This powdered milk pudding was already made in the first days of this Blog’s life, but I thought it was worth giving the recipe again because it’s incredibly good. Easy and light, it has exactly half the calories of condensed milk pudding but honestly I think the flavor is practically the same.
The Pudding Recipe
This pudding is very easy to make because it doesn’t require any great skills and with a blender and a mold we already have everything we need to make it, so look how easy it is!
Blend in a blender:
14 tablespoons powdered milk (I used skimmed)
400 ml of cold water
3 eggs
1 glass of sugar (I used powdered culinary sweetener).
Put everything in a caramelized mold and then bake in a bain-marie for about 1 hour and 30 minutes.
How I make caramel:
In the aluminum pan with a hole in the middle, I add 2 full tablespoons of sugar. I place everything in the mold on the stove over low heat and stir until all the sugar melts and turns golden.
How do I do the water bath:
Before starting the recipe, I put 2 liters of water to boil (on the stove), turn on the oven at 200º to preheat. I then place the pudding mold (already caramelized and with the liquid pudding inside) inside another larger, round mold and pour the water that boiled inside, so that the pudding has about 3 fingers of water around it. I leave a little more water boiling on the stove and every 30 minutes I open the oven and add a little more (as it evaporates).
To unmold:
I let it cool for half an hour and then put it in the fridge for 1 hour. I run a knife around the edges and turn it over in that “classic” way on the serving plate.
It’s not exactly a light sweet, because the caramel sauce has to be made with sugar, but it’s much less caloric than condensed milk, and it’s wonderful!
Powdered milk pudding on video
And of course, for those who prefer to follow the recipe on video, I made it on my channel, so just watch and get all the tips for this delicious treat!
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