Easy Caramel pudding/ Spanish Flan recipe with fresh milk

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crème' caramel

Caramel pudding, Cre’me caramel or Spanish Flan has been my favourite dessert since childhood.  Who can resist such a dainty golden pudding sitting on a pool of golden syrup! Yum! Yum!

My mum made this with condensed milk which, undoubtedly had a very smooth, rich, and creamier texture. Being a seeker of healthy versions of any dish, I replaced condensed milk with fresh whole milk and achieved grand results, which I would love to share with you all.

You can either steam or bake it in the oven. However, steamed puddings always have a distinct delicate texture than the oven-baked ones, which I am addicted to. Nothing could possibly go wrong with this recipe as it could be the most simplest dessert pudding ever! So, grab the milk, eggs and sugar and let’s get started!

Find the Caramel pudding with condensed milk recipe by clicking the link below:

Easy Caramel Pudding with condensed milk – Yummy!

Get ready with the following items:

 Whole milk 2 cups
 White sugar3/4 cups
 Eggs (large) 4
 Vanilla essence lemon zest 1 tsp
Lemon zest (optional) 1/2 ts
 For the caramel 
 White sugar 5 tbsp
 Water3 tbsp

Let’s make it 

Heat up milk

  • Pour milk into a pan and heat up until it reaches the boiling point but do not boil
  • Switch off the flame and let the milk cool down completely

Blend

  • Drop sugar and eggs to the blender or whisk with a hand whisker
  • Whizz just 5 seconds or whisk with a baloon mixer(do not overdo it as the sponginess of the pudding will be affected)
  • Now, gradually pour into the milk
  • Whip with a hand whisker until frothy
  • Add vanilla and lemon zest
caramel ppp

Make the Caramel 

  • Drop sugar and water into a small pan
  • Bring to boil
  • Let the syrup turn light brown. (Do not let it turn too dark as the syrup will taste bitter)
  • Add 1 tbsp of hot water and let the syrup bubble away for a minute and switch off the flame.
  • The caramel is ready now

Steam 

  • Pour the caramel into the pudding bowl and spread around so that the caramel will stick onto the bottom of the bowl
  • Rub butter all around the walls of the bowl
  • Pour the milky liquid in
  • Cover the top tightly with a foil
  • Place a close fitting plate on
  • Fill a large pan half with water
  • Drop a tea towel or place a saucepan stand on the bottom (This will prevent the pudding bowl shake too much while boiling and spilling the liquid out)
  • Dip the pudding bowl slowly into the middle of the pan
  • Cover the large pan with a foil or a tea towel first and then close with the lid.
  • Place the pan on stove  under high flame and steam for 1 hr.  Check the water level half way and pour boiling water if needed.

Cool it off

  • Take the pudding bowl out and let it cool off completely
  • Place the bowl in the fridge
  • Once chilled loosen the pudding by running knife or a spatula around
  • Then place a flat, wide plate on top of the pudding bowl and gently turn the bowl upside down
  • Give a gentle knock on the bottom of the bowl.
  • Slowly, lift the bowl up
caramel pudding1
  • Voila !!! your pudding is out, sitting primly with a pool of caramel juices
  • Cut nice triangles and serve with juices
  • Yummy !!!

Tip: To make cute individual puddings for kids, use several ramekin bowls.

Flan

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