Microwave Condensed Milk Pudding
This creamy condensed milk pudding is the shortcut dessert every home cook needs: silky, caramel-topped and ready in the microwave. No oven and no water bath — just pantry staples and a few minutes of your time. Slice it cold and watch that golden caramel pool over every serving.
🛒 Ingredients
10 servings
- 1 can sweetened condensed milk (about 397 g)
- 2 cans whole milk, measured with the condensed milk can (about 800 ml)
- 4 large eggs
- 1/2 cup granulated sugar (100 g)
- 1/3 cup water (80 ml)
🛍️ Recommended tools
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Directions
- 1
Blend the condensed milk, milk and eggs for about 2 minutes until the mixture is completely smooth. Set aside.
- 2
For the caramel, pour the water and sugar into a 24 cm ring mould that is microwave-safe.
- 3
Microwave on full power for 8 minutes, until the sugar turns a deep golden caramel.
- 4
Carefully remove the mould and, rotating it between your hands, swirl the caramel so it coats the sides and base.
- 5
Let it cool slightly.
- 6
Pour the blended mixture into the mould and cover loosely with cling film or a plate.
- 7
Microwave on full power for 9 to 10 minutes.
- 8
Remove from the microwave, let cool to room temperature, then refrigerate for at least 4 hours before turning out.
💡 Chef's Tip
If you can, chill the pudding overnight — it firms up beautifully and unmoulds without cracking. Run a thin knife around the edge before flipping, and hold the plate firmly against the mould when you invert it. The caramel left at the bottom becomes the glossy topping on top.
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