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condensed milk baked caramel pudding.

Condensed milk caramel pudding.

 

The easiest egg custard pudding dessert you’ll ever make. 

 

This condensed milk recipe will take you through step by step instruction on how to make the caramel flan.

 

The recipe gives you instructions to make the condensed milk pudding in

  1. regular pudding ramekins or molds
  2. As a one-bowl dessert using a Pyrex dish.

 

This allows you the choice of serving as individual portions or serve as a light and smooth custard-based caramel flan for a crowd.

condensed milk caramel pudding- cutting into a slice of caramel pudding ..#dessert #sweet #east #condensed milk #baked #flan

The custard pudding made with sweetened condensed milk is coated with caramel, sugary syrup.

 

This classic caramel flan dessert has been around for a long time.

 

The easy pudding recipe has various names and variations from all around the world.

 

Some of the names used are,

  1. custard caramel
  2. Flan or custard pudding
  3. Creme caramel
  4. Brazilian flan

If you love puddings that are not too sweet but has just the right amount of bitterness and sweetness to heighten the overall flavor of the dessert.

 

A caramel custard pudding baked in the oven is just THE pudding for you.

 

All you need is a bit of patience to put together this dessert made with condensed milk.

Thank you note to my readers.

condensed milk caramel pudding flan-served as an individual dessert.

Utensils and appliances needed.

 

  • a pan to make the caramel syrup, use an aluminum pan so you can keep an eye on the changing colors of the sauce. 

 

  • wooden spoon 

 

 

  • Whisk 

 

  • Ramekins or aluminum pudding molds.
     
  • If you are using a pyrex dish then an 11′ by 7″ rectangular pyrex dish or a 9″ by 9″ square pyrex dish would do.

 

 

Save the recipe to your favorite Pinterest board!

condensed milk caramel pudding- The easiest dessert you'll ever make.  light and smooth in texture, here's how you make the custard-based caramel flan for a crowd. #milkmaid #dessert #condensed milk #easy #baked #caramel #pudding #flan #custard caramel

Beginner’s tips for making condensed milk caramel pudding.

 

 

  • Although baking a caramel pudding(creme caramel, caramel custard, flan) is easy. 
  • BUT please pay attention to the steps of the recipe instructions mentioned here, especially when you are making the caramel syrup.

 

  • Once the sugar syrup is made, it will be extremely hot if you are using aluminum pudding molds, make sure your hands are protected when pouring the syrup or swirling the syrup in the molds. 

 

  • Use a wooden spoon while making the caramel syrup. 

 

  • Avoid constantly stirring the sugar syrup with a spoon as this will lead to the crystallization of the sugar.
    Instead, tilt the pan and swirl the syrup around gently. 

 

  • The caramel sauce will continue to cook and darken even after you remove the pan from the fire, this can lead to a very bitter caramel sauce.

 

  • You can avoid the caramel syrup from overcooking by either, 

1. Immediately submerging the bottom of the pan in cold water.

2. Removing the pan as soon as it reaches a light amber color and let the remaining heat cook and darken the syrup. 

 

  • Let the custard mixture cool before adding the eggs or you might end up with cooked eggs in your condensed milk pudding. 

 

Workflow to make the condensed milk caramel pudding.

 

 

  • Make the caramel sauce(read beginner’s tips first). 

 

  • Pour the syrup into the molds, swirl, set aside. 

 

  • Make the custard pudding and pour into the molds. 

 

  • Bake as per recipe instructions.

 

Making caramel pudding using only condensed milk.

 

Yes, you can actually skip the milk and make the custard pudding using ONLY condensed milk and water. 

 

But I find adding milk to the custard recipe makes the caramel pudding richer and firmer especially when the pudding needs to stand alone. 

 

Adding milk also makes it denser and helps to avoid the pudding from falling to pieces when the custard is sliced to serve guests(this helps when the caramel pudding is made for a crowd in a large pyrex dishes and everyone ends up slicing a piece of their own).

 

Should the sugar syrup for the condensed milk flan be bitter?

