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Eggless Caramel Pudding

A creamy, eggless twist on classic caramel pudding, perfect for gatherings and sure to delight everyone.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Global
Calories: 180
Ingredients Method Notes

Ingredients
  

For the caramel
  • 1 cup sugar Granulated sugar for making caramel.
For the pudding mixture
  • 2 cups milk Regular milk, or substitute with almond or coconut milk.
  • 1/2 cup cornstarch Used to thicken the pudding.
  • 1 teaspoon vanilla extract For enhancing the flavor.
  • A pinch salt Enhances sweetness.

Method
 

Preparation
  1. In a heavy-bottomed pan, add 1 cup of sugar over low heat. Stir continuously until the sugar melts and turns golden brown. Be careful not to burn it! Pour the caramel into a mold or individual serving cups, swirling it around to coat the base.
  2. In a separate bowl, mix 2 cups of milk with 1/2 cup of cornstarch. Stir well until there are no lumps.
  3. Pour the milk-cornstarch mixture into another pan, add a pinch of salt and vanilla extract, then cook over medium heat. Stir continuously until it thickens and starts to bubble, which should take about 5–7 minutes.
  4. Once thickened, pour the mixture into the caramel-coated mold. Let it cool to room temperature before refrigerating it for at least 4 hours or until set.
  5. To serve, gently run a knife around the edge of the pudding, invert it onto a plate, and enjoy your creamy, delicious Eggless Caramel Pudding!

Notes

For best results, be patient while preparing the caramel to ensure rich flavor. Store in the refrigerator for up to 5 days or freeze for a month.