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  • Please make sure to read the recipe instructions carefully to avoid mistakes.
  • Ingredients mentioned below use standard measuring cups and spoons.
  • For the caramel sauce
  • 1 and 1/2 cup sugar
  • 1/2 cup water

For the custard pudding

  • 2 and 1/2 cup fresh milk
  • 1 small tin of condensed milk(the 397 tin)
  • 1/2 cup of sugar
  • 5 eggs beaten lightly
  • 1 and 1/2 teaspoon Vanilla essence
  • Water as needed to boil and pour into the baking dish(maybe 1 to 1 and 1/2 cups).



Due to popular requests, I have also added how to make the caramel pudding as a one-bowl dessert in a Pyrex dish.

Before you begin, have the ramekins/aluminum pudding molds or the pyrex dish ready. 

How to make caramel syrup for the flan.

Place pan over low-medium heat, add sugar(1 and 1/2 a cup) and water(1/2 cup).

Gradually heat the two ingredients until sugar dissolves(if you skipped the beginner’s tips above, please read them before you proceed forward with the recipe).

Avoid constant stirring but tilt the pan when you want to stir the sugar and water syrup(try not to stir or swirl too much but only when you need to).

This is to avoid sugar crystallizing.

You’ll notice the syrup changing color from, lighter brown to lighter amber then to dark amber, and finally dark brown(warning-the last two stages, can lead to extreme bitterness of the sugar syrup).

You need to remove the caramelized sugar syrup just as it changes to light amber as the syrup will continue to cook with the remaining heat and reach a darker amber.

Pour the caramel syrup into each mold/ramekin, swirl so the syrup spreads evenly in the bottom and around. set aside.

Making the custard for the caramel pudding.

Pour milk(2 and 1/2 cup), condensed milk(1 small tin), sugar(1/2 cup), into a pan.

Bring to boil and immediately remove the pan from the fire, set aside to cool.

Break the eggs(5)in a separate bowl, add vanilla(1 and 1/2 tsp) and whisk until just combined well.

Once the custard base is warm(read beginner’s tips), add the whisked eggs to it and stir gently to combine.

Strain the custard base into a measuring cup or jug, preferably a jug that has a spout.

Baking the caramel pudding.

Do the below recipe instructions closer to the oven so it is easy to transfer the baking dish into the oven without any mishaps.

Have the oven-proof baking tray ready and place the ramekins in this tray. try not to crowd the baking tray as you will need to pour hot water into it.

Pour the custard into the molds/ramekin, filling them three quarters. 

Boil water(you will need 1 to 1 and 1/2 cup)and gradually pour it into the baking tray with the ramekin(use a kettle with a spout to do this).

The water should only reach half of the baking tray.

Too much water and it might splash into the custard, too little and the caramel custard will not cook properly.

Make sure the water doesn’t splash into the custard base when you pour the hot water into the tray as well.

With great care, transfer the baking tray with the ramekins/molds to the oven and bake at 150C for 40-50 minutes.

Once baked, remove the tray from the oven.

Leave it to cool and refrigerate for 3-4 hours before serving for best results.

If you want to serve the pudding as a stand-alone dessert.

let it cool for 1 hour then run a knife around the edge of the pudding, loosening it from the mold/ramekin(I find the aluminum molds work well for this).

Then place a saucer over the pudding and turn it upside down.

Gently tap the mold and remove the custard, refrigerate until serving time.

How to oven bake the caramel pudding as a one-bowl dessert in a Pyrex dish.

Follow the recipe to make the caramel sugar and custard given above.

Use a large pyrex dish that can hold the whole custard mix or divide it into two smaller dishes.

I have not mentioned the sizes of the pyrex dishes as you might have an oval or rounder or deeper dish.

Use the pyrex dish you have, since you are pouring the custard from a jug, you probably can guess if you will need one or two dishes of whatever pyrex dishes you have to make the caramel pudding.

Make sure these dishes are dry. once you’ve made the caramel syrup, pour it into the pyrex dish and swirl to spread evenly

Once the egg custard is done, pour it gently over the caramelized sugar syrup.

Cover the dish with foil, pinching the edges so it’s sealed tight.

No, you do not need a water bath to bake the creme caramel.

Preheat oven to 170C and bake for 1 hour. Once done, with great care remove the hot pyrex dish from the oven.


As the pyrex dish is hot, if it comes into contact with even a drop of water, the dish will crack so make sure wherever you are placing the dish, the surface is dry.

Once cool(touch the bottom), refrigerate for 2 -3 hours. 

You can serve the pudding as it is or place a flat dish and invert the pudding onto this dish gently.


By KhaliL

2 thoughts on “Caramel Pudding”
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