 

This is one recipe in which a little bitterness to the caramel syrup will enhance the taste of the caramel pudding.

 

More condensed milk recipes!

Pineapple fluff pudding.

Condensed milk-no bake chocolate biscuit cake.

Condensed milk-microwave milk toffee.

Easy condensed milk fudge sauce.

Condensed milk cinnamon ice coffee at home.

 

recipe difficulty rating.

How to make the creme caramel pudding

(Caramel custard)

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

For the caramel sauce

1 and 1/2 cup sugar

1/2 cup water

 

For the custard pudding 

2 and 1/2 cup fresh milk

1 small tin of condensed milk(the 397 tin)

1/2 cup of sugar 

5 eggs beaten lightly

1 and 1/2 teaspoon Vanilla essence

Water as needed to boil and pour into the baking dish(maybe 1 to 1 and 1/2 cups).

 

Method

Due to popular request, I have also added how to make the caramel pudding as a one-bowl dessert in a Pyrex dish.

 

Before you begin, have the ramekins/aluminum pudding molds or the pyre dish ready. 

 

How to make caramel syrup for the flan.

Place pan over low-medium heat, add sugar(1 and 1/2 a cup) and water(1/2 cup).

melting sugar to make the caramel syrup.

 

Gradually heat the two ingredients until sugar dissolves(if you skipped the beginner’s tips above, please read them before you proceed forward with the recipe).

 

Avoid constant stirring but tilt the pan when you want to stir the sugar and water syrup(try not to stir or swirl too much but only when you need to).

 

This is to avoid sugar crystallizing.

dissolving sugar for the sugar syrup

 

 

You’ll notice the syrup changing color from a lighter brown to a lighter amber then to dark amber and finally dark brown(warning-the last two stages, can lead to extreme bitterness of the sugar syrup).

 

You need to remove the caramelized sugar syrup just as it changes to light amber, the syrup will continue to cook with the remaining heat and reach a darker amber.

lighter brown sugar syrup changing color.

 

Lighter Amber(Perfect!)

correct color for syrup for the egg custard pudding

 

Dark amber(do the caramel syrup again!)

burned sugar syrup image.

 

Pour the caramel syrup into each mold/ramekin, swirl so the syrup spreads evenly in the bottom and around. set aside.

mould covered in caramel sugar syrup.

 

Making the custard for the caramel pudding.

 

Pour milk(2 and 1/2 cup), condensed milk(1 small tin), sugar(1/2 cup), into a pan.

 

Bring to boil and immediately remove the pan from the fire, set aside to cool.

 

Break the eggs(5)in a separate bowl, add vanilla(1 and 1/2 tsp) and whisk until just combined well.

Once the custard base is warm(read beginner’s tips), add the whisked eggs to it and stir gently to combine.

 

Strain the custard base into a measuring cup or jug, preferably a jug that has a spout.

custard mix for the pudding.

 
Baking the caramel pudding.

Do the below recipe instructions closer to the oven so it is easy to transfer the baking dish into the oven without any mishaps.

 

Have the oven proof baking tray ready and place the ramekins in this tray. try not to crowd the baking tray as you will need to pour hot water into it.

 

Pour the custard into the molds/ramekin, filling them three quarters. 

 

Boil water(you will need 1 to 1 and 1/2 cup)and gradually pour it into the baking tray with the ramekin(use a kettle with a spout to do this).

 

The water should only reach half of the baking tray.

 

Too much water and it might splash into the custard, too little and the caramel custard will not cook properly.

 

Make sure the water doesn’t splash into the custard base when you pour the hot water into the tray as well.

 

With great care, transfer the baking tray with the ramekins/molds to the oven and bake at 150C for 40-50 minutes.

 

Once baked, remove the tray from the oven, leave it to cool and refrigerate for 3-4 hours before serving for best results.

adding the pudding cups into a steam bath.

 

If you want to serve the pudding as a stand-alone dessert.

 

let it cool for 1 hour then run a knife around the edge of the pudding, loosening it from the mold/ramekin(I find the aluminum molds work well for this).

how to remove the flan from the mould.

 

Then place a saucer over the pudding and turn it upside down.

