Have you ever tried a milkmaid caramel pudding recipe at home? If not, this is a good chance to give it a try. Today, I am going to show you the best yet easy way to make milkmaid caramel pudding recipe in the oven.
You can make this milkmaid caramel pudding recipe without the oven, but this time I am going to use the oven.
Milkmaid caramel pudding is one of the best desserts everyone likes, especially the kids.
Since this is an easy recipe, Sri Lankans make this caramel pudding very often. It’s the best dessert after lunch or dinner.
Alright, without talking much, let’s see how to make the best milkmaid caramel pudding recipe with eggs at home.
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Best Milkmaid Caramel Pudding Recipe
Ingredients
- Eggs – 2
- Milkmaid condensed milk – 125ml
- Lukewarm water – 125ml
- Sugar – 65g
- Vanilla essence – 1 teaspoon
- Water – 3 teaspoons
Instructions
1. Get ready with eggs, milkmaid condensed milk, lukewarm water, normal water, sugar, and vanilla essence.
2. Place the pan over the flame and add the normal water and sugar.
3. Stir lightly to help the sugar dissolve. After sugar dissolves do not stir. Gently swirl the pan occasionally. After some time you will see the bubbles. After the bubbles, the mixture turns into a golden color and which is the right caramel mix.
4. Pour it instantly into an oven-baked container and spread carefully as shown in the picture below.
5. Now whisk the eggs for 5 minutes.
6. Add milkmaid condensed milk and lukewarm water. Whisk everything for another 2 to 3 minutes.
7. Finally, add vanilla essence and give a good mix.
8. Now pour the mixture on top of the caramel.
9. Bring the container into the oven and baked it for 60 minutes under 180 degrees Celsius. After 45 minutes insert a cleaned stick inside the pudding. When you take out the stick if it’s clean, your pudding is ready. If something sticks in the stick, you need to bake a few more minutes.
10. Once the pudding is baked completely, take off the container from the oven and keep it outside until it comes to the normal room temperature.
11. Now keep it in the fridge for at least 3 to 5 hours.
12. Take it out from the fridge and carefully loosen the sides with the knife.
13. Finally, cover the container with the plate and flip.
14. Serve and enjoy the best Sri Lankan style milkmaid caramel pudding recipe.
Notes
1. If it is hard to find milkmaid condensed milk, you can use any other condensed milk.
2. Don’t boil the caramel mix until dark brown. The golden color is the best stage.
3. The egg beating time depends on the number of eggs you are using. The more you use, the more you beat.
4. When you place the container inside the oven, adding some water below the pudding container is a good idea.
5. Baking time depends on the quantity you are making. The more quantity needs more time to bake.
Printable Recipe Card
- Eggs - 2
- Milkmaid condensed milk - 125ml
- Lukewarm water - 125ml
- Sugar - 65g
- Vanilla essence - 1 teaspoon
- Water - 3 teaspoons
- Get ready with eggs, milkmaid condensed milk, lukewarm water, normal water, sugar, and vanilla essence.
- Place the pan over the flame and add the normal water and sugar.
- Stir lightly to help the sugar dissolve. After sugar dissolves do not stir. Gently swirl the pan occasionally. After some time you will see the bubbles. After the bubbles, the mixture turns into a golden color and which is the right caramel mix.
- Pour it instantly into an oven-baked container and spread carefully.
- Now whisk the eggs for 5 minutes.
- Add milkmaid condensed milk and lukewarm water. Whisk everything for another 2 to 3 minutes.
- Finally, add vanilla essence and give a good mix.
- Now pour the mixture on top of the caramel.
- Bring the container into the oven and baked it for 60 minutes under 180 degrees Celsius. After 45 minutes insert a cleaned stick inside the pudding. When you take out the stick if it's clean, your pudding is ready. If something sticks in the stick, you need to bake a few more minutes.
- Once the pudding is baked completely, take off the container from the oven and keep it outside until it comes to the normal room temperature.
- Now keep it in the fridge for at least 3 to 5 hours.
- Take it out from the fridge and carefully loosen the sides with the knife.
- Finally, cover the container with the plate and flip.
- Serve and enjoy the best Sri Lankan style milkmaid caramel pudding recipe.
2. Don't boil the caramel mix until dark brown. The golden color is the best stage.
3. The egg beating time depends on the number of eggs you are using. The more you use, the more you beat.
4. When you place the container inside the oven, adding some water below the pudding container is a good idea.
5. Baking time depends on the quantity you are making. The more quantity needs more time to bake.
Here is the Video of this Recipe
This is how to make the best milkmaid caramel pudding recipe in the oven at home. When you have all the ingredients give it a try, I am sure you will like it.
If you have any questions or suggestions use the comment box below. Also, you can share this tasty milkmaid caramel pudding recipe with your friends and family by clicking the social share buttons below.
Superb. I am going to try this today.
Hi Jessan,
Write about it after you give a try on it.
Right here is the right website for anybody who wants to understand this topic. You realize so much its almost tough to argue with you (not that I actually will need to…HaHa). You definitely put a new spin on a topic which has been written about for many years. Excellent stuff, just excellent!
how big is the container used for baking?
Actually, I am not sure about the size.
2 to 3 people can eat.
Appreciate this post. Let me try it out.
Right away I am going away to do my breakfast, once having my breakfast coming again to read
additional news.
Hello, I log on to your blogs regularly. Your story-telling style is awesome, keep it up!