Condensed Milk Pudding Recipe

 Condensed milk pudding is a soft, creamy dessert made with simple ingredients—perfect for when you want something sweet without much effort. It’s smooth like flan, gently sweet from the condensed milk, and needs no oven. Serve it chilled for the best texture. This recipe serves 4–6.

Ingredients

1 can (397g) sweetened condensed milk
2 cups whole milk
3 eggs
1 teaspoon vanilla extract
Optional: caramel sauce or a simple sugar caramel for the base

Instructions

1. Prepare the Caramel (Optional but Recommended)
In a saucepan, add ½ cup sugar with 2 tablespoons water.
Heat over medium heat until it turns golden.
Quickly pour into the base of your pudding mold or ramekins and swirl to coat the bottom. Let it set.

2. Mix the Pudding Base
In a bowl, whisk together the eggs until smooth.
Add in the condensed milk, whole milk, and vanilla extract.
Mix well until fully combined, but avoid making too many bubbles.

3. Strain the Mixture
Strain the mixture through a fine sieve into a jug. This step makes the pudding extra smooth.

4. Steam the Pudding
Pour the mixture into the caramel-lined mold or ramekins.
Cover with foil to prevent water from dripping in.
Place them in a steamer or large pot with a steaming rack.
Steam on low to medium heat for 30–40 minutes until set.
To test, insert a toothpick—it should come out clean.

5. Cool and Chill
Let the pudding cool to room temperature.
Refrigerate for at least 2–3 hours or until fully chilled.

6. Serve
To serve, run a knife around the edge and invert onto a plate.
The caramel will flow over the pudding for a glossy finish.

Tips
Use full-fat milk for the best creamy result
Avoid overcooking to prevent a rubbery texture
You can also bake it in a water bath at 160°C (320°F) for 45–50 minutes

This pudding is rich, simple, and wonderfully smooth—a perfect dessert with minimal fuss

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