Caramel Pudding Recipe With Condensed Milk

This post may contain links to affiliate websites, such as Amazon, and I receive an affiliate commission for any purchases made by you using these links. I appreciate your support!

This caramel pudding recipe with condensed milk is simple and irresistible. A silky smooth and velvety custard combined with the richness of caramelized sugar is like the ultimate dream dessert coming true!

Right side of caramel pudding on white dish drizzled with caramelized sugar on a white dish.

Today I’m taking a little detour from Thai cuisine, and I’m sharing a beloved dessert from my years in Europe.

While Thai desserts are often made with fresh fruits like coconuts, mango sticky rice, or bananas in coconut milk, this dessert combines dairy with caramel.

Caramel pudding with a wooden spoon on a white dish.

What is caramel pudding

Also referred to as milk custard flan, Brazilian flan, and crème caramel, this melt in your mouth dessert for any occasion has stolen the hearts of people worldwide.

All around the world you can find different varieties with milk, condensed milk, and coconut milk. Even in Japan, they have their own variation of custard pudding, named purin.

It’s an easy dessert that’s pretty simple to make.

Top-down view of caramel custard on a white dish.

A layer of sweet caramelized sugar forms the base in a mold, topped with a silky-smooth egg custard mixture made of eggs, flour, vanilla extract, fresh milk, and condensed milk.

This condensed milk caramel pudding dessert can be oven baked or steamed, allowing the ingredients to blend together for a delightful sweet creme caramel pudding.

The sweetened condensed milk gives it an additional rich sweetness that’s simply irresistible.

Left part of a condensed milk pudding on a white dish.

This creme caramel pudding recipe comes out incredibly soft, with a delightful velvety and silky-smooth texture. Once you take your first spoonful, you’ll want to keep digging in.

Recipe tips and tricks

  • Add the right amount of sweetened condensed milk based on your sweet tooth. We all prefer different amounts of sweet taste. Remember, the caramel layer adds another layer of sweetness to your homemade caramel pudding.
  • Make sure to evenly coat the base of your ramekins or pudding molds with the caramel.
  • When baking, place the ramekins in a water bath to ensure gentle, even cooking and prevent the custard from overcooking around the edges.
  • Add extra flavor by experimenting with different ingredients. Add extra vanilla beans, citrus zest, honey, cardamom, maple syrup, …

How to caramelize sugar for flan

Turning white sugar granules into caramelized sugar may seem like a challenge, but it’s actually quite simple.

You can use caramelized sugar as a base for many desserts, candies, caramel sauces, and much more.

The caramelization process is simple. Exposing white sugar to heat causes it to turn into a liquid, and further heating will lead it to darken and develop a ‘nutty’ taste.

Stir the mixture of sugar and water until the sugar is dissolved. If available, use a heavy-bottomed saucepan and cook over low to medium heat to dissolve the sugar in the water.

Instructions for making caramelized sugar in a pan.

Once it comes to a boil, allow it to simmer and transform into caramel without stirring.

Keep a close eye, as the caramelization process happens quickly. If necessary, swirl the mixture, but avoid stirring.

The mixture goes through various stages of sugar syrup (light caramel, medium, dark, black, and burnt caramel) while caramelizing.

Look for a rich amber hue; as soon as you see it, remove the pan from heat, as the caramel will continue to darken due to residual heat.

Safety tip: Caramel is very hot! Use a towel when handling the pan.

