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Porcupine Pudding

Porcupine Pudding is a charming early 20th-century caramel custard that captures the wit and refinement of Edwardian-era cooking. Beneath its playful name lies a silky baked pudding with deep caramel flavor, topped with a crystallized sugar crust and toasted almond “spikes” that give it its signature look. Adapted from The Good Housewife Cookbook (1909), this dessert reflects the spirit of an age when homemakers were beginning to blend practicality with presentation. It’s elegant, nostalgic, and the kind of dish that reminds you just how creative early modern cooks could be.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 3 hours

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IngredientsMethodVideoNotes

Ingredients
  

Caramel Sauce
  • 1 cup granulated sugar
  • 1 tablespoon water
Custard Pudding
  • 2 egg whites
  • 4 egg yolks
  • 2 cups whole milk scalded or very hot
  • Half of the prepared caramel syrup from above
  • ½ teaspoon vanilla extract
  • Pinch of salt
Decoration (“Porcupine Spikes”)
  • ½ cup blanched sliced almonds
  • Granulated sugar for crystallizing top

Instructions
 

Step 1: Make the Caramel

  1. In a heavy saucepan, add 1 cup sugar and 1 tablespoon water.
  2. Cook over medium heat, without stirring once dissolved, until it turns a light amber brown (about 7–10 minutes).
  3. Carefully add ¼ cup water — it will bubble vigorously — and stir gently until smooth. Reserve half of the sauce for later.

Step 2: Prepare the Custard

  1. In a bowl, lightly beat 2 egg whites and 4 yolks.
  2. Heat milk in a saucepan until hot but not boiling.
  3. Slowly pour half the caramel syrup into the milk while stirring, then gradually add this mixture to the eggs while whisking gently.
  4. Strain into a shallow baking dish or mold no deeper than 2 inches.

Step 3: Bake the Pudding

  1. Place the mold into a larger pan half-filled with hot water (a bain-marie).
  2. Bake at 300°F (150°C) for 30–40 minutes, until set but still trembling slightly in the center.
  3. Remove and let cool completely before chilling for at least 2 hours.

Step 4: Assemble and Broil

  1. Sprinkle granulated sugar over the cooled pudding.
  2. Insert almond slices upright across the surface to resemble “porcupine quills.”
  3. Broil briefly on high until the sugar crystallizes and the almonds turn golden.
  4. Let cool before serving.

Video

Notes

  • For the most authentic flavor, cook the caramel just until it reaches a light amber color to avoid bitterness.
 
  • Baking the pudding in a water bath helps maintain its creamy texture and prevents curdling.
 
  • Chill the pudding thoroughly before adding the sugar and almond topping so the broiler heat only toasts the surface without melting the custard.