Caramel pudding powder

The invention relates to a caramel pudding powder which is prepared from the following components in percentage by weight: 35-45% of white granulated sugar, 20-30% of milk powder, 15-20% of non-dairy creamer, 10-15% of egg white powder, 2.3-2.5% of konjac glucomannan, 1.6-1.8% of carrageenin, 0.8-1.0% of edible caramel pigment and 0.6-0.8% of sucrose ester. The pudding powder is prepared by the following steps: proportioning, mixing, microwave sterilization and packaging. The caramel pudding prepared from the caramel pudding powder has the advantages of seductive appearance, smooth and delicate mouthfeel, thick milk flavor, fresh caramel flavor and no peculiar smell. The pudding preparation method is simple and convenient, and saves both time and labor; and the proportioning process is completed by adding a certain amount of pure water into the pudding powder, thereby avoiding the inconvenience of weighing, mixing and preparing every component in the proportioning process, and greatly simplifying the proporti