Easy Smooth & Rich Egg Pudding
This easy dessert can be quickly made for festive occasions. Surprise everyone and get loads of compliments by making this easy egg pudding.
- 6 eggs
- 2 cups milk
- 1/2 cup castor sugar
- 1 can (14 ounce. condensed milk)
- 1 teaspoon. vanilla extract
- a pinch of ground nutmeg OR cinnamon (optional)
- grated chocolate (option)
- Preheat oven to 350°F or 170°C.
- Heat milk in a small saucepan until very hot but not bubbly.
- Meanwhile, beat eggs, sugar, vanilla and salt in medium bowl until blended but not foamy;
- slowly stir in hot milk.
- Add condensed milk and nutmeg powder beat until mixed well.
- Pour pudding batter through a strainer (to prevent bubbles from forming) into your pudding-
- mold.
- Cover the mold with aluminum foil.
- Place pudding pan on rack in the center of the preheated oven; pour very hot water into the pan
- (hot-water bath) to within 1/2 inch of top of pudding mold.
- Bake 25 to 30 minutes or until a knife inserted near center comes out clean, centers will still be soft.
- Remove pudding mold from water bath.
- COOL on wire rack 5 to 10 minutes.
- Once it’s baked, invert onto a plate. Garnish with grated chocolate and cream. Enjoy!!
Serving Suggestions:
Serve warm or refrigerate until cold.