Caramel Pudding Recipe
Caramel Pudding Recipe photo by Taste of Home

Caramel Pudding Recipe

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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 enjoyable—we'd get to eat the fruits of our labor!
TOTAL TIME: Prep: 10 min. Cook: 20 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 10 min. Cook: 20 min. + cooling
MAKES: 15 servings

Ingredients

  • 6 cups milk
  • 3 eggs
  • 1-1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 3/4 cup all-purpose flour
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 tablespoons butter

Nutritional Facts

1 serving (1 cup) equals 221 calories, 6 g fat (3 g saturated fat), 60 mg cholesterol, 85 mg sodium, 38 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (1 cup) equals 221 calories, 6 g fat (3 g saturated fat), 60 mg cholesterol, 85 mg sodium, 38 g carbohydrate, trace fiber, 5 g protein.

Reviews for Caramel Pudding

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Feb. 23, 2014

"This recipe is comfort food at it's finest! Since it's just my husband and me, I cut the recipe in half and used two small eggs. The pudding was very easy to make and the smaller batch cooked a bit faster. I have found that if you rinse the pan with water BEFORE you add the milk, the pudding mixture will not scorch and stick to the bottom of the pan. (My grandma shared this tip with me years ago!)"

MY REVIEW
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."

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