Caramel Pudding Recipe With Condensed Milk (Caramel Custard)
This caramel pudding recipe with condensed milk is easy to make and simply irresistible. A silky smooth and velvety custard combined with the richness of caramelized sugar is like the ultimate dream dessert coming true!
Today I’m taking a little detour from Thai cuisine, and I’m sharing my favorite dessert recipe from my years in Europe.
While Thai desserts are often made with fresh fruits like coconut custard, mango sticky rice, or bananas in coconut milk, this caramel custard dessert combines dairy with caramel.
What is caramel pudding
Caramel pudding is a sweet dessert made with milk, eggs, sugar, and caramel. The mixture is cooked until it thickens and sets, creating a creamy texture. In some parts of the world, it is also referred to as milk custard flan, Brazilian flan, crème caramel, flan de leche, and caramel custard.
About caramel custard
This caramel dessert is enjoyed worldwide, with variations using fresh milk, condensed milk, and coconut milk. Even in Japan, they have their own version called purin.
The dessert starts with a layer of sweet caramelized sugar at the base of a mold, topped with a silky-smooth custard mixture made from eggs, flour, vanilla extract, fresh milk, and condensed milk.
The cndensed milk caramel pudding can be oven-baked or steamed, allowing the flavors to blend perfectly into a deliciously sweet crème caramel.
The sweetened condensed milk in this recipe adds a rich sweetness that’s simply irresistible.
The result is an incredibly soft dessert with a velvety, silky-smooth texture. One spoonful, and you’ll want to keep digging in, promise!
How to caramelize sugar for flan
Caramelizing sugar is essential for making flan and other desserts. This process turns white sugar into a rich, amber caramel that adds a unique sweetness. Here’s a simple guide to caramelizing sugar perfectly every time:
- Combine sugar and water in a heavy-bottomed saucepan.
- Cook over low to medium heat, stirring until sugar dissolves.
- Once boiling, let it simmer without stirring.
- Watch closely as it caramelizes quickly.
- Swirl the pan if necessary, but avoid stirring.
- Look for a rich amber hue, then remove from heat.
- Handle carefully, as caramel is very hot.
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.
- 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 caramel custard pudding and binding the ingredients.
- Sweetened condensed milk – Sweetened 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 the custard to set and gives it a good texture.
- White sugar – The sugar gets caramelized, turning into a golden caramel sauce that adds layers of irresistible sweetness.
- Water – Water is needed to dissolve the sugar in the caramelization process.
How to make caramel pudding
This guide will walk you through the process of making caramel pudding, from caramelizing the sugar to cooking the pudding. Whether you prefer baking in the oven or steaming on the stove, you’ll find all the steps detailed below, complete with images to ensure success.
Step 1: Caramelize the sugar
1. Combine granulated sugar and water in a saucepan over medium heat.
2. Stir occasionally until the sugar dissolves.
3. Let the mixture simmer without stirring. Swirl the pan if needed for even caramelization.
4. When the mixture reaches a light amber hue, remove it from heat immediately to prevent burning.
5. Pour the caramelized sugar into the bottom of a pudding mold or ramekins, tilting to coat the bottom and sides. Let it cool and harden.
Step 2: Prepare the custard
1. In a large mixing bowl, whisk the eggs.
2. Add milk, condensed milk, and vanilla extract, then whisk again.
3. In a separate bowl, mix the flour with 6 tablespoons of the custard mixture, stirring until smooth.
4. Add the flour mixture back into the large bowl, stirring to combine.
5. Pour the custard mixture over the caramelized sugar in the mold, using a sieve to catch any lumps.
Step 3: Cook the pudding
Steaming method:
1. Pour water into a pot until it covers one-third of the mold.
2. Place a few paper towels on top of the water.
3. Put the baking mold on top of the paper towels.
4. Heat over low heat for 30 minutes, or until the pudding is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
5. Let the pudding cool to room temperature, then cover with plastic wrap and refrigerate for several hours.
Oven baking method:
1. Preheat the oven to 325°F (165°C).
2. Place the filled mold into a large baking dish.
3. Fill the baking dish with hot water until it reaches about one-third up the sides of the mold.
4. Bake for 45 to 60 minutes, or until the custard is set around the edges. Baking time may vary based on mold size.
5. Allow the pudding to cool to room temperature, then cover with plastic wrap and refrigerate for several hours.
Step 4: Unmold the pudding
Gently run a knife around the edges of the pudding. Place a serving plate over the mold and flip it to release the pudding. Serve and enjoy!
