Creamy Dulce de Leche Pudding

This silky dulce de leche pudding transforms simple ingredients into a luxurious dessert that tastes like you spent hours in the kitchen. The caramelized sweetness of condensed milk creates a butterscotch-like flavor that's utterly irresistible and requires just minutes of active cooking time.

I discovered this recipe during a late-night dessert craving and have been perfecting it ever since. My dinner guests always assume it took hours to make, and I never correct them – some kitchen secrets are worth keeping.

Ingredients

• Sweetened condensed milk provides the signature dulce de leche flavor and creamy sweetness
• Whole milk balances the richness while maintaining a silky texture
• Heavy cream creates that luxurious mouthfeel that makes this pudding special
• Cornstarch thickens the pudding without eggs making this foolproof even for beginners
• Salt enhances the caramel notes and balances sweetness
• Vanilla extract adds depth and complexity to the flavor profile
• Optional toppings like whipped cream and crushed nuts provide textural contrast

Step-by-Step Instructions

Combine dairy ingredients

Whisk together sweetened condensed milk, whole milk, and heavy cream in a medium saucepan over medium heat. Move your whisk in figure-eight motions to ensure everything blends smoothly as it warms. The mixture should feel warm but not hot to the touch before proceeding.

Create cornstarch slurry

Dissolve cornstarch completely in cold water until you have a smooth, milky liquid with no lumps. This prevents clumping when added to the hot milk mixture. Make sure to use cold water as hot water will activate the starch prematurely.

Thicken the pudding

Add salt and cornstarch slurry to the warming milk mixture, whisking continuously. Keep whisking vigorously as the mixture heats, making sure to reach the edges of the pot where scorching can occur. After about 5 minutes, you'll notice the mixture becoming visibly thicker. Continue cooking for another 1-2 minutes until you see large bubbles breaking the surface.

Finish with flavor

Remove from heat immediately when thickened to avoid overcooking. Stir in vanilla extract completely. The residual heat will enhance the vanilla flavor while preventing it from cooking off. The pudding should coat the back of a spoon and hold a line when you run your finger through it.

Chill properly

Pour the hot pudding into individual serving dishes while still warm for the smoothest texture. Let cool at room temperature for 15 minutes before covering with plastic wrap directly on the surface to prevent skin formation. Refrigerate for at least 2 hours for the flavors to develop fully.

Save Pin

This recipe reminds me of the dulce de leche my grandmother would make by simmering cans of condensed milk for hours. This pudding captures that same nostalgic flavor but without the safety concerns of the traditional method. The first time I served it at a family gathering, my abuela asked for the recipe which remains my proudest culinary moment.

Troubleshooting Tips

Lumpy pudding is usually caused by adding the cornstarch directly to hot liquid or not whisking continuously. If you end up with lumps despite your best efforts, simply pass the mixture through a fine mesh strainer before chilling. The result will be perfectly smooth pudding with minimal effort.

For a thicker pudding similar to Spanish natillas, increase the cornstarch to 3 tablespoons. For a more pourable consistency perfect for drizzling over cake, reduce to 1 tablespoon. The basic recipe strikes a perfect middle ground that sets firmly but remains creamy.

If your pudding develops a skin while cooling despite your best efforts, simply peel it off before serving. Some people consider this the best part though, so you might want to save these caramelized bits for the cook.

Cultural Context

Dulce de leche originated in Latin America, with Argentina and Uruguay both claiming to be its birthplace. Traditional preparation involves slowly cooking milk and sugar until caramelized. This pudding takes inspiration from that beloved spread but transforms it into a spoonable dessert that captures the essence of the original while being significantly quicker to prepare.

In many Latin American homes, dulce de leche is a staple ingredient used in everything from toast toppings to cake fillings. This pudding honors that tradition while creating something uniquely delicious that stands on its own as a special dessert.

Serving Suggestions

For an elegant presentation, layer this pudding in clear glasses with crushed cookies, creating a dulce de leche parfait. Butter cookies or cinnamon graham crackers work particularly well with the caramel notes.

The pudding also makes an exceptional filling for cream puffs or between cake layers. Simply chill it until firm, then pipe or spread as needed. The stable texture holds up beautifully even when brought to room temperature.

Save Pin

Commonly Asked Questions

→ Can I make dulce de leche pudding ahead of time?

Absolutely! This pudding is perfect for making ahead. It actually benefits from at least 2 hours of chilling time and can be made up to 3 days in advance. Store covered in the refrigerator for best results.

→ What's the difference between regular caramel pudding and dulce de leche pudding?

While both have caramel notes, dulce de leche pudding is made with sweetened condensed milk which gives it a distinctive rich, milky-caramel flavor and creamier texture. Traditional caramel pudding often uses caramelized sugar as its base.

→ Can I use store-bought dulce de leche instead?

Yes! To streamline the process, you can substitute the sweetened condensed milk with about 1 cup of pre-made dulce de leche. Simply whisk it with the milk and cream, then proceed with the cornstarch thickening step.

→ Why did my pudding turn out lumpy?

Lumps typically form when the cornstarch isn't fully dissolved before heating or when whisking isn't constant during cooking. For smooth results, ensure cornstarch is completely dissolved in cold water and whisk continuously as the mixture heats. If lumps do form, strain through a fine-mesh sieve.

→ What can I use instead of heavy cream?

For a lighter version, you can substitute half-and-half or whole milk for the heavy cream, though the pudding won't be quite as rich. For dairy-free options, full-fat coconut milk works well and adds a complementary flavor to the caramel notes.

→ What are some creative ways to serve dulce de leche pudding?

Beyond the classic presentation with whipped cream and nuts, try layering the pudding in parfait glasses with crushed cookies, fresh berries, or banana slices. It also makes an excellent filling for cream puffs or as a topping for warm brownies.