Glass Tray Condensed Milk Pudding

Description

A smooth, velvety pudding made with condensed milk, eggs, and milk — baked in a caramel-lined glass tray. It’s easy, elegant, and always a showstopper on the dessert table.

  Ingredients

For the Caramel

• 1 cup granulated sugar

• ¼ cup water

For the Pudding

• 1 can (14 oz / 395 g) sweetened condensed milk

• 2 cups whole milk

• 3 large eggs

• 1 tsp vanilla extract (optional)

Instructions

Step 1: Make the Caramel

1. In a small saucepan, combine sugar and water over medium heat.

2. Cook without stirring until the sugar dissolves and turns a deep golden amber (about 8–10 minutes).

3. Immediately pour the caramel into a glass baking dish (around 8×8 inches or similar).

4. Swirl gently to coat the bottom evenly. Set aside to cool and harden.

Step 2: Make the Pudding Mixture

1. In a large bowl, whisk together condensed milk, milk, eggs, and vanilla until smooth and well combined.

2. Strain the mixture through a fine sieve to remove bubbles and ensure a silky texture.

3. 1. Pour the pudding mixture over the cooled caramel in the glass dish.

   2. Place the dish inside a larger baking pan, and fill the outer pan halfway with hot water (creating a bain-marie or water bath).

   3. Bake at 350°F (175°C) for 50–60 minutes, or until the pudding is set but still slightly jiggly in the center.

   Step 4: Chill and Serve

   1. Remove from the oven and let it cool to room temperature.

   2. Refrigerate for at least 4 hours (or overnight) to set completely.

   3. To serve, run a knife around the edges, invert onto a large serving plate, and gently lift off the glass dish.

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    Tips for Success

   • Don’t overbake — a little jiggle means creamy pudding!

   • You can add a touch of lemon zest or cinnamon for a flavor twist.

   • For extra shine, drizzle with a bit of leftover caramel syrup when serving.