Classic Baked Pudding Recipe: Easy & Creamy Dessert

Prepare a delicious Baked Pudding, creamy and easy to make. The perfect recipe to sweeten your day or impress your guests with a classic dessert.

Summary

• Ingredients
• Instructions
• Tips and Variations
• Chef’s Tips

Ingredients

For the Pudding:

• 1 can condensed milk
• 2 cans milk (use the condensed milk can as a measure)
• 3 whole eggs
• 1 teaspoon vanilla extract (optional)

For the Caramel Sauce:

• 1 cup sugar
• ½ cup water

Instructions

1. Prepare the Caramel Sauce: In a saucepan, melt the sugar over low heat until it becomes a golden caramel. Carefully add the water and stir until the sugar lumps dissolve. Pour the sauce into a pudding mold (18 cm diameter).
2. Prepare the Pudding: In a blender, add the condensed milk, milk, eggs, and vanilla extract (if using). Blend for about 2 minutes, until smooth.
3. Bake the Pudding: Pour the mixture into the caramelized mold. Cover the mold with aluminum foil. Bake in a water bath in a preheated oven at 180°C (350°F) for approximately 1 hour and 30 minutes, or until a toothpick inserted comes out clean.
4. Chill: Remove from oven, let cool completely, and refrigerate for at least 4 hours before unmolding.
5. Unmold and Serve: To unmold, run a knife around the edges of the Baked Pudding and quickly dip the mold in hot water. Invert onto a serving plate and serve chilled.

Tips and Variations

• For a Baked Pudding with a richer flavor, use brown sugar for the caramel sauce.
• Add 1 cup of shredded coconut to the batter for a special touch.
• Try adding lemon or orange zest to the batter for a citrus aroma.
• If you prefer, bake the Baked Pudding in individual mini molds.

Chef’s Tips

The secret to a perfect Baked Pudding lies in patience during the water bath cooking. Ensure the water in the bath reaches about two-thirds up the side of the pudding mold, guaranteeing even cooking and an incredibly creamy texture. The oven temperature is also crucial; keep it stable at 180°C (350°F) to prevent the pudding from developing unwanted holes or an undesirable texture. Another important tip is not to open the oven during the first hour of cooking, as temperature fluctuations can affect the final consistency of your Baked Pudding. To check if it’s done, insert a toothpick into the center: if it comes out clean, it’s time to remove this delight from the oven. Remember that refrigeration time is essential for the pudding to set and the flavors to intensify, so don’t rush to unmold it. By following these tips, you will ensure an irresistible Baked Pudding with a velvety texture and a flavor that will delight everyone.