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Caramel and Cocoa Pudding Trifle (dried eggs)

Caramel and Cocoa Pudding Trifle (dried eggs)

Yield: 50 servings - 3 oz. each

Ingredients for Caramel

  • 1 lb., 10.7 oz. granulated sugar
  • 1 lb. water
  • 3 oz. whole milk

Directions for Caramel

  1. Combine water and sugar in a saucepan. Cook over medium heat until mixture reaches 250˚F or a light caramel color. Do not to stir after mixture begins to bubble. If necessary, brush sides of pan with a wet pastry brush to avoid crystallization on side of pan.
  2. Remove from heat just as it begins to turn caramel color - syrup will continue to cook.
  3. Add milk right after removing caramel mixture and stir with a wooden spoon or heat sensitive rubber spatula until mixture is smooth.
  4. Transfer to a room temperature saucepan to ensure cooking stops.

Ingredients for Caramel Pudding

  • 5 lb., 4.7 oz. whole milk
  • 12.1 oz. water
  • 4.3 oz. enzyme modified egg yolk solids
  • 8.1 oz. corn starch
  • 6 oz. softened butter

Total approximate weight: 9 lb., 8 oz.

Directions for Caramel Pudding

  1. In a large saucepan, stir together caramel mixture with milk until well combined. Cook over medium heat until mixture is just beginning to boil. Remove from heat.
  2. In medium bowl, whisk together water and egg yolk solids. Whisk in cornstarch to create a smooth paste. Temper milk into egg mixture then return to heat.
  3. Cook over medium heat, stirring constantly until mixture reaches a temperature of 160°F - 180°F. 
  4. Remove from heat. Stir in butter.
  5. Immediately pour this mixture into a sheet tray lined with clear wrap to cool.
  6. Spread pudding evenly, cover and refrigerate until cool.

Ingredients for Cocoa Pudding

  • 5 lb., 7.7 oz. whole milk
  • 4.2 oz. enzyme modified egg yolk solids
  • 10.9 oz. water
  • 1 lb., 6.4 oz. sugar
  • 6.2 oz. cornstarch
  • 5.6 oz. softened butter
  • 14.9 oz. semi-sweet chocolate

Total approximate weight: 9 lb., 8 oz.

Directions for Cocoa Pudding

  1. In saucepan over medium heat, heat milk and half of the sugar (11.25 oz.) until boiling. Remove from heat.
  2. Combine egg yolk solids with water until smooth.
  3. Combine remaining sugar with cornstarch. Whisk into yolks to create a smooth paste.
  4. Temper milk into egg mixture then return to saucepan. Constantly stir over medium heat until mixture is thick and bubbling.
  5. Remove from heat and stir in butter and chocolate until melted; pour onto plastic lined sheet tray and cover until cool.

Additional Ingredients

  • chocolate curls, as needed to garnish*
  • 3 lb., 2 oz. American sponge cake

*Chef's suggestion: Add fresh fruit, like cut strawberries, or toasted nuts for a different garnish.

Directions for Sponge Cake

  1. Cut to size of glass using a cookie cutter – need 50 pieces

Assembly Instructions

  1. After both puddings are fully cooled-
  2. Place a piece of cut American Sponge Cake in bottom of serving glass.
  3. Place 1.5 oz. caramel pudding on top of cake.
  4. Place 3 oz. chocolate pudding on top of caramel pudding.Place 1.5 oz. caramel pudding on top of chocolate pudding.
  5. Smooth top and garnish with chocolate curls.

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