Caramel Pudding Recipe

5 3 3
Caramel Pudding Recipe
Caramel Pudding Recipe photo by Taste of Home
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Caramel Pudding Recipe

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5 3 3
Publisher Photo
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!
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + cooling

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 vanilla extract
  • 2 tablespoons butter or margarine

Directions

In a large saucepan, scald milk. Meanwhile, in a mixing 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 cup: 221 calories, 6g fat (3g saturated fat), 60mg cholesterol, 85mg sodium, 38g carbohydrate (33g sugars, 0 fiber), 5g protein.

  • 6 cups milk
  • 3 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 or margarine
  1. In a large saucepan, scald milk. Meanwhile, in a mixing 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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Reviews forCaramel Pudding

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MY REVIEW
Iris89 User ID: 8435712 228885
Reviewed Jul. 3, 2015

"The BEST pudding I've ever had. I used maple syrup as my only sweetener, and it was incredible."

MY REVIEW
sgronholz User ID: 1473861 42318
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
OhBeeOne User ID: 6442248 42880
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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