This ultra-creamy, caramel-kissed milk pudding is a classic Latin American dessert made with condensed milk, eggs, and cinnamon. Silky smooth, lightly sweet, and incredibly comforting—just like abuela used to make!
Why You’ll Love This Recipe
✅ 3-ingredient base (plus spices!)
✅ No oven needed – Stovetop only.
✅ Versatile – Serve warm or chilled.
🥛 Ingredients
(Serves 6)
1 (14 oz) can sweetened condensed milk
4 cups whole milk *(or 2 cups milk + 2 cups water)*
4 large egg yolks
1 cinnamon stick (or 1 tsp ground cinnamon)
1 tsp vanilla extract
Pinch of salt
Optional Garnishes
Ground cinnamon
Caramel drizzle
Whipped cream
👩🍳 Step-by-Step Instructions
1. Heat the Milk
In a saucepan, combine condensed milk, whole milk, and cinnamon stick.
Heat over medium-low until steaming (don’t boil).
2. Temper the Egg Yolks
Whisk egg yolks in a bowl. Slowly pour in 1 cup hot milk mixture, whisking constantly.
Pour yolk mixture back into the saucepan.
3. Cook to Thicken
Stir constantly over low heat for 10–15 mins until it coats the back of a spoon.
Remove from heat, stir in vanilla and salt.
4. Chill & Serve
Strain through a sieve into serving cups.
Cool at room temp 30 mins, then refrigerate 2+ hours.
Dust with cinnamon before serving.
💡 Pro Tips
🔥 Extra silky? Blend cooked pudding with an immersion blender.
🔥 Flavor twists? Add orange zest or a shot of rum.
🔥 No cinnamon stick? Use 1/2 tsp ground cinnamon in the milk.
❓ FAQs
Why did my pudding curdle?
Heat was too high! Always cook low and slow.
Can I use evaporated milk?
Yes, but reduce sugar (condensed milk is sweeter).
How to store?
Fridge: 4 days | Freezing not recommended.
Final Thoughts
This Conditioned Milk Pudding is simple, elegant, and deeply nostalgic—perfect for family dinners or festive occasions.
Love Latin desserts? Try these next:
Flan de Queso
Arroz con Leche
Tres Leches Cake
Made it? Tag us with your creamy creations! 📸💛