EASY CREME CARAMEL (PUDIM DE LEITE CONDENSADO)

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Easy Creme Caramel (Pudim De Leite Condensado) image

A Brazilian recipe that everyone says is better than the original, this is the one that people ask me to make again and again. It should have a texture like silk if done properly, the vanilla is optional and to be honest is just as good without.

Provided by robd16

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup sugar
1 (14 ounce) can sweetened condensed milk
1 pint milk
3 large eggs
1 tablespoon pure vanilla extract (optional)

Steps:

  • 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.
  • Working quickly, pour the caramel 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. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.

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