Caramel Pudding Recipe
Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does. As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyablewe'd get to eat the fruits of our labor!
- 6 cups milk
- 3 Eggland's Best Eggs
- 1-1/2 cups packed brown sugar
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled. Yield: 15 servings.
Originally published as Caramel Pudding in Reminisce Spring 1991, p37
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Reviewed Nov. 26, 2012
This is even better with toasted coconut on top. Tasty by itself but for something a little different put some peanut butter in after it's through cooking. I fix this and the chocolate pudding (also great) quite often for our evening snack.