Caramel Pudding Recipe With Condensed Milk (Caramel Custard)
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This homemade caramel pudding recipe with condensed milk makes a silky-smooth dessert that never fails. You’ll get a rich caramel custard topped with caramelized sugar, plus step-by-step image instructions to make it foolproof!
Tip: If you love silky-smooth textures, my coconut custard and sticky rice Thai custard are both great recipes to try next!
Caramel pudding is a creamy dessert made with eggs, milk (or cream), vanilla, and topped with a layer of caramelized sugar. It sets into a smooth, custard-like texture with a rich, slightly bitter caramel flavor that balances the sweetness.
Is it pudding, custard, or flan?
I used to get a little confused because this dessert goes by so many different names!
Turns out, the name really just depends on where you are:
- Custard flan is used across Latin America and Spain.
- Caramel pudding is popular in the Philippines and some Southeast Asian countries.
- Caramel custard pudding is more common in South Asia and parts of Europe.
- And in France—or fancy restaurant menus—you might even see it called crème caramel.
I had to do a little research just to make sure I wasn’t mixing things up, haha!
Anyway, the dessert starts with a layer of sweet caramelized sugar at the bottom of a mold, topped with a smooth custard mixture made from eggs, flour, vanilla, and milk (or condensed milk).
You can bake it or steam it—I’m without an oven, so I’ll be steaming, but I’ve included oven instructions too. Either way, you’ll get that same rich texture and flavor.
One spoonful and you’ll be hooked, promise!
Ingredient notes
You can get everything you need from your local grocery store. Check the recipe card below the post for all the exact amounts!
- Fresh milk – Full-fat milk makes the custard rich and creamy; low-fat or skim works too, but the texture will be lighter.
- Eggs – Provide structure and a smooth, set texture.
- Sweetened condensed milk – Adds sweetness and a velvety richness that’s common in many Asian-style desserts.
- Flour – Helps thicken the custard and keeps it from being too soft.
- White sugar – Used to create the caramel layer that gives this dessert its signature flavor.
- Water – Needed to dissolve the sugar when making the caramel.
- Vanilla extract – Add extra flavor to your condensed milk pudding by trying different ingredients like vanilla beans, citrus zest, honey, cardamom, or maple syrup.
How to make caramel pudding with condensed milk
1. Caramelize the sugar
- Add the sugar and water to a saucepan over medium heat.
- Stir gently until the sugar dissolves completely.
- Once dissolved, stop stirring—just let it simmer. Swirl the pan gently now and then for even color.
- When the caramel turns a light amber, remove it from the heat right away to avoid burning.
- Pour the caramel into your pudding mold or ramekins. Tilt gently so it coats the bottom evenly. Set aside to cool and harden.
2. Make the custard
- Crack the eggs into a large mixing bowl and whisk well.
- Add the milk, sweetened condensed milk, and vanilla extract. Whisk again until smooth.
- In a separate bowl, mix the flour with about 6 tablespoons of the custard mixture. Stir until no lumps remain.
- Add the flour mixture back into the main bowl and stir until fully combined.
- Pour the custard over the cooled caramel, using a fine-mesh sieve to remove any bits or bubbles.
3. Steaming method
- Pour water into a pot until it reaches about one-third up the sides of your mold.
- Place a few folded paper towels at the bottom to prevent rattling.
- Set the mold gently on top.
- Cover and steam over low heat for about 30 minutes. It’s ready when a toothpick comes out clean or with just a few moist crumbs.
- Let your no bake caramel pudding cool to room temperature, then wrap and refrigerate for a few hours until fully set.
3.1 Oven-baking method
- Preheat your oven to 325°F (165°C).
- Place the filled mold into a larger baking dish.
- Add hot water to the dish until it reaches about one-third up the sides of the mold.
- Bake for 45 to 60 minutes, or until the edges are set. (Timing may vary depending on your mold size.)
- Cool to room temp, then cover and refrigerate for several hours before serving.
4. To unmold
- Run a thin knife gently around the edge of the pudding.
- Place a plate over the top, then flip it quickly but carefully.
- Give it a little shake if needed, and lift the mold. Enjoy!
Kitchenware
- Measuring cups and spoons
- A saucepan and spoon (for making caramel)
- Large mixing bowl and a whisk
- Ramekins or a pudding mold (mine is 20 cm / 7.9 inches wide)
- A deep pan lined with paper towels for steaming
- Baking tray if you’re using the oven method
Storing & reheating
- Storing: Keep leftover caramel custard with condensed milk in an airtight container or tightly wrapped ramekins in the fridge for up to 4 days.
- Reheating: This dessert is best served cold or at room temperature, but if you prefer it warm, gently heat it in a water bath or briefly in the microwave at low power (10–15 seconds).
More dessert recipes you’ll love
Tried this caramel pudding with condensed milk? I’d love to hear what you think—leave a star rating or a quick comment below! You can also follow me on social media: Facebook, Instagram, and Pinterest!
Caramel Pudding Recipe With Condensed Milk
Ingredients
- 3 tbsp water
- 1/2 cup white sugar
- 2 large eggs
- 1 2/3 cups full-fat milk
- 1/2 cup + 2 tbsp sweetened condensed milk
- 1 tsp vanilla extract
- 3 tbsp flour
Instructions
Caramelize the sugar
- Add the sugar and water to a saucepan over medium heat.
- Stir gently until the sugar dissolves completely.
- Once dissolved, stop stirring—just let it simmer. Swirl the pan gently now and then for even color.
- When the caramel turns a light amber, remove it from the heat right away to avoid burning.
- Pour the caramel into your pudding mold or ramekins. Tilt gently so it coats the bottom evenly. Set aside to cool and harden.
Make the custard
- Crack the eggs into a large mixing bowl and whisk well.
- Add the milk, sweetened condensed milk, and vanilla extract. Whisk again until smooth.
- In a separate bowl, mix the flour with about 6 tablespoons of the custard mixture. Stir until no lumps remain.
- Add the flour mixture back into the main bowl and stir until fully combined.
- Pour the custard over the cooled caramel, using a fine-mesh sieve to remove any bits or bubbles.
Steaming method
- Pour water into a pot until it reaches about one-third up the sides of your mold.
- Place a few folded paper towels at the bottom to prevent rattling.
- Set the mold gently on top.
- Cover and steam over low heat for about 30 minutes. It’s ready when a toothpick comes out clean or with just a few moist crumbs.
- Let your no bake caramel pudding cool to room temperature, then wrap and refrigerate for a few hours until fully set.
Oven method
- Preheat your oven to 325°F (165°C).
- Place the filled mold into a larger baking dish.
- Add hot water to the dish until it reaches about one-third up the sides of the mold.
- Bake for 45 to 60 minutes, or until the edges are set. (Timing may vary depending on your mold size.)
- Cool to room temp, then cover and refrigerate for several hours before serving.
To unmold
- Run a thin knife gently around the edge of the pudding.
- Place a plate over the top, then flip it quickly but carefully.
- Give it a little shake if needed, and lift the mold. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Before serving, gently run a knife around the edge of the ramekin or mold to loosen the caramel custard.
