Creamy Condensed Milk Pudding with Cornstarch

Who doesn’t love a good pudding? This is one of those recipes that just works, a quick and easy version that uses condensed milk and cornstarch (also known as Maizena) to give you that silky, creamy texture instead of relying entirely on eggs like a more classic pudding would. It’s a little shortcut that makes a big difference!

The result is a smooth, delicate pudding with a lovely caramel flavor from the molasses lining the mold. Fair warning though, this is a lighter, softer pudding, not a super dense or firm one. If you’re looking for something more structured and thick, you might want to go with a more traditional egg-only recipe. But if you want something quick, creamy, and delicious? You’re in the right place!

One more thing worth mentioning, this is actually a perfect pudding for people who’ve had trouble with puddings before. Because it uses cornstarch alongside the eggs, it’s way less temperamental than a classic custard, and it gives you a wonderfully smooth result even if you’re not super experienced in the kitchen. Less stress, more pudding. That’s always a win! Let’s check the recipe!

Creamy Condensed Milk Pudding with Cornstarch

Servings: 8
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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This is a perfect pudding if you want a sure fire pudding recipe hehehe.

Ingredients

Condensed Milk – 1 Can
Full Milk – 2 Cans (Use the sweetened condensed milk can as a measure)
Eggs – 4
Cornstarch – 2 Tablespoons (Heaping)
Lemon – To Taste (Zest)
Molasses – To Taste (For Greasing)

Directions

Preheat the oven to 180ºC (350ºF) and prepare a pudding mold by greasing it with sugarcane honey, molasses, or liquid caramel.

In a bowl, add the condensed milk, followed by the milk and eggs. whisk well until you obtain a smooth cream.

Grate some lemon or lime zest and add it to the cream.

Finally, pour the mixture into the greased mold, cover it and bake in a bain-marie/water bath (prepare a baking tray with water and place it in the oven, then place the pudding mold inside this tray so the pudding cooks more gently) for about 40 minutes, or until the pudding is well cooked.
Remove the pudding and let it cool before unmolding. Then store it in the refrigerator and enjoy!

Notes & Tips: Make sure the cornstarch is fully dissolved before pouring the mixture into the mold. Any lumps in the batter will show up in the final pudding, so take your time whisking it smooth.

The bain-marie/water bath is not optional here! Since this is a lighter pudding, direct oven heat can cause it to crack or cook unevenly. The water bath keeps everything gentle and gives you that silky texture.

Don’t rush the cooling. This pudding needs time to firm up before you try to unmold it. If you flip it while it’s still warm, it may fall apart or lose its shape. Overnight in the fridge is ideal.

For greasing the mold, liquid caramel gives the prettiest result and a classic pudding flavor. Molasses works great too and adds a slightly deeper, richer taste. Either way, be generous with the coating!

If you want a hint of extra flavor, a tiny splash of vanilla extract or a small cinnamon stick added to the warm milk before mixing works beautifully with the condensed milk base.

This recipe is a great starting point for beginners because the cornstarch acts as a safety net. Unlike a pure egg custard that can curdle or split if the temperature isn’t perfect, the starch helps stabilize the mixture and keeps it smooth and creamy even if things aren’t 100% precise. It’s a more forgiving, stress-free way to nail a pudding every single time.

This recipe for Creamy Condensed Milk Pudding with Cornstarch was originally created on BakeAfter.com. Esta receita de Pudim de Ovos e Maizena foi publicada em português no Iguaria.com.