Cream Caramel - Pudim Recipe

Prepare caramel

Place 1 cup granulated sugar and 2 tbs water in a medium heavy-bottomed saucepan over medium heat. Stir gently just to combine, then stop stirring and let the sugar dissolve and begin to caramelize. Swirl the pan occasionally to encourage even color.

As the sugar melts and turns amber (about 8–12 minutes), watch closely to avoid burning. When it reaches a deep golden-brown (not black), remove from heat immediately.

Working quickly and carefully, tilt the saucepan and pour the caramel into a 6-cup (about 1.5 L) flan mold (or individual ramekins), swirling to coat the bottom evenly. If caramel hardens before spreading, warm the mold briefly over low heat or add 2 tbs warm water to the hot caramel in the pan to loosen it, stir gently, then pour and swirl.

Set the caramel-coated mold aside to let the caramel set while you prepare the custard.

Preheat and assemble

Preheat the oven to 325°F (160°C). Place a large kettle of water on to heat for the bain-marie (water bath). Lightly butter the inside of the caramel-coated mold if desired.

Mix custard

In a medium bowl, whisk 4 large eggs lightly until combined (avoid incorporating too much air). In a blender or another bowl, combine 1 cup sweetened condensed milk, 1 cup whole milk (+ optional 1 tbsp for silkier texture), the whisked eggs, 1 tsp vanilla extract, and a pinch of fine sea salt. Blend or whisk until smooth and homogeneous. If using a blender, pour mixture through a fine sieve into a pouring jug to remove any foam or chalaza for a silkier texture.

Pour the strained custard mixture gently into the prepared caramel-lined mold over the set caramel.

Bake in water bath

Place the filled mold into a large roasting pan. Carefully pour hot water into the roasting pan to come about halfway up the sides of the flan mold (approximately 1–1.5 inches / 2.5–4 cm). Cover the mold loosely with aluminum foil to reduce surface browning and prevent water droplets from dripping onto the custard.

Bake in the preheated oven for 50–65 minutes, or until the center is set but still slightly jiggly (a thermometer inserted near the center should read about 175–180°F / 80–82°C). Timing will vary by oven and mold size.

Cool and chill

Carefully remove the roasting pan from the oven and lift out the mold from the water bath. Remove the foil and allow the flan to cool to room temperature (about 1 hour). Then refrigerate, uncovered, for at least 4 hours or preferably overnight to fully set and chill.

Unmold

To unmold, run a thin knife around the inner edge of the mold to loosen the custard. Invert a serving platter over the mold, then quickly flip both together and lift the mold off. The caramel will flow over the flan as a sauce. If caramel sticks, briefly warm the bottom of the mold over a hot burner for a few seconds to loosen.

Serve slices chilled. Store any leftovers covered in the refrigerator for up to 3 days.