Caramel Pudding Without Egg

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

0.5 liter ½ milk
40 g cornstarch
60 g suar
1 pinch (s) salt

Instructions

Mix the starch with a little milk until there are no more lumps in the mixture. Now caramelize the sugar in a saucepan with a thick base. That means melting the sugar and turning it brown. Caution: The transition from yellow to brown and burnt is very quick.
When the sugar is medium brown, pour the milk into the saucepan in one go. The milk hardens the caramel, now it has to dissolve in the milk. Cook on a low flame until nothing hard can be felt in the saucepan. When everything is dissolved, remove the pan from the heat and stir the starch mixture into the hot caramel milk. Then back on the stove and bring to the boil briefly. Add salt. Pour into a bowl that has been rinsed cold.
Garnish with whipped cream later.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.