Easy Creme Caramel (Pudim De Leite Condensado) - cooking recipe

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