Golden Colonial Ambrosia
A timeless colonial-inspired dessert slow-simmered to a rich golden hue with caramelized sugar, creamy whole milk and warming cinnamon. This indulgent pudding serves a crowd and delivers deep, nostalgic comfort in every spoonful. Minimal effort, maximum reward.
🛒 Ingredients
25 servings
- 2 liters (8½ cups) whole milk
- 1 kg (4½ cups) granulated sugar
- 12 large eggs
- A few drops of fresh lemon juice, strained
- 2–3 cinnamon sticks
- A few whole cloves (optional)
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Directions
- 1
In a large heavy-bottomed pot, caramelize one cup of sugar over medium heat, swirling gently until deep amber. Do not stir.
- 2
Carefully pour the milk over the caramel — stand back to avoid spatters — and stir gently to combine.
- 3
Blend the 12 eggs until smooth and lump-free, then pour into the pot with the milk-caramel mixture.
- 4
Add the remaining sugar, cinnamon sticks and cloves if using, and stir once to incorporate.
- 5
Heat over low flame. Just before it reaches a boil, add a few drops of carefully strained lemon juice — no seeds or pulp.
- 6
Simmer uncovered on low heat for 1 hour 30 minutes, stirring as little as possible to preserve large caramel curds.
- 7
Ambrosia is ready when deeply golden and creamy. Serve warm or well chilled.
💡 Chef's Tip
The less you stir, the larger and more impressive the caramel curds become. The longer it simmers, the richer the color and depth of flavor. Patience is everything.
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