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Milk Pudding

Mexican.Chef's picture
Ingredients
  Milk 1 Quart
  Sugar 2 Cup (32 tbs)
  Vanilla/Drop of almond extract 1 Teaspoon
Directions

In a 2-quart pan over high heat, bring milk and sugar to a full boil. (For darker, more caramel-like pudding, substitute 1/4 cup brown sugar for an equal amount of regular sugar.) Immediately reduce heat to low, and cook, uncovered; mixture should bubble gently; stir occasionally.
When it takes on a caramel color and thickens to consistency of a caramel topping or thin pudding (this will take 5 to 6 hours), remove from heat and cool.
Flavor with vanilla or almond extract, if you wish.
Set in freezer or refrigerator to chill (in freezer it becomes a little firmer).
It keeps a week in the refrigerator or freezer.
If you like, top with chopped nuts.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding

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