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Simple and Creamy Condensed Milk Pudding (Classic Recipe)

Learn how to make the traditional Condensed Milk Pudding that is smooth (without holes), with just 3 simple ingredients and a perfect caramel sauce! Our classic recipe teaches the complete step-by-step, ideal for those looking for a creamy and delicious dessert for everyday life or parties. Check the proportions for bakers and prepare this dessert that pleases everyone.

por Ian Guedes | Nov 2nd, 2025

Traditional condensed milk pudding in a bain-marie (water bath)

Tempo

1 hour and 5 minutes

Porções

8 Servings

Dificuldade

Easy

ingredients

For the Pudding

  • 1 can of condensed milk
  • 1 can of milk (use the condensed milk can to measure)
  • 3 whole eggs

For the Caramel Sauce

  • 1 cup of sugar
  • 1/2 cup of water

instructions

Caramel Sauce

  1. 1
    Melt the sugar in a pan (or in the pudding mold itself) until you get a brown caramel.
  2. 2
    Carefully add the water and let it boil and thicken until the caramel is completely dissolved and forms a smooth sauce.
  3. 3
    Spread the sauce all over the round mold, covering the bottom and sides, and set aside.

Pudding Batter

  1. 1
    In a blender, beat the 3 whole eggs well for about 1 to 2 minutes to eliminate the strong smell.
  2. 2
    Add the condensed milk and the liquid milk (using the can as a measure) and blend again just enough to mix, without incorporating too much air.
  3. 3
    Pour the pudding batter into the caramelized mold, passing it through a sieve if you want a smoother pudding.

Cooking and Finishing

  1. 1
    Cover the mold with aluminum foil.
  2. 2
    Bake in a medium oven (about 180°C / 350°F) for 45 minutes in a bain-marie (the pudding mold must be inside a larger one with hot water).
  3. 3
    Prick with a fork to check: it should come out clean on the edges and slightly moist in the center.
  4. 4
    Remove from the oven and let it cool completely (about 15 minutes) before refrigerating.
  5. 5
    Unmold only when it is very cold.

chefTips

  • To avoid holes in the pudding, blend the ingredients just enough and always bake in a bain-marie at a moderate oven temperature.
  • Beating the eggs first and straining the mixture before baking helps ensure a smoother texture without an eggy smell.
  • Unmold the pudding only when it is very cold. If the caramel is too hard, quickly heat the bottom of the mold over the flame before flipping.
  • The 15-minute waiting time in the preparation process should be used for cooling before refrigerating.

Ian Guedes

#ProfessionalBakery #BakeryTips

Cook by passion and curious by nature. I love uncovering the science behind flavors, understanding the history of ingredients, and turning each recipe into a delicious learning experience. Come cook without mystery!

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