Gently tap the mold and remove the custard, refrigerate until serving time.

turning the caramel flan over.

 
How to oven bake the caramel pudding as a one-bowl dessert in a Pyrex dish.

Follow the recipe to make the caramel sugar and custard given above.

 

Use a large pyrex dish that can hold the whole custard mix or divide it into two smaller dishes.

 

Make sure these dishes are dry. once you’ve made the caramel syrup, pour it into the pyrex dish and swirl.

 

Once the egg custard is done pour it gently over the caramelized sugar syrup.

custard mix poured into a pyrex dish.

 

Cover the dish with foil, pinching the edges so it’s sealed tight.caramel flan covered with foil to bake.

 

Preheat oven to 170C and bake for 1 hour. Once done, with great care remove the hot pyrex dish from the oven.

Warning!

As the pyrex dish is hot, if it comes into contact with even a drop of water, the dish will crack so make sure wherever you are placing the dish, the surface is dry.

 

Once cool(touch the bottom), refrigerate for 2 -3 hours. 

 

You can serve the pudding as it is or place a flat dish and invert the pudding on to this dish gently.caramel custard made in a pyrex dish.

 

 

Yield: 5

condensed milk baked caramel pudding

condensed milk caramel pudding- the easiest dessert you'll ever make with just four ingredients. With a light and smooth texture, this popular custard-based dessert is an instant hit at any function or party.#dessert #sweet #east #condensed milk #baked #flan

The easiest egg custard pudding dessert you’ll ever make. 

This condensed milk recipe will take you through step by step instruction on how to make the caramel flan using ramekins or mold as well as making it as a one-bowl dessert using a Pyrex dish to bake the pudding.

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

Instructions

Due to popular request, I have also added how to make the caramel pudding as a one-bowl dessert in a Pyrex dish.

Before you begin, have the ramekins/aluminum pudding molds or the pyre dish ready. 

HOW TO MAKE CARAMEL

SYRUP FOR THE FLAN.

Place pan over low-medium heat, add sugar(1 and 1/2 a cup) and water(1/2 cup).

Gradually heat the two ingredients until sugar dissolves(if you skipped the beginner’s tips above, please read them before you proceed forward with the recipe).

Avoid constant stirring but tilt the pan when you want to stir the sugar and water syrup(try not to stir or swirl too much but only when you need to).

This is to avoid sugar crystallizing.

You’ll notice the syrup changing color from a, lighter brown to a lighter amber.

Then to dark amber and finally dark brown(warning-the last two stages, can lead to extreme bitterness of the sugar syrup).

You need to remove the caramelized sugar syrup just as it changes to light amber, the syrup will continue to cook with the remaining heat and reach a darker amber.

Pour the caramel syrup into each mold/ramekin, swirl so the syrup spreads evenly in the bottom and around. set aside.

MAKING THE CUSTARD FOR THE CARAMEL PUDDING.

Pour milk(2 and 1/2 cup), condensed milk(1 small tin), sugar(1/2 cup), into a pan.

Bring to boil and immediately remove the pan from the fire, set aside to cool.

Break the eggs(5)in a separate bowl, add vanilla(1 and 1/2 tsp) and whisk until just combined well.

Once the custard base is warm(read beginner’s tips), add the whisked eggs to it and stir gently to combine.

Strain the custard base into a measuring cup or jug, preferably a jug that has a spout.

BAKING THE CARAMEL PUDDING.


Do the below recipe instructions closer to the oven so it is easy to transfer the baking dish into the oven without any mishaps.

Have the oven proof baking tray ready and place the ramekins in this tray. try not to crowd the baking tray as you will need to pour hot water into it.

Pour the custard into the molds/ramekin, filling them three quarters. 

Boil water(you will need 1 to 1 and 1/2 cup)and gradually pour it into the baking tray with the ramekin(use a kettle with a spout to do this).

The water should only reach half of the baking tray. too much water and it might splash into the custard, too little and the caramel custard will not cook properly.

Make sure the water doesn’t splash into the custard base when you pour the hot water into the tray.

