sweetened condensed milk vanilla pudding

Make the custard pudding and pour it into the moulds.Pour the syrup into the moulds, swirl, and set aside.Make the caramel sauce(read beginner’s tips first).Workflow to make condensed milk caramel pudding. Let the custard mixture cool before adding the eggs or you might end up with cooked eggs in your condensed milk pudding.Removing the pan as soon as it reaches a light amber colour and let the remaining heat cook and darken the syrup. Immediately submerging the bottom of the pan in cold water.Ģ. You can avoid the caramel syrup from overcooking by either,ġ.The caramel sauce will continue to cook and darken even after you remove the pan from the fire, this can lead to a very bitter caramel sauce.Instead, tilt the pan and swirl the syrup around gently. Avoid constantly stirring the sugar syrup with a spoon as this will lead to the crystallization of the sugar.Use a wooden spoon while making the caramel syrup.Once the sugar syrup is made, it will be extremely hot if you are using aluminium pudding moulds, make sure your hands are protected when pouring the syrup or swirling the syrup in the moulds.Please pay attention to the steps of the recipe instructions mentioned here, especially when you are making the caramel syrup.Although baking a caramel pudding(creme caramel, caramel custard, flan) is easy.Tips to make condensed milk caramel pudding in the oven If you are using a pyrex dish then an 11′ by 7″ rectangular pyrex dish or a 9″ by 9″ square pyrex dish would do.a pan to make the caramel syrup, use an aluminium pan so you can keep an eye on the changing colours of the sauce.Medium-sized pan to combine ingredients to make the custard pudding.

Sweetened condensed milk vanilla pudding