Caramel Milk Pudding
This fast and delicious version is just like grandmother use to make.
|14||oz||sweetened condensed milk|
|1||c||sugar (for caramel)|
|3 1⁄2||c||Stonyfield Organic 2% Milk|
We recommend wearing a long oven mitt to protect your hands when preparing this recipe.
Place the sugar in a medium saucepan over medium-low heat allowing the sugar to melt slowly until reaching a golden brown color.
In the mean time, boil water to yield 1/2 cup.
Once the water is boiling and the sugar is melted, pour the boiling water into the melted sugar slowly and stir frequently with a wooden spoon until completely melted.
Pour caramel into a medium size baking mold.
Preheat the oven to 325°.
Using a blender combine condensed milk, 2% milk and eggs.
Blend all ingredients until smooth.
Pour mixture over caramel in mold and cover the top with aluminum foil.
Place mold in a baking pan filed with 2 inches of water and bake for about 1 hour to 1 1/2 hours or until firm.
To loosen pudding from mold, soak mold in a warm bath for several minutes and flip over on to serving platter.
This recipe also works great using individually sized molds.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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