Caramel pudding

Votes: 1

Time: 6 hours 20 minutes (including setting time)
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 350, total fat 14 G., saturated fats 7 G., proteins 10 G., carbohydrates 47 G., fiber 0 G., cholesterol 302 mg, sodium 112 mg, sugar 46 G.

This sophisticated caramel and custard dessert, Caramel Pudding (or Spanish Flan), is a popular treat for holidays, family gatherings, and parties. It's delicate, creamy, and delicious. Lemon zest adds a lovely bright note, but it's optional.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup sugar
12 large egg yolks, room temperature
340 gr. sweetened condensed milk
340 g of condensed milk with sugar
1 tsp vanilla extract
1 tsp. grated lemon zest

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, concentrated milk, condensed milk, lemon zest

Cooking the dish according to the recipe:

Place about 2 tablespoons of sugar in a small saucepan. Let the sugar melt over low heat for about 15 minutes. Gradually add 1 tablespoon of sugar at a time, stirring slowly and allowing it to melt before adding the next tablespoon. This is a long process that requires constant attention to prevent the sugar from burning. When all the sugar has melted completely, it will have turned a rich, dark caramel color, about 40–45 minutes.
Carefully pour the caramel into a 22cm (9.5in) cake pan, covering the bottom completely. Let cool completely, about 20 minutes.

Meanwhile, preheat oven to 175°C.
Prepare a water bath:

Place a large baking dish on the middle rack of the oven. Bring about 2 liters of water to a boil, then carefully pour the boiling water into the dish in the oven.
Gradually whisk the egg yolks in a medium bowl, then add the condensed and evaporated milk, vanilla extract, and lemon zest (if using). Stir gently, but do not over-beat to avoid introducing air, which will result in a thick, smooth texture.
Once the caramel has cooled, pour the cream through a fine-mesh sieve into the cake pan. Tap the pan lightly on the countertop to release any air bubbles.
Once the oven is hot enough, carefully place the pan in a water bath.
Bake until the center of the custard is set and a toothpick inserted into the center comes out clean, about 1 hour. Remove the pan from the water and let the custard cool to room temperature. Cover and refrigerate for at least 5 hours.
Let it come to room temperature. Take a sharp knife and run it between the edge of the flan and the side of the pan. Press a large plate firmly against the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan. Slice and serve the dessert at room temperature; it will acquire a pleasant milky flavor.