With great care, transfer the baking tray with the ramekins/molds to the oven and bake at 150 C for 40-50 minutes.

Once baked, remove the tray from the oven, leave it to cool and refrigerate for 3-4 hours before serving for best results.

If you want to serve the pudding as a stand-alone dessert.

let it cool for 1 hour then run a knife around the edge of the pudding, loosening it from the mold/ramekin(I find the aluminum molds work well for this).

Then place a saucer over the pudding and turn it upside down, gently tap the mold and remove the custard, refrigerate until serving time.

HOW TO OVEN BAKE THE CARAMEL PUDDING AS

A ONE-BOWL DESSERT.

Follow the recipe to make the caramel sugar and custard given above.

Use a large pyrex dish that can hold the whole custard mix or divide it into two smaller(8" or 9") dishes.

Make sure these dishes are dry. once you’ve made the caramel syrup, pour it into the pyrex dish and swirl.

Once the egg custard is done pour it gently over the caramelized sugar syrup.

Cover the dish with foil, pinching the edges so it’s sealed tight.

Preheat oven to 170C and bake for 1 hour. Once done, with great care remove the hot pyrex dish from the oven.

Warning!

As the pyrex dish is hot, if it comes into contact with even a drop of water, the dish will crack so make sure wherever you are placing the dish, the surface is dry.

Once cool(touch the bottom), refrigerate for 2 -3 hours. 

You can serve the pudding as it is or place a flat dish and invert the pudding on to this dish gently.

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 256Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 148mgSodium: 136mgCarbohydrates: 44gFiber: 0gSugar: 39gProtein: 7g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

 

 

 

 

 

 

 

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Emma

Wednesday 23rd of December 2020

Wow, some rude and patronising comments on here! thank you for this recipe, it worked really well for me!

jehan

Thursday 24th of December 2020

Hi Emma, Thank you for your kind support and for trying out the recipe and letting me know how it turned out. as to the comments, yes they can be a little hurtful sometimes but I take these comments in a positive way to help me improvise and make these recipes better and no fail. Stay safe and regards J

James

Saturday 21st of November 2020

You don't say what the final volume is! How many ramekins? What size ramekins? What does 'large' mean when talking about Pyrex dishes? A good recipe uses precise volumetric and weighted measures.

jehan

Saturday 21st of November 2020

hello James, I apologize if the volume has not been mentioned. I will add the dimensions for the pyrex dishes and the number of ramekin dishes the recipe fills. thank you for your constructive criticism, will certainly make sure to mention the above details in future recipes. Stay safe and regards J

Nelofer

Friday 28th of August 2020

Hi, can u pls tell me that for one dish serving(Pyrex) we don’t have to put the dish in hot water in oven??? That’s wat I understand. Regards Nelofer

jehan

Friday 4th of September 2020

Hi Nelofer, To make the caramel pudding in a pyrex dish using an oven, you do not need to add any hot water. make sure that the pyrex dish does not come into contact with water at all once the caramel pudding is done as the shock from high heat to even a tiny drop of water will crash the pyrex dish.

regards, J

Kate

Wednesday 22nd of July 2020

Thanks for this recipe and the detailed instructions! Followed to the T and worked out wonderfully.

jehan

Thursday 23rd of July 2020

Hi Kate, you are most welcome. glad the recipe worked for. makes all the time I spent observing and writing the nitty-gritty details mentioned in the recipe worthwhile. regards, J

Sonny

Saturday 28th of March 2020

This is a veey confusing recipe,for caramel you hv mentioned 1/4 c water,but directions say 1/2 cup.where does the 1 1/2 c water mentioned in the vustard ingredients go????and adding vanilla tothe milk mix andthen the eggs as well??

jehan

Saturday 28th of March 2020

Hi Sonny, Thank you for pointing out my error, I recently updated the recipe and somehow these two mistakes have happened, I am in the process of correcting the error. It's actually 1 and 1/2 cup sugar and 1/2 cup water for the caramel. and vanilla to be whisked in with egg before adding it to the milk and condensed milk custard mixture. thank you for pointing out the error.

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