Equipment

  • A saucepan to melt sugar and water, plus a wooden spoon or spatula.
  • A large mixing bowl and a whisk.
  • Ramekins or pudding molds for pouring the caramel and custard mixture. My mold has a diameter of 20 cm or 7.90 inches.
  • A baking tray to hold the molds or a deep pan with paper towels.
  • A baking dish and an oven if you want to oven-bake your caramel pudding with condensed milk.
  • Kitchen towels or oven mitts for handling the hot pans.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Top-down view of recipe ingredients showcased on a banana leaf, on a bamboo background; milk, white sugar, flour, vanilla extract, water, eggs, and condensed milk.
  • Milk – Choosing full-fat milk creates a rich, creamy custard that feels luxurious. But if you want a lighter option, you can go for 2% or skim milk. Just remember, using these might make the dessert a bit less creamy.
  • Eggs – Eggs are a key ingredient for the texture of the pudding and binding the ingredients.
  • Condensed milk – Condensed milk is a creamy and sweet ingredient often used in Asian cuisine. It enriches the pudding dessert’s flavor and adds a velvety smoothness.
  • Vanilla extract – Enhances the aroma and taste of the dessert.
  • Flour – Flour helps to set the custard set and gives it a good texture.
  • White sugar – The sugar gets caramelized, turning into a golden sauce that adds layers of irresistible sweetness.
  • Water – Water is needed to dissolve the sugar in the caramelization process.

Step-by-step cooking instructions

Let’s go over the steps for how to make caramel pudding. First, you have to caramelize the sugar and add it to a mold or ramekin. Then, make the custard and pour it on top of the caramel. You then have the option to bake in the oven, or steam it on the stove top.

Total Time: 1 hour

  1. Instructions for making caramelized sugar in a pan.

    Caramelize the sugar by combining the granulated sugar with water in a saucepan over medium heat. Let the sugar dissolve while stirring occasionally. When the sugar has dissolved, let the mixture simmer without stirring. If needed, swirl the pan for even caramelization. Once the mixture reaches a light amber hue, remove the pan from heat immediately to prevent burning.

  2. Top-down view of caramelized sugar in a baking mold.

    Pour the caramelized sugar into the bottom of a pudding mold or ramekins. Tilt the mold to coat the bottom and slightly up the sides. Let it cool and harden.

  3. Instructions for making the custard.

    Whisk both eggs in a large mixing bowl. Add milk, condensed milk, and vanilla extract. Whisk again. Then, add flour to a separate mixing bowl and add 6 or more tablespoons of the previous mixture while stirring. Stir until most crumbs are dissolved. Then, add the flour mixture into the large mixing bowl while stirring. The liquid in the large mixing bowl is then added on top of the caramelized sugar in the baking mold, use a sieve to catch any remaining crumbs.

  4. Instructions for steaming caramel pudding; water in a pan with paper cloths, and two hands placing the baking mold with custard on top of it.

    Instructions for steaming: Pour water into a pot until it covers one-third of the mold, and lay a few paper cloths on top. Place the baking mold on top of the paper cloths and heat over low heat for 30 minutes, or until the pudding is cooked through and set. (Tip: A toothpick inserted into the center comes out clean or with only a few moist crumbs attached.) When done steaming, let the pudding come to room temperature, then cover with plastic wrapper and let it cool down in your fridge for several hours.

  5. Baking instructions: Preheat the oven to 325°F (165°C). Place the filled mold into a large baking dish. Fill the baking dish with hoter water for about 1/3rd up the sides of the mold. Transfer the baking dish with the mold into the preheated oven. Bake for approximately 45 to 60 minutes, or until the custard is set around the edges. Note that the baking time can vary based on the size of your molds. Once baked, allow the caramel pudding to cool to room temperature. Then, cover the mold with plastic wrap and refrigerate for several hours.

  6. Unmolding caramel pudding in a mold with a sharp knife.

    To unmold, gently run a knife around the edges of the pudding. Place a serving plate over the mold and flip it.

How to serve

Before serving, gently run a knife around the edge of the ramekin or mold to loosen the caramel custard.

Then, place a plate over it, flip it, and remove the ramekin or mold. Optionally, you can garnish with a drizzle of caramel sauce and powdered sugar.

To enjoy a chilled caramel pudding, let it rest for a few hours or overnight in the fridge until you’re ready to serve.

Optional: serve with vanilla ice cream or pair with whipped cream.

