EASY CREME CARAMEL (PUDIM DE LEITE CONDENSADO)
This traditional Brazilian dessert is a type of creamy, caramel-coated custard flan. Although there are as many variations on the dessert as there are families in Brazil (and throughout Latin America), the standard ingredients of pudim de leite condensado include sweetened condensed milk, regular whole milk, eggs, and sugar.
This silky custard flan is usually enjoyed chilled and cut into wedges, and it is commonly served plain. Typical accompaniments to this dessert include whipped cream, berries, and fruit.
RECIPE INGREDIENTS
1 cup sugar
1 can sweetened condensed milk
1 pint milk
3 large eggs
1 tablespoon pure vanilla extract (optional
DIRECTIONS ON EASY CREME CARAMEL (PUDIM DE LEITE CONDENSADO)
Preheat the oven to 140C and boil a full kettle.
Put everything in the blender APART from the cup of sugar.
Blend until completely smooth and let it settle.
Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn’t burn and only stir once it has started to turn light brown and syrupy.
Pour the caramel quickly into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
Bake gently for 30 – 40 minutes or until a knife inserted into the centre comes out clean.
Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down.
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Ingredients
- 1 cup sugar
- 1 can sweetened condensed milk
- 1 pint milk
- 3 large eggs
- 1 tablespoon pure vanilla extract (optional
Instructions
- Preheat the oven to 140C and boil a full kettle.
- Put everything in the blender APART from the cup of sugar.
- Blend until completely smooth and let it settle.
- Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.
- Pour the caramel quickly into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
- With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
- Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
- Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
- Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
- To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down.