudding without condensed milk is a delicious and easy option for those who want to enjoy this classic dessert without additional processed ingredients. In this recipe, I’ll walk you through an Easy Pudding without Condensed Milk, which retains the creamy texture and delicious flavor of traditional pudding. Lets go cook!
Ingredients:
For the Pudding:
- 2 cups of milk
- 1 cup of sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 2 teaspoons vanilla extract
For the Caramel:
- 1/2 cup of sugar
- 3 tablespoons of water
Instructions:
Step 1: Preparation of the Mold and Candy
- Start by preheating the oven to 180 degrees Celsius.
- Grease a pudding mold or several individual molds. This will help the pudding to unmold more easily.
- In a saucepan over medium heat, combine the sugar and water for the caramel. Let the mixture boil without stirring until it turns golden brown. Be careful not to burn the candy, as it may turn bitter. Once it reaches the desired color, quickly pour it into the bottom of the pudding mold or molds.
- Tilt the pan to evenly distribute the caramel on the bottom and sides. Let the caramel cool and harden while you prepare the pudding.
Step 2: Preparation of the Pudding
- In a saucepan, heat the milk over medium heat until hot but not boiling. Booking.
- In a large bowl, mix sugar, cornstarch and salt.
- Add the egg yolks to the bowl with the sugar and cornstarch mixture. Beat well until you obtain a homogeneous mixture.
- Slowly pour the hot milk over the yolk mixture, whisking constantly to prevent the yolks from cooking.
- Transfer the mixture back to the saucepan and place over medium-low heat. Cook the mixture, stirring constantly with a spatula, until it thickens and begins to boil. This process will take about 5-7 minutes.
- Remove the saucepan from the heat and add the vanilla extract, mixing well.
- Pour the pudding mixture over the caramel in the prepared mold or molds.
Step 3: Bain Marie and Baking
- Place the pudding mold or molds inside a larger baking dish. Fill the pan with hot water until it reaches about half the height of the pudding mold.
- Bake in the preheated oven for 40-50 minutes, or until the pudding is firm around the edges but still slightly jiggly in the center.
- Remove the mold or molds from the bain-marie and let the pudding cool to room temperature.
- Then, refrigerate it for at least 4 hours or preferably overnight to give it consistency and flavor.
Step 4: Unmold and Serve
- To unmold the pudding, run a knife around the edge of the mold to loosen it. Place a plate upside down on top of the pan and quickly turn it upside down.
- The liquid caramel will spill over the pudding, creating a delicious dip.
- Decorate the pudding with fresh fruit, mint or a light dusting of powdered sugar if you wish.
- Serve individual portions of the pudding and enjoy this classic and comforting dessert without condensed milk.
This Easy Pudding without Condensed Milk is a delicious and healthier option for those looking to enjoy a classic dessert without additional ingredients. The softness and creaminess of this pudding will surely win you over. Enjoy!