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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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4.27941
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2130 Calories from Fat 277

% Daily Value*

Total Fat 31 g47.3%

Saturated Fat 17.6 g88.2%

Trans Fat 0 g

Cholesterol 94.6 mg31.5%

Sodium 378.8 mg15.8%

Total Carbohydrates 450 g150.1%

Dietary Fiber 0 g

Sugars 450 g

Protein 30 g60.9%

Vitamin A 19.3% Vitamin C

Calcium 107.3% Iron 1.8%

*Based on a 2000 Calorie diet

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Milk Pudding Recipe