Creamy No-Bake Milk Pudding
Easy Homemade Creamy Milk Pudding Recipe (No Oven Needed)
This incredibly creamy milk pudding is a delightful treat that melts in your mouth with every spoonful, releasing a sweet, enticing caramel aroma. The best part? It’s wonderfully simple to make and requires absolutely no oven! It’s not just a perfect dessert but also a fantastic homemade snack, especially when paired with a cup of coffee. We highly recommend this easy milk pudding for anyone craving a delicious, comforting dessert!
Pudding Ingredients
- 200ml Fresh Milk
- 1 Large Egg (at room temperature)
- 50g Brown Sugar (for caramel)
- 1 Tbsp Brown Sugar (for milk mixture)
Cooking Instructions
Step 1
Spread 50g of brown sugar evenly across the bottom of a small saucepan. When making a small batch of caramel, using a small pot helps prevent a lot of the sugar from sticking to the sides, which can be frustrating.
Step 2
Once the brown sugar has melted and is bubbling gently over medium-low heat, carefully add ½ Tbsp of water. The mixture will bubble up vigorously – this is normal! Stir gently about three times as it bubbles to help it cook evenly.
Step 3
You’ll have a slightly thin caramel syrup. Be careful not to let it get too dark, as it can turn bitter.
Step 4
Pour the prepared caramel syrup into the bottom of your serving ramekins or small bowls. Try to pour an even layer; too thick a layer can make the pudding stick to the bottom and sides when it sets.
Step 5
In a separate bowl, combine 200ml of fresh milk with 1 Tbsp of brown sugar.
Step 6
In another bowl, gently whisk one room-temperature egg. You don’t need to whip it into a froth; just break up the yolk and mix it with the white until combined.
Step 7
Microwave the milk mixture for about 2 minutes and 30 seconds, or until it’s warm and the sugar has dissolved completely.
Step 8
Slowly pour the warm milk into the whisked egg, stirring constantly. It’s important that the milk is not hotter than 70°C (158°F) at this stage, as too hot milk will cook the eggs and create scrambled egg bits.
Step 9
For an exceptionally smooth texture, strain the egg and milk mixture through a fine-mesh sieve.
Step 10
Straining the mixture twice will result in a wonderfully silky pudding. You’ll notice that the second straining catches more of the egg solids, resulting in a visibly smoother and more uniform mixture.
Step 11
Since the pudding will be chilled, it’s best to use containers with lids to prevent absorbing fridge odors. Pretty dishes also make for a more enjoyable dessert! Pour the strained mixture into your prepared ramekins and cover them tightly with plastic wrap.
Step 12
Prepare a steamer or a large pot for steaming. If using a pot, fill it with about 2-3 cm of water. Placing a kitchen towel at the bottom of the pot prevents the ramekins from rattling loudly when the water boils and helps them steam gently.
Step 13
Steam over high heat for 10 minutes. This duration ensures the eggs are cooked through and the pudding sets properly.
Step 14
Once steamed, remove the ramekins from the heat. Now it’s time for the pudding to chill! Cover them (or keep the plastic wrap on) and place them in the refrigerator.
Step 15
After a few hours, when the pudding is completely chilled and set, you can enjoy it directly from the ramekin or unmold it onto a plate. To unmold, run a thin knife gently around the edge of the pudding to loosen it, then place a serving plate on top and invert the ramekin.
Step 16
Serve the milk pudding as is, or garnish with a dollop of whipped cream, fresh berries, or mint leaves for an extra touch of elegance.
Step 17
The combination of creamy pudding and sweet whipped cream is heavenly, but delve deeper, and you’ll discover the luscious, melted caramel sauce at the bottom! The refrigeration allows the flavors to meld and the caramel to soften beautifully.
