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.
Custard pudding made with sweetened condensed milk, coated with a caramel, sugary syrup.
This classic dessert has been around for a long time with various names and variations from around the world.
Whether you call it custard caramel, flan, pudding, creme caramel or 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.
Utensils and appliances
needed to make creme caramel.
- 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
- Medium-sized pan to combine ingredients to make the custard pudding.
- Baking tray to hold the molds.
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Beginner’s tips for
making condensed milk
- Have the pudding cups ready.
- Although baking a caramel pudding(creme caramel, caramel custard, flan) is easy, 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
- Have the baking molds ready.
- 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.
Can I make the caramel
pudding using only condensed
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!
Easy condensed milk fudge sauce.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
For the caramel sauce
1 and 1/2 cup sugar
1/4 cup water
For the custard pudding
2 and 1/2 cup fresh milk
1 small tin of condensed milk(the 397 tin)
1 and 1/2 cup of water
1/2 cup sugar
5 eggs beaten lightly
1 and 1/2 teaspoon Vanilla essence
Have the ramekins/aluminum pudding molds or a pyrex dish.
How to make caramel
syrup for the flan.
Place pan over low-medium heat, add sugar and water.
Gradually heat the two ingredients until sugar dissolves(read notes on beginners tips).
Avoid constant stirring but tilt the pan when you want to stir the sugar and water syrup(try not to stir or swirl as much as you 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, condensed milk, sugar into a pan, bring to boil and immediately remove the pan from the fire, set aside to cool.
Break the eggs in a separate bowl, add vanilla 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 and gradually pour it into the baking tray with the ramekin(use a kettle with a spout to do this).
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 make caramel syrup for the flan. Making the custard for the caramel pudding. Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.
Have you made this recipe?
Serving Size: 1
Amount Per Serving: Calories: 333 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 205mg Sodium: 181mg Carbohydrates: 57g Fiber: 0g Sugar: 50g Protein: 10g
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How to make caramel syrup for the flan.
Making the custard for the caramel pudding.
Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.
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