Caramel pudding

Name: Caramel pudding - Iridenta J.
Ingredients: I used: a caramel pudding envelope; 300 ml of ZuZu milk; 3 tablespoons of cold milk; 4; 5 tablespoons of sugar. Decoration: meringues; jelly; strawberry candies.

Children - Caramel pudding by Iridenta J. - Recipia

Caramel pudding is quick to make and requires only a few ingredients. I used a packet of caramel-flavored pudding, ZuZu milk, sugar, and a little cold milk to dissolve the powder. After it thickened, I poured the mixture into moistened molds to make it easier to unmold after cooling. For decoration, I used marshmallows, jelly, and strawberry candies. Quick Info Total Time: the exact time is not specified; preparation takes a few minutes, then the pudding needs to cool. Preparation Time: not specified exactly. Cooking Time: until the milk boils and the pudding thickens. Servings: the number depends on the size of the molds used. Difficulty: easy. Recipe Type: cold dessert, suitable for individual serving. Ingredients For the caramel pudding 1 packet of caramel pudding 300 ml ZuZu milk 3 tablespoons cold milk 4-5 tablespoons sugar For decoration Marshmallows Jelly Strawberry candies Instructions 1. Pour the 300 ml of milk into a saucepan and bring it to a boil. 2. In a separate bowl, mix the pudding powder with the 3 tablespoons of cold milk and the sugar. The mixture should be well blended with a spoon so that the powder dissolves properly in the milk. 3. When the milk boils, gradually pour the pudding and cold milk mixture into the saucepan. Continuously whisk to prevent lumps from forming in the pudding. 4. Keep stirring until the mixture thickens. Once the pudding reaches the desired consistency, remove the saucepan from the heat. 5. Lightly moisten the molds with water. There's no need to fill them with water; just a little moisture is enough to help the pudding release more easily when unmolding. 6. Pour the hot pudding into the molds and let it cool. 7. Once the pudding has cooled, place a plate over the mold and carefully invert it. Allow the pudding to cool completely before serving. 8. Decorate with marshmallows, jelly, and strawberry candies, then serve. It's important that the mixture of powder, cold milk, and sugar is well blended before being added to the hot milk. Whisking should continue from the moment you start pouring the mixture into the saucepan until the pudding thickens. Why I make this recipe often It's a simple dessert with few ingredients and a short preparation time. The pudding can be poured into small molds and served individually, making it easy to present at the table. Additionally, the decoration can be added after cooling, eliminating the need for separate preparation. For days when I want a no-bake dessert, this pudding is a practical option. The only part that requires a bit of attention is the boiling, as it needs to be stirred until it thickens. Otherwise, pouring into molds and cooling are straightforward steps. Tips Moisten the molds before pouring in the pudding, but use only a small amount of water. This helps the dessert release when inverted onto a plate. The cold milk should be mixed separately with the pudding powder and sugar. Do not add the powder directly to the hot milk, as it may clump more easily. Gradually pour the mixture into the boiling milk while continuously whisking. Turn off the heat when the pudding has thickened. Let the pudding cool before inverting it. If it is still too hot, it may lose its shape more easily. Add the decoration after the pudding has been removed from the mold. Marshmallows, jelly, and strawberry candies are used at the end for presentation and serving. Substitutions The recipe uses ZuZu milk, but you can use other types of milk if you want to maintain the same base. The recipe source does not specify a particular alternative, so it's advisable to follow the instructions on the pudding packet if using a different product. For decoration, the mentioned ingredients are marshmallows, jelly, and strawberry candies. If you don't have one of these, you can simplify the decoration, but these are the elements used in the presented version. Variations You can pour the pudding into molds of different sizes. The number of servings is not specified in the original recipe, as it depends on the size of the molds used. If you use smaller molds, the dessert will be easier to serve individually. In larger molds, the pudding can be inverted onto a single plate and portioned later. The amount of sugar mentioned is 4-5 tablespoons. You can choose the lower or upper limit of this range depending on how sweet you want the pudding to be and the sweetness of the pudding powder used. Serving Ideas The pudding is served cold after being inverted onto a plate and decorated. Marshmallows can be placed around the pudding or on top, and jelly and strawberry candies can be used for a simple, colorful decoration. If you prepare individual molds, you can invert them directly onto the plates they will be served on. This way, the dessert doesn't need to be moved after decoration. Frequently Asked Questions Can I use less sugar? Yes. The recipe indicates between 4 and 5 tablespoons of sugar, so you can use 4 tablespoons if you prefer a less sweet flavor. It's advisable not to eliminate sugar completely without considering the instructions on the pudding packet. Why is the powder mixed with cold milk? The pudding powder is combined with cold milk to create a homogeneous mixture before being added to the hot milk. This makes it easier to incorporate and reduces the risk of lumps forming. When can I unmold the pudding? After it has cooled, you can place a plate over the mold and invert it. For serving, it is preferable to let it cool completely. Do I need to grease the molds? In the original recipe, the molds are only moistened with a little water. There is no mention of using butter or oil. Can the pudding be reheated? There is no need to reheat it. The pudding is allowed to cool, removed from the mold, and served cold. Nutritional Values The values are estimated and do not include decoration, as the amounts of marshmallows, jelly, and strawberry candies are not specified. Additionally, the exact values depend on the brand and weight of the pudding packet, as well as the type of milk used. For the entire amount of pudding made with 300 ml of milk and 4-5 tablespoons of sugar, an estimated total of approximately 500-650 kcal, 100-130 g carbohydrates, 10-12 g protein, and 5-8 g fat can be expected. Per serving, the values cannot be calculated exactly as the number of molds or servings is not mentioned. The decoration may particularly increase the sugar and carbohydrate content. Storage and Reheating The pudding is intended to be served cold. If not consumed immediately, store it in the refrigerator, covered, until serving. The decoration can be added before serving, especially if using marshmallows, as they may change texture when in contact with moisture. Reheating is not necessary. After cooling, the pudding is removed from the molds and served as a cold dessert.

Caramel pudding

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