Creamy Caramel Custard Pudding


A spin on the classic caramel custard pudding with cream cheese added to give it a velvety texture and an enhanced flavor


Yields: 8 servings, Total Prep Time: 4 hrs, Cooking Time: 35 mins


WHAT YOU NEED:

6 egg yolks

3 egg whites

1 cup condensed milk

1 cup evaporated milk *

1/4 cup milk

1 1/2 cup sugar

1 cup softened cream cheese

1/2 tbsp vanilla essence 

1/4 tsp salt


WHAT YOU NEED TO DO:

1. Melt 1 cup sugar and 1/2 cup water in a pan over a medium flame. Make sure sugar has dissolved in the water before heating it. Caramelize sugar till it turns amber in color. Take it off heat immediately and pour caramel into a 8" x 2" round cake pan.  (Click here to see how to make caramel)

2. Beat egg yolks, condensed milk, evaporated milk, milk, vanilla essence and salt in a huge bowl.

3. Blend cream cheese and 1/2 cup sugar. Slowly add in the egg whites.

4. Pour in the egg yolk and milk mix and keep blending for about a minute or two. Transfer this mix into the cake pan over the hardened caramel. 

5. Preheat oven to 375 F/ 190 C. Fill a bigger pan up to half an inch in hot water and carefully place the cake pan over it. Bake for approximately 30-35 minutes or until a tooth pick inserted into the center comes out clean. 

6. Let it cool down at room temperature for about an hour. Place in refrigerator and chill for at least 2 hours before serving. For best results chill it overnight. 

7. Finally place a plate over the cake pan and quickly invert it to transfer custard pudding on the plate. Tap gently over the cake pan to ease out the pudding. Get all the caramel out of the pan and drizzle it over the pudding. Slice and serve. 


TIPS:

  • In case you don't get an evaporated milk can, prepare it at home by boiling down 2 1/4 cups of whole milk to about a cup. This is a slow simmering process that requires you to keep stirring and scraping off the cream that forms at the surface occasionally. Once done, strain and allow it to cool down to room temperature before using. *

  • You can use cupcake tins instead of a cake pan.

  • Don't use hot/warm milk in the mix since it will scramble the eggs and spoil the texture of the pudding.