Egg and Milk Dessert

Name: Egg and Milk Dessert
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 500 ml Milk; 150 g Sugar

The most delicate, melt-in-your-mouth, food of the gods, perfect for a holiday! Egg and Milk Dessert is a pudding baked in molds with caramel at the bottom. Served upside down, with caramel on top. Ingredients are simple, and cooking is easier than it seems.

4.3

(14)

Updated : 16 September, 2025

Easy

More than 1 hour.

Ingredients

Pudding

500 milliliters

Milk

5

Eggs

100 grams

Sugar

to taste

Vanillin

Caramel

150 grams

Sugar

50 milliliters

Water

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Any milk fat percentage will work. You can reduce the sugar since caramel will also be included. Instead of vanillin, you can use vanilla sugar, extract, or natural vanilla.

Step 2

First, prepare the caramel. You only need sugar and water.

Step 3

Take a saucepan with a thick bottom, add sugar, pour in water.

Step 4

Place on medium heat. The key is not to stir with a spoon or spatula - just gently shake the pan to help dissolve the sugar. Wait until the syrup boils, then reduce the heat.

Step 5

Cook until the syrup turns a golden amber color, about 5 minutes. Do not stir - this will cause crystallization. Once the color is right, immediately turn off the heat. Only now stir lightly with a spatula so the caramel calms faster.

Step 6

Pour the caramel into small ovenproof molds greased with vegetable oil. Leave them to cool.

Step 7

In the same saucepan where caramel was cooked, pour milk. Add half of the sugar and vanilla. Stir occasionally and bring to a boil over low heat. Once the first bubbles appear, remove from heat.

Step 8

Now make the pudding. In a deep bowl, beat three whole eggs plus two extra yolks. Add the remaining sugar and whisk.

Step 9

Add a little hot milk to the egg mixture and whisk quickly so the eggs don’t scramble. Then add the rest of the milk. Mix until smooth. Strain the mixture to remove any egg bits.

Step 10

Pour the egg-milk mixture into a jug or container with a spout.

Step 11

Place the molds with caramel in a baking dish. Pour the egg-milk mixture into the molds almost to the top. Pour boiling water into the baking dish so it reaches halfway up the molds.

Step 12

Bake in a preheated oven at 160°C (320°F) for 40-50 minutes. The dessert will jiggle slightly when shaken - this is normal. It will set once cooled.

Step 13

Remove from the oven and place the molds on a rack. Cool completely, then refrigerate at least 4 hours, ideally 12 hours for best flavor and no egg smell.

Step 14

To serve, run a knife around the edges and invert the mold onto a plate. Serve with fresh berries. Enjoy!