Description
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.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 48 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 140 mg