Kitchenware
- Measuring spoons and cups
- Saucepan with stirring spoon (for caramelizing sugar)
- Large mixing bowl with whisk (for preparing the pudding custard)
- Ramekins or pudding molds (my mold has a diameter of 20cm or 7.90inches)
- Deep pan with paper towels (for steaming)
- Baking tray (for oven-baking)
Crème caramel recipe tips
- Experiment with flavors: Add extra flavor by trying different ingredients like vanilla beans, citrus zest, honey, cardamom, or maple syrup.
- Adjust the sweetness: Add the right amount of sweetened condensed milk based on your sweet tooth. We all prefer different levels of sweetness. Remember, the caramel layer adds extra sweetness to your homemade caramel pudding.
- Use a water bath: When baking, place the ramekins in a water bath to ensure gentle, even cooking and prevent the custard from overcooking around the edges.
- Coat evenly: Make sure to evenly coat the base of your ramekins or pudding molds with the caramel.
How to serve
Before serving, gently run a knife around the edge of the ramekin or mold to loosen the caramel pudding with condensed milk. Place a plate over it, flip it, and remove the ramekin or mold. Optionally, garnish with a drizzle of caramel sauce and powdered sugar. For a chilled caramel pudding, let it rest for a few hours or overnight in the fridge.
You can also serve it with vanilla ice cream or whipped cream for an extra treat.
How to store
Storing: After preparing your condensed milk pudding, allow it to cool to room temperature before refrigerating to prevent condensation on the surface. Cover with plastic wrap or a lid to protect the pudding. Consume within 3 days.
Freezing: Store in a freezer-safe container and thaw in the fridge overnight before serving.
Frequently asked questions
What’s the difference between caramel pudding and caramel custard?
Caramel custard is often used in Asia and Europe to describe caramel pudding. Both terms refer to the same dessert: a creamy, egg-based custard topped with caramelized sugar. Usage varies by region, with “caramel pudding” more common in English-speaking countries.
Is caramel pudding the same as flan?
Yes, caramel pudding and flan are essentially the same dessert. Both are creamy, egg-based custards topped with a layer of caramelized sugar. The terms vary by region, with “flan” commonly used in Latin American and Spanish-speaking countries, while “caramel pudding” is more often used in English-speaking countries.
More dessert recipes you’ll love
- Sweet sticky rice with Thai custard
- Mung bean pudding recipe
- Banana in coconut milk
- Pandan coconut jelly
- Kanom krok (Thai coconut pancakes)
- Thai roti
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Caramel Pudding Recipe With Condensed Milk
Ingredients
- 3 tablespoons water
- 1/2 cup white sugar
- 2 eggs
- 400 ml milk full-fat for the best flavor
- 150 ml condensed milk
- 1 teaspoon vanilla extract
- 3 tablespoons flour
Instructions
Caramelize the sugar
- Combine granulated sugar and water in a saucepan over medium heat.
- Stir occasionally until the sugar dissolves.
- Let the mixture simmer without stirring. Swirl the pan if needed for even caramelization.
- When the mixture reaches a light amber hue, remove it from heat immediately to prevent burning.
- Pour the caramelized sugar into the bottom of a pudding mold or ramekins, tilting to coat the bottom and sides. Let it cool and harden.
Prepare the custard
- In a large mixing bowl, whisk the eggs.
- Add milk, condensed milk, and vanilla extract, then whisk again.
- In a separate bowl, mix the flour with 6 tablespoons of the custard mixture, stirring until smooth.
- Add the flour mixture back into the large bowl, stirring to combine.
- Pour the custard mixture over the caramelized sugar in the mold, using a sieve to catch any lumps.
Cook the pudding (steaming method)
- Pour water into a pot until it covers one-third of the mold.
- Place a few paper towels on top of the water.
- Put the baking mold on top of the paper towels.
- Heat over low heat for 30 minutes, or until the pudding is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the pudding cool to room temperature, then cover with plastic wrap and refrigerate for several hours.
Cook the pudding (oven baking method)
- Preheat the oven to 325°F (165°C).
- Place the filled mold into a large baking dish.
- Fill the baking dish with hot water until it reaches about one-third up the sides of the mold.
- Bake for 45 to 60 minutes, or until the custard is set around the edges. Baking time may vary based on mold size.
- Allow the pudding to cool to room temperature, then cover with plastic wrap and refrigerate for several hours.
Unmold the pudding
- Gently run a knife around the edges of the pudding. Place a serving plate over the mold and flip it to release the pudding. Serve and 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.