Caramel Pudding (with Fresh Sweetened Condensed Creamer)

Caramel pudding is just eggs and condensed milk. So simple, yet so delicious. This is a remake of our previous recipe, and in every try it turned out smooth and silky.

For our recipe, we have used Fresh Sweetened Condensed Creamer provided to us by one of our partners, KDM. It has a smooth, thick consistency that adds just the right amount of sweetness and creaminess, making it ideal for desserts and beverages.

Serving size: 1 7.5-inch round pudding

Ingredients:

• 3 tbsp sugar
• 1 ½ tbsp water (for the caramel)
• 6 eggs
• 1 can Fresh Sweetened Condensed Creamer
• 1 (empty condensed milk) can water (for the pudding)
• 1 tsp vanilla essence
• 1/8 tsp salt (or to taste)
• Hot water (for the water bath)

Instructions:

1. First, we are going to make the caramel and before we get to that, get the baking tray ready (ours was a 7.5-inch diameter, 1 ½ inches deep, round pan). Place the baking tray inside an oven and set it at 200 degrees Celsius for 10 to 15 minutes, (while you’re making the caramel you can put the tray in halfway as well) or until you’re done with the caramel.
2. Add 3 tbsp sugar and 1 ½ tbsp water to a small sauce pan. Place the pan over low-medium heat just let it be for the most part of it. As the caramel is being made, you’ll feel like stirring it and when this happens tilt the pan and swirl it. The mixture is first going to bubble and look white. Then it’s going to take on a yellowish tint at around 7 minutes, and then changes to orange at the 10- or 11-minute mark, depending on the stove heat.
3. When it gets to the orange stage, quickly pour it into the baking tray (take the tray out of the oven and hold using an oven mitt) and swirl to have its bottom fully coated. The caramel is going to be hot, so do this very carefully.
4. Leave the caramel in the tray to cool down while you get on with the rest of the ingredients.
5. Add 6 eggs into a large bowl and mix with the fork or a whisk till it’s slightly frothy.
6. Then add 1 can Fresh Sweetened Condensed Creamer, 1 (empty condensed milk) can water, 1 tsp vanilla essence and 1/8 tsp salt, and mix again until everything is well combined.
7. Strain the mixture into the tray with the caramel. Then, preheat your oven to 175 degrees Celsius for 10 minutes.
8. Caramel pudding is baked in a water bath. So, to do this, nestle the tray with the caramel inside a slightly larger baking tray (for this we used a 9-inch square tray, 2 inches deep). Do make sure the tray on the outside is not overly large, as this would result in the tray with the pudding to sort of float around and that could result in water splashes and accidents as you attempt to place it in the oven.
9. Then pour hot water into the larger tray. The water level should reach half of the baking tray with the pudding (cracking sounds may occur that is because of the hardened sugar worry not).
10. Transfer the trays to the middle rack of the preheated oven and bake until it looks set. The top should jiggle a little in the middle but it shouldn’t be liquid. For us this took 50 minutes. But oven temperatures differ so just keep checking towards the end and make adjustments. Whatever you do, just be careful not to burn yourself. Over bake it a little and the pudding is going to have holes in it, and that’s not going to be so bad, but if you over bake it a lot, it’s going to taste really eggy and a bit unpleasant, so be a bit careful about it.
11. When the pudding is baked, remove the trays from the oven very carefully. Let it cool down a little at room temperature and then cover with plastic food wrap and transfer it to the fridge.
12. Keep it in the fridge for around 2 hours and then take it out of the tray. To do this, first run a knife around the edge and then place a plate on top of the tray. Then just flip so that the plate is now on the bottom and the pudding sits on it nicely with the caramel on top. That’s it.