A smooth, creamy dessert bursting with fruity flavor, this peach pudding made with syrupy canned peaches is an easy homemade treat that’s perfect for any occasion.
Why You’ll Love This Recipe
This peach pudding is ideal when you want a simple, affordable, and delicious dessert. It doesn’t require complicated techniques or hard-to-find ingredients.
Its texture is silky and firm at the same time, with a delicate peach flavor that pairs beautifully with the caramel topping.
It’s also a great make-ahead dessert, making it perfect for gatherings, celebrations, or simply enjoying a sweet homemade treat. Plus, it’s versatile and easy to customize based on what you have in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (29 oz / 820 g) peaches in syrup
4 large eggs
1 can (14 oz / 395 g) sweetened condensed milk
1 cup (240 ml) whole milk
1 teaspoon (5 ml) vanilla extract
For the caramel:
1 cup (200 g) granulated sugar
1/4 cup (60 ml) water
Directions
Preheat the oven to 350°F (180°C).
In a small saucepan, combine the sugar and water for the caramel. Cook over medium heat without stirring until it turns a deep golden amber color.
Immediately pour the caramel into a pudding mold, tilting to coat the bottom evenly. Set aside.
Drain the peaches (you may reserve a little syrup to enhance the flavor if desired).
Place the peaches, eggs, sweetened condensed milk, whole milk, and vanilla extract in a blender. Blend until smooth and fully combined.
Pour the mixture into the caramel-coated mold.
Place the mold inside a larger baking dish and add hot water until it reaches halfway up the sides of the mold to create a water bath.
Bake for 60–70 minutes, or until a knife inserted into the center comes out clean.
Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours before unmolding.
To unmold, run a knife around the edges and invert onto a serving plate.
Servings and timing
Servings: 8 portions
Prep time: 15 minutes
Cook time: 60–70 minutes
Chilling time: 4 hours
Total time: approximately 5 hours and 25 minutes
Variations
You can add small diced peach pieces into the mixture for extra texture.
Replace part of the whole milk with heavy cream for a richer consistency.
Add lemon or orange zest for a fresh citrus twist.
Stir in 1/2 cup (50 g) shredded coconut before baking for a tropical version.
Storage/Reheating
Store the pudding covered in the refrigerator for up to 4 days.
It is best served cold, so reheating is not necessary. If you prefer a slightly softer texture, let it sit at room temperature for 10–15 minutes before serving.
Freezing is not recommended, as it may alter the creamy texture.
FAQs
Can I use fresh peaches instead of canned?
Yes, but you should cook them first with a little sugar and water to soften them and mimic the syrup flavor.
Is the water bath necessary?
Yes, it ensures even cooking and helps prevent cracks.
How do I know when the pudding is done?
Insert a knife in the center. If it comes out clean or slightly moist but not liquid, it’s ready.
Can I make it without a blender?
Yes, you can mash the peaches well and mix everything by hand, though the texture will be less smooth.
Can I make it in individual molds?
Yes, reduce the baking time to about 35–40 minutes.
What if the caramel hardens too quickly?
That’s normal. It will melt again during baking.
Can I use evaporated milk instead of whole milk?
Yes, you can substitute it in the same quantity for a creamier texture.
Why did my pudding have bubbles?
This may happen if the mixture was over-blended or if the oven temperature was too high.
How long should I wait before unmolding?
Chill it for at least 4 hours to ensure it sets properly.
Can I reduce the sugar?
You can reduce the sugar in the caramel slightly, but it will change the final flavor.
Conclusion
Peach pudding with syrup is a classic, easy-to-make dessert that combines the smooth richness of custard with the sweet fruitiness of peaches. It’s perfect for any occasion and can be easily adapted to suit your taste. Making it at home is a wonderful way to share a traditional dessert made with care and simple ingredients.
Peach Pudding with Syrup is a silky baked custard dessert blended with sweet canned peaches and topped with golden caramel. Creamy, fruity, and perfectly balanced, it’s an easy make-ahead treat ideal for gatherings or family dinners.
Ingredients
1 can (29 oz / 820 g) peaches in syrup, drained
4 large eggs
1 can (14 oz / 395 g) sweetened condensed milk
1 cup (240 ml) whole milk
1 teaspoon vanilla extract
1 cup (200 g) granulated sugar (for caramel)
1/4 cup (60 ml) water (for caramel)
Instructions
Preheat oven to 350°F (180°C).
In a saucepan, heat sugar and water over medium heat without stirring until deep amber in color.
Pour caramel into a pudding mold and swirl to coat the bottom evenly. Set aside.
Drain peaches and place them in a blender with eggs, sweetened condensed milk, whole milk, and vanilla.
Blend until completely smooth.
Pour mixture into the caramel-coated mold.
Place mold in a larger baking dish and add hot water halfway up the sides to create a water bath.
Bake 60–70 minutes, until a knife inserted in the center comes out clean.
Cool to room temperature, then refrigerate at least 4 hours.
Run a knife around edges and invert onto a serving plate before serving.
Notes
Do not stir caramel while cooking to prevent crystallization.
A water bath ensures even cooking and prevents cracks.
Chill thoroughly before unmolding for best texture.
Avoid over-blending to reduce air bubbles.
Caramel will harden initially but liquefy after baking.
