Egg Pudding with Caramel Sauce

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The best part of getting out of lab 1.5 hours early yesterday is that I got to come home and make some egg pudding! The only mistake I made was sampling a bit too much before my PT appointment. Have you ever tried holding a plank with a belly full of egg pudding?

What you will need:

Egg Pudding:

  • 3 eggs
  • 1 can of fat free evaporated milk
  • 1/2 cup sugar
  • 1/4 tsp vanilla extract
Caramel:
  • 1/4 cup water
  • 1 cup sugar

 

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  1.  Preheat oven to 350 degrees
  2.  Separate the egg yolk and egg white into separate bowls.
  3. Whip together the egg whites.
  4.  Add in milk, sugar, vanilla extract and egg yolk.
  5.  Mix well and set aside
  6. Make the caramel, on a medium heat add sugar and water.
  7. Stir till the sugar dissolves, immediately STOP stirring and remove caramel from stovetop once it is light golden. (10 mins)
  8.  Pour caramel in to baking dish, add egg mixture till the top and bake for 40 mins at 350.
  9.  After cooling to room temp, cool in fridge for 10 mins and loosen around the edge. Place a dish on top and flip over!

 

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*EDIT: Congrats to Joy for winning a dozen Georgetown Cupcakes! Joy, send me an e-mail at supersana786 at g mail dot com with all the flavors that you want! Thank you all for entering!

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3 Responses to Egg Pudding with Caramel Sauce

  1. Paige says:

    I’ve never heard of egg pudding, but it looks fabulous!

  2. Joy says:

    Yay Sana

    Thank you :-)