Caramel pudding made with condensed milk.

This caramel pudding recipe is one of the easiest desserts you can bake with the help of a can of condensed milk.

It’s a classic and old-fashioned egg custard-based dessert we all grew up with.

The best part of this condensed milk caramel pudding is, that it is tested and improved by reader suggestions to make it the best creme caramel pudding out there.

More names for caramel pudding.

You might use any of the names below to call this condensed milk dessert, let’s not argue over the names but embrace and enjoy it.

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

This condensed milk recipe will take you through step-by-step instructions on how to make the caramel flan in

• regular pudding ramekins or moulds
• As a one-bowl dessert using a Pyrex dish.

give this condensed milk caramel pudding a try.

• I’ve given step-by-step instructions with images on how to make the caramel pudding so your chances of failing are nil.
  
• The caramel pudding recipe shows you how to make it as an individual portion or as a one-dish light and smooth custard-based caramel flan for a crowd.
  
• Instead of steaming, I show you how to bake a caramel pudding(caramel flan)in an oven which makes it an easy condensed milk dessert to make.

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

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

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Utensils and appliances needed.

• wooden spoon
• Medium-sized pan to combine ingredients to make the custard pudding. 
• a pan to make the caramel syrup, use an aluminium pan so you can keep an eye on the changing colours of the sauce. 
• Whisk
• Ramekins or aluminium pudding moulds.
• 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.
• Baking tray to hold the moulds.

Tips to bake caramel pudding with 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 aluminium pudding moulds, make sure your hands are protected when pouring the syrup or swirling the syrup in the moulds. 

• 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 submerge the bottom of the pan in cold water.

2. Remove the pan as soon as it reaches a light amber colour 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 condensed milk caramel pudding.

• Have the baking moulds ready. 

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

• Pour the syrup into the moulds, swirl, and set aside. 

• Make the custard pudding and pour it into the moulds. 

• Bake as per recipe instructions.
  

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 flan richer and firmer especially when it 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 dish 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.

Condensed milk dessert recipes

Fluffy pineapple pudding with condensed milk

Condensed milk bake chocolate biscuit cake.

Condensed milk-microwave fudge.

Easy condensed milk fudge sauce.

Condensed milk cinnamon ice coffee at home.

RECIPE DIFFICULTY-LITTLE CARE IS NEEDED

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make caramel pudding

For the caramel sauce

1 and 1/2 cup sugar

1/2 cup water

For the custard pudding 

2 and 1/2 cups 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).

How to make caramel pudding(Creme caramel)

Due to popular requests, 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/aluminium pudding moulds or the Pyrex 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 colour from,
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 as the syrup will continue to cook with the remaining heat and reach a darker amber.

lighter brown 

Lighter Amber(Perfect!)

Dark amber(do the caramel syrup again!)

Pour the caramel syrup into each mould/ramekin, and 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), and 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.

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 moulds/ramekin, filling them three-quarters. 

Boil water(you will need 1 to 1 and 1/2 cups)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/moulds 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.

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 mould/ramekin(I find the aluminium moulds work well for this).

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

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

Baking caramel pudding 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.

I have not mentioned the sizes of the Pyrex dishes as you might have an oval or rounder or deeper dish.

Use the Pyrex dish you have, since you are pouring the custard from a jug, you probably can guess if you will need one or two dishes of whatever Pyrex dishes you have to make the caramel pudding.

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

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.

No, you do not need a water bath to bake the creme caramel.

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. 

Serve the caramel pudding as it or place a flat dish and invert the pudding onto this dish gently.

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