Caramel pudding, also known as flan, is a decadent and delightful dessert that features a smooth custard base with a rich caramel topping. This recipe offers a simple and straightforward way to make this classic dessert at home.
Caramel Pudding
This caramel pudding recipe uses sugar, flour, baking soda, butter, evaporated milk, and vanilla extract to create a delicious dessert. The sugar is cooked slowly to create a golden caramel sauce, which is then poured into the bottom of serving dishes. A separate custard mixture is made with evaporated milk, eggs (not included in the ingredient list), and vanilla extract. The custard is then steamed until set, creating a creamy layer on top of the caramel.
What is the role of baking soda in this recipe?
The baking soda reacts with the sugar in the caramel to create a deeper brown color and a slightly caramelized flavor. However, some recipes omit the baking soda altogether, and the caramel will still develop a nice golden color.
Can I use whole milk instead of evaporated milk in this recipe?
Yes, you can use whole milk instead of evaporated milk in this recipe. However, the pudding will be thinner and less rich. You may need to adjust the cooking time slightly to ensure the custard sets properly.
How can I tell when the caramel pudding is done?
The custard is done when a toothpick inserted into the center comes out clean. You can also gently shake the dish – the custard should be set but still slightly jiggly.
Tips and Variations
- For a richer custard, you can use heavy cream instead of evaporated milk.
- Strain the custard mixture through a fine-mesh sieve to remove any lumps before pouring it over the caramel.
- You can flavor the custard with different extracts like almonds, rum, or coffee.
- Once the pudding is cool, you can top it with whipped cream, a cherry, or a drizzle of chocolate sauce for an extra decadent treat.
Ingredients used to make Caramel Pudding
- Sugar: Sugar is used to create the caramel sauce, which is the signature flavor of this dessert.
- Evaporated Milk: Evaporated milk provides a rich and creamy base for the custard.
- Vanilla Extract: Vanilla extract adds a touch of sweetness and complexity of flavor to the custard.
- Baking Soda: Baking soda helps to deepen the color of the caramel and adds a slightly caramelized flavor. (Optional)
*See the recipe card for a full list of ingredients
How to store Caramel Pudding
Caramel pudding can be stored in an airtight container in the refrigerator for up to 3 days.
How to make Caramel Pudding
Make the Caramel: In a large skillet, combine sugar, flour, and baking soda (if using) over low heat. Stir constantly until the sugar melts and turns a light golden brown color. Be careful not to burn the sugar.
Add the Milk: Remove from heat and slowly whisk in the diluted evaporated milk. The mixture will bubble vigorously – be careful of splatters.
Continue whisking until the mixture is smooth and thickened. Stir in the butter until melted.
Pour the Caramel: Pour the caramel sauce into the bottom of four ramekins or a shallow baking dish. Tilt the dish to coat the bottom evenly.
Make the Custard: In a separate bowl, whisk together the eggs and vanilla extract. Whisk in the evaporated milk until well combined. Strain the custard mixture through a fine-mesh sieve to remove any lumps.
Bake the Custard: Preheat your oven to 350°F (175°C). Place the ramekins or baking dish containing the custard mixture into a larger pan filled with enough hot water to reach halfway up the sides (water bath).
Bake for 30-35 minutes, or until a toothpick inserted into the center of the custard comes out clean. The custard should be set but still slightly jiggly.
Cool and Chill: Remove the ramekins or baking dish from the water bath and let cool completely at room temperature.
Once cool, cover the dish(es) with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Unmold and Serve: To unmold the pudding, run a knife around the edges of the ramekins to loosen the custard. Invert each ramekin onto a serving plate.
If using a baking dish, cut the custard into squares and serve.
More Favorite Recipes
If you love this Caramel pudding recipe, try one of these recipes next:
Caramel Pudding Recipe
Ingredients
- 1 ¾ cups granulated sugar
- 8 tablespoons all-purpose flour
- ¾ teaspoon baking soda optional
- 2 tablespoons butter
- 1 12-ounce can evaporated milk diluted with an equal amount of water (1 cup total liquid)
- 2 large eggs
Instructions
Make the Caramel
- In a large skillet, combine sugar, flour, and baking soda (if using) over low heat.
- Stir constantly until the sugar melts and turns a light golden brown color. Be careful not to burn the sugar.
Add the Milk
- Remove from heat and slowly whisk in the diluted evaporated milk. The mixture will bubble vigorously – be careful of splatters.
- Continue whisking until the mixture is smooth and thickened.
- Stir in the butter until melted.
Pour the Caramel
- Pour the caramel sauce into the bottom of four ramekins or a shallow baking dish.
- Tilt the dish to coat the bottom evenly.
Make the Custard
- In a separate bowl, whisk together the eggs and vanilla extract.
- Whisk in the evaporated milk until well combined.
- Strain the custard mixture through a fine-mesh sieve to remove any lumps.
Bake the Custard
- Preheat your oven to 350°F (175°C).
- Place the ramekins or baking dish containing the custard mixture into a larger pan filled with enough hot water to reach halfway up the sides (water bath).
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the custard comes out clean. The custard should be set but still slightly jiggly.
Cool and Chill
- Remove the ramekins or baking dish from the water bath and let cool completely at room temperature.
- Once cool, cover the dish(es) with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Unmold and Serve
- To unmold the pudding, run a knife around the edges of the ramekins to loosen the custard. Invert each ramekin onto a serving plate.
- If using a baking dish, cut the custard into squares and serve.
Notes
- For a richer custard, you can use heavy cream instead of evaporated milk.
- You can flavor the custard with different extracts like almonds, rum, or coffee.
- Once the pudding is cool, you can top it with whipped cream, a cherry, or a drizzle of chocolate sauce.
