Milky Way Pudding: A Chocolate Caramel Dream

I remember sneaking Milky Way bars from my grandpa’s candy dish as a kid. He always had a stash, and I always managed to find them. The combination of chocolate, caramel, and nougat was irresistible. This Milky Way pudding captures that same magic, transforming a beloved candy bar into a silky-smooth, intensely flavored dessert that brings back the warmth of those childhood memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 25 minutes
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 5 (2 1/16 ounce) Milky Way bars
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups whole milk
• 3 egg yolks
• 2 tablespoons unsalted butter, cut into small pieces
• 2 teaspoons vanilla

Equipment Needed

• Medium saucepan
• Whisk
• Large, heatproof bowl
• Four 6-ounce ramekins or custard cups

Instructions

1. First, unwrap the Milky Way bars. Then, using a sharp knife, carefully cut the Milky Way bars into small pieces. Set them aside. It’s helpful to refrigerate the bars for about 15 minutes beforehand; this makes them easier to chop.
2. In a medium saucepan, combine the sugar, cornstarch, and salt. Make sure there are no lumps of cornstarch.
3. Slowly whisk in the milk into the dry ingredients until the mixture is smooth. This prevents clumping during cooking.
4. Place the saucepan over medium-high heat. Stir constantly with a whisk until the mixture comes to a boil. Don’t stop stirring, or the pudding might scorch on the bottom of the pan!
5. While the milk mixture is heating, whisk the egg yolks quickly in a large, heatproof bowl to blend them. This helps to prevent the yolks from scrambling when you add the hot liquid.
6. Slowly stir half of the hot milk mixture into the yolks, whisking constantly. This is called tempering the eggs and prevents them from cooking too quickly and curdling.
7. Stir the yolk mixture well and then pour it back into the saucepan with the remaining milk mixture.
8. Bring the mixture back to a boil, stirring constantly for 1 minute, or until the pudding has thickened and is smooth. Ensure you reach a full boil; this activates the cornstarch and ensures a thick, creamy consistency.
9. Remove the saucepan from the heat and stir in the butter and vanilla. The butter adds richness and shine, while the vanilla enhances the chocolate and caramel flavors.
10. Reserve ½ cup of the chopped Milky Ways for garnish.
11. Stir the rest of the chopped Milky Ways into the pudding. The candy bars will melt slightly into the warm pudding, creating pockets of chocolate and caramel.
12. Pour the pudding into four six-ounce ramekins or custard cups.
13. Cover the ramekins with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
14. Chill the puddings in the refrigerator until set, at least 2 hours or preferably overnight. This allows the flavors to meld and the pudding to firm up properly.
15. Just before serving, sprinkle the reserved chopped Milky Ways over the top of each pudding.

Expert Tips & Tricks

• For an extra smooth pudding, strain the cooked mixture through a fine-mesh sieve before pouring it into the ramekins.
• If your pudding is too thick, whisk in a tablespoon or two of extra milk until you reach the desired consistency. If it’s too thin, whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold milk and return to a simmer until thickened.
• To prevent a skin from forming on top of the pudding while it cools, place a piece of plastic wrap directly on the surface of the pudding.
• Experiment with different types of Milky Way bars! The Midnight version would add a darker chocolate note, while the Simply Caramel variety would intensify the caramel flavor.
• For a more intense chocolate flavor, add 1-2 tablespoons of unsweetened cocoa powder to the dry ingredients.

Serving & Storage Suggestions

Serve the Milky Way pudding chilled, garnished with the reserved chopped Milky Way pieces. You can also add a dollop of whipped cream or a sprinkle of cocoa powder for extra indulgence.

Leftover pudding should be stored in the refrigerator, covered tightly, for up to 3 days. It is not recommended to freeze the pudding, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1088.5 kcal	N/A
Calories from Fat	N/A	37%
Total Fat	44.5 g	68%
Saturated Fat	29.2 g	145%
Cholesterol	168.6 mg	56%
Sodium	439.9 mg	18%
Total Carbohydrate	158 g	52%
Dietary Fiber	1.9 g	7%
Sugars	133.1 g	532%
Protein	13.1 g	26%

Variations & Substitutions

• For a richer pudding, use half-and-half or heavy cream instead of whole milk.
• If you’re dairy-free, you can try using almond milk or coconut milk, but be aware that this may affect the flavor and texture of the pudding. Use full-fat coconut milk for the best results.
• Add a layer of crushed Oreo cookies to the bottom of the ramekins for a chocolate-cookie crust.
• For a boozy twist, stir in a tablespoon of chocolate liqueur or Irish cream liqueur after removing the pudding from the heat.
• Make individual trifles by layering the pudding with crumbled brownies, whipped cream, and chopped Milky Way bars.

FAQs (Frequently Asked Questions)

Q: Can I use skim milk instead of whole milk?
A: While you can use skim milk, the pudding won’t be as rich and creamy. Whole milk provides the best flavor and texture.

Q: How do I prevent the pudding from forming a skin on top while chilling?
A: Press a piece of plastic wrap directly onto the surface of the pudding before refrigerating. This creates a barrier and prevents air from reaching the pudding.

Q: Can I make this pudding ahead of time?
A: Yes, this pudding is perfect for making ahead. It can be stored in the refrigerator for up to 3 days.

Q: What if my pudding is too thin?
A: Dissolve 1 teaspoon of cornstarch in 1 tablespoon of cold milk, then whisk this slurry into the pudding. Simmer over low heat, stirring constantly, until thickened.

Q: Can I use different types of chocolate bars?
A: Absolutely! Experiment with other chocolate bars that have similar caramel and nougat components. Snickers, or even a combination of chocolate and caramel squares could work nicely.

Final Thoughts

This Milky Way pudding is a comforting and decadent treat that’s perfect for any occasion. It’s a simple recipe that delivers big flavor and is sure to please everyone from kids to adults. Don’t be afraid to experiment with variations and make it your own. I encourage you to give this recipe a try and let me know what you think. Perhaps pair it with a dark roast coffee or a scoop of vanilla ice cream for the ultimate dessert experience. Enjoy!