How to store

After you have prepared your condensed milk pudding, allow it to cool down to room temperature before refrigerating. This is to prevent condensation on the surface.

Cover it with plastic wrap or a lid to protect the pudding.

Consume within 3 days.

To freeze: Store in a freezer-safe container and thaw in the fridge overnight.

Fun fact

Today was a special day for my grandparents. I introduced them to caramel pudding, which is something they had never heard of or seen before. Their eyes lit up with every spoonful, and it’s safe to say that this sweet dessert is one of their new favorites!

Frequently asked questions (FAQ’s)

What’s the difference between caramel pudding and caramel custard?

Caramel custard is a term often used in Asia and Europe to describe caramel pudding. Custard refers to the creamy, egg-based texture of the dessert, and caramel refers to the caramelized sugar topping. Caramel pudding is mainly used in English-speaking countries to refer to the same dessert, a custard topped with caramelized sugar. There can be cultural differences in how the terms are used, but they both refer to the same dessert.

Is caramel pudding the same as flan?

Yes, caramel pudding is also referred to as “flan” in some regions, like Europe. The terms used are different in places around the world, but they both refer to the same dessert. There can be variations in their preparation and ingredients based on regional differences, but they both refer to a silky custard topped with caramelized sugar.

More dessert recipes you’ll love

If you love this pandan pudding recipe with condensed milk, please leave a star rating and/or a comment below!

Caramel Pudding Recipe With Condensed Milk

Caramel pudding with a wooden spoon on a white dish.
This recipe for caramel pudding is easy to make and can be steamed or oven-baked.
Praew
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Cuisine Thai
Course Dessert
Serving Size 6

Ingredients

  • 3 tablespoons water
  • 1/2 cup white sugar
  • 2 eggs
  • 13.5 fluid ounces milk full-fat for the best flavor
  • 5 fluid ounces condensed milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons flour

Instructions

  • Caramelize the sugar by combining the granulated sugar with water in a saucepan over medium heat. Let the sugar dissolve while stirring occasionally. When the sugar has dissolved, let the mixture simmer without stirring. If needed, swirl the pan for even caramelization. Once the mixture reaches a light amber hue, remove the pan from heat immediately to prevent burning.
  • Pour the caramelized sugar into the bottom of a pudding mold or ramekins. Tilt the mold to coat the bottom and slightly up the sides. Let it cool and harden.
  • Whisk both eggs in a large mixing bowl. Add milk, condensed milk, and vanilla extract. Whisk again. Then, add flour to a separate mixing bowl and add 6 or more tablespoons of the previous mixture while stirring. Stir until most crumbs are dissolved. Then, add the flour mixture into the large mixing bowl while stirring. The liquid in the large mixing bowl is then added on top of the caramelized sugar in the baking mold, use a sieve to catch any remaining crumbs.
  • Add the mixture on top of the caramelized sugar, with a sieve cloth in between to catch any flour that hasn't dissolved completely.
  • Instructions for steaming: Pour water into a pot until it covers one-third of the mold, and lay a few paper cloths on top. Place the baking mold on top of the paper cloths and heat over low heat for 30 minutes, or until the pudding is cooked through and set. (Tip: A toothpick inserted into the center comes out clean or with only a few moist crumbs attached.) When done steaming, let the pudding come to room temperature, then cover with plastic wrapper and let it cool down in your fridge for several hours.
  • Baking instructions: Preheat the oven to 325°F (165°C). Place the filled mold into a large baking dish. Fill the baking dish with hoter water for about 1/3rd up the sides of the mold. Transfer the baking dish with the mold into the preheated oven. Bake for approximately 45 to 60 minutes, or until the custard is set around the edges. Note that the baking time can vary based on the size of your molds. Once baked, allow the caramel pudding to cool to room temperature. Then, cover the mold with plastic wrap and refrigerate for several hours.
  • To unmold, gently run a knife around the edges of the pudding. Place a serving plate over the mold and flip it.

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.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating