Egg Pudding is a dessert that cannot be missed at any family event in Portugal, especially in the north. This family recipe has been tested dozens (if not hundreds) of times at all types of parties. If done well, it never fails and pleases everyone.
So, here we will explain how to make the classic and traditional egg pudding, in which eggs, particularly the yolks, are the main protagonists. However, many other pudding variations are made with different ingredients, such as condensed milk, bread, and even fruit puddings, all with eggs at the base of the recipe.
Egg Pudding or French Pudding
Egg pudding is often called French pudding; as far as we know, the recipes and names are used interchangeably. “French” means that the recipe came from France, but more with the general influence of French cuisine in Portugal during the 19th century, when it was common to associate French names with dishes to give them a touch of sophistication.
Thus, despite the curious name, egg pudding (or French pudding) is a traditional Portuguese dessert that can be easily found in Portuguese restaurants and homes. Below, we describe the traditional egg pudding recipe from Portugal (especially in the Minho and Douro regions where we originate) that has been passed down from generation to generation.
Ingredients
- 250 ml semi-skimmed milk
- 12 eggs (3 whole + 9 yolks)
- 250 g of sugar
- One tablespoon of cornstarch (Maizena)
- 25 ml of Port wine (1 glass)
- 100 ml liquid caramel (pre-prepared)
- boiling water depending on the volume of the pan

Utensils
- Pudding shape
- Pot large enough to fit the pudding mold
- Wooden spoon or spatula
- Deep (and beautiful) dish to place the pudding
Preparation
- Servings: 10
- Preparation time: 55 min (Total time including preparation and cooking)
- Difficulty level: Easy
Step-by-step recipe for Portuguese egg pudding
- Separate the yolks from the whites of 9 eggs.
- Save the egg whites; you won’t use them in the recipe. You can, for example, make an omelet or a Molotov. It is possible to freeze the egg whites, as they preserve very well).
- Mix the nine egg yolks and three whole eggs with a wooden spoon or spatula until smooth.
- Add the sugar, flour, milk, and Port wine to the eggs and mix until everything is incorporated.


- Grease the mold with caramel, covering it generously and thoroughly. You can use pre-prepared caramel bought in supermarkets or make your own.
- Caramel recipe: In a pan over medium heat, add 25 ml of water and 100g of sugar and stir to dissolve. When the sugar is dissolved, do not stir any further and let the syrup caramelize. When everything is an amber color, turn it off; otherwise, it will burn.

- Place the pudding mixture inside the mold, already greased with caramel.

- Place the pudding mold in a large pan filled with 1/3 of boiling water. The water should only cover the pudding mold halfway.
- Note: It is essential not to let water enter the mold; if it does, it will ruin the pudding.

- Let cook for 40 minutes. At the end, remove from the pan and confirm with a toothpick that it is ready; the stick must be dry.

- Let the pudding rest a little, then turn it out onto a deep plate, sprinkling it with the caramel where it has cooked.

Side dishes and serving
Pudding is a dessert that shines on its own; Drizzled with caramel, it’s delicious and doesn’t need any accompaniment.
As for wine, egg pudding goes well with a sweet wine, such as Moscatel, Port wine, or a liqueur, which can complement the pudding’s flavor.
Storage and Reuse
We do not recommend freezing as this will alter the texture and flavor.
It would be best to store the egg pudding in the refrigerator. It can be preserved for 3 to 5 days in a closed, airtight container or covered with plastic wrap.
Tips
- As mentioned above, leftover egg whites can be used to make other desserts or be well-preserved in the freezer.
- If you don’t want to use Port wine, you can omit it; however, the taste will not be the same. But if you’re worried about the alcohol content, remember that when you bake the pudding, much of the alcohol evaporates. The pudding will not have a strong Port wine flavor. You will only smell a faint aroma of the wine.
Conclusion
It’s a simple and easy recipe to make. After making it once or twice, you won’t want anything else. There are many different versions of French or egg pudding, but this one is simple, delicious, and, above all, never fails.

Portuguese egg pudding
Equipment
- 1 Pudding Mold
- 1 Large enough pan to fit the pudding mold
- 1 Nice deep dish to put the pudding in
Ingredients
- 250 ml Semi-skimmed milk
- 12 eggs (3 whole + 9 yolks)
- 250 gr Sugar
- 1 tbsp amido de milho (Maizena)
- 25 ml Port wine (1 small glass)
- 100 ml liquid caramel (pre-made)
- boiling water depending on the volume of the pan
Instructions
- Separate the yolks from the whites of 9 eggs. Save the egg whites; you can make an omelet or a Molotov (you can freeze the egg whites as they preserve very well).
- Mix the nine egg yolks and three whole eggs with a wooden spoon or spatula.
- Add the sugar, flour, milk, and Port wine to the eggs and mix everything until incorporated.
- Grease a mold with caramel and make sure everything is well covered. You make your own, but you can buy ready-made caramel at supermarkets to make your life easier.
- Place the mixture inside the pudding mold and close.
- Place the pudding mold in a large pan filled with 1/3 of boiling water. The water should only cover the pudding mold halfway.
- Leave to cook for 40 minutes; at the end, remove from the pan and check with a toothpick that it is done; the toothpick must be dry.
- Deixe o pudim repousar um pouco e desmolde num prato fundo regando com o caramelo onde cozeu.
Caramel Recipe
- Add 25 ml of water and 100 g of sugar to a pan over medium heat and stir to dissolve.
- When it is dissolved, do not stir anymore and let the syrup caramelize. When everything is amber in color, turn it off; otherwise, it will burn.