Portuguese Egg Pudding

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
John Pacheco
Recipe by  John Pacheco

“This pudding is tasty and similar to a custard.”

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Adjust Servings

Original recipe yields 1 - 2 quart dish



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat butter, egg yolks and egg white until smooth. Set aside.
  3. In a small saucepan, heat 1 cup sugar and 1/4 cup water over low heat, stirring occasionally, until sugar is melted and golden. Pour into a 2 quart baking dish and turn to coat bottom and sides of dish with the caramel.
  4. In another small saucepan, combine 1 1/3 cups sugar, 1/2 cup water, cinnamon stick and lemon peel. Bring to a boil and let boil for 2 minutes. Remove from heat, remove cinnamon stick and lemon peel. Beat syrup, a little at a time, into egg mixture. Pour into caramel-coated dish.
  5. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  6. Bake in preheated oven one hour, until set. Cover the dish part way through cooking if pudding begins to brown. Let cool completely. Invert on a serving dish.

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Reviews (3)

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The texture of this was almost gummy. The caramel went to a hard crack stage before ever turning golden (I think this would be solved by 'browning' the sugar before adding the water). The only one who liked the sticky sweet flavor was my 2 yr old. I tried this recipe because I had a bunch of yolks left over after making an angel food cake. Next time, I'll just make a lot of pudding. Thanks for the tip about using a dish towel in a water bath, though.



Oh my Goodness! this came out great!! My daughter loved it. I make egg white omelets and I did not want to throw out my yolks. So I tried this recipe I only had brown sugar on hand which is white sugar and molasses anyway. I also had to double the recipe; my daughter could not wait to eat it so I did not get to invert it or let it cool long. I just took the ice-cream scoop and put it in a bowl for her and scoop out some of the caramel syrup onto the top. She loved it. I tasted it and could not believe that I've just done that with egg yolks. It was firm and smooth at the same time. Whipped topping would also be a nice touch. It was not too sweet either ;~)



A bit of a trick to make, but this was delicious! Getting the first round of caramel just right took a second try but in the end, the dessert was extremely tasty. Be warned though: the cleanup time was just about as long as the cook time.

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Amount Per Serving (8 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 58.9 g
  • 19%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 308 mg
  • 103%
  • Sodium
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet



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Snowy Pudding


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