Cream Caramel

Sorry, so long since my last post.

Today my post is about one of my favourites desserts, Cream caramel or “Pudim de leite condensado” as is known in Brazil.

I always make Cream Caramel when I need a quick dessert. This recipe is how we make it in Brazil.



  • 1 condensed milk tin
  • 3 eggs
  • 1 ¾ cups of milk
  • 4 tablespoons plain flour

For the caramel:

  • 2 cups caster sugar
  • 1 cup water


  1. Make the sugar caramel first. Place the sugar and water in a pan over medium heat, stir until the sugar dissolves. Boil, uncovered, without stirring, until mixture turns light golden brown. Pour in a coffee cake pan (the one with a hole in the middle), spread on the sides and leave to cool.
  2. For the cream caramel:  Pre heat the oven 180°C. Blend all the ingredients together and pour over the caramel sauce.
  3. Put on the oven covered with aluminium foil in a tray with hot water reaching half of the cream caramel pan (Ban Marie). Leave on the oven for 45 minutes or until a skewer comes out clean.
  4. Leave to cool down before turn it on a plate.



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