I’ve been making this dessert since I was a teenager – that means it’s really easy, right? 😉 It’s got a silky texture to it that is hard to put in words. Just gorgeous!
I like to bake it in an angel cake tin because it bakes faster this way AND it makes the custard less prone to fall apart – at least that’s what I think 😉
I’m taking this one to Fiesta Friday 🙂
CRÈME CARAMEL
INGREDIENTS
100g (½ cup) sugar
1 tin sweetened condensed milk
1 tin milk (use the condensed milk tin to measure it)
200g double cream (if you only have single, it’s fine)
3 eggs
METHOD
Preheat oven to 170°C.
Place sugar in an angel cake tin and put it over medium heat until sugar melts completely and gets an amber colour – don’t stir, just swirl the tin so it melts evenly.
Remove from heat, swirl tin to cover the sides with the caramel and set aside.
Mix all the other ingredients together and pour it over the caramel.
Place tin into a roasting tray filled with boiling water (bain-marie / water bath) and bake for about 50 minutes or until it is firm but still a little wobbly underneath.
Leave to cool and invert onto a serving plate.
NOTES: If the top starts to brown long before it’s ready, cover with foil – I never needed to do this but it really depends on the oven.
Don’t mind if the caramel sets hard and makes a crackling sound as you pour the batter. Everything is fine and it will melt back once in the oven.
If after mixing the milks and eggs you get large bubbles, strain the mixture, otherwise the texture won’t be as silky.
tea with erika 
Yes it sounds easy, but why haven’t I ever tried to make one? It looks very delicious!
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It’s my hubby’s favourite and it’s delicious indeed. I don’t have one fav – it just wouldn’t be fair 😉
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I am so in love with creme caramel, delicious looking recipe 😀
Cheers
Choc Chip Uru
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Thank you, Uru! It’s a favourite of my husband’s 🙂
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This looks delicious Erika! I have a bundt pan now, so gonna try this out soon 🙂
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Thank you! Come back and tell me if you do please 🙂
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Oh yum! I make a similar version of this. We call it kem flan! 😀
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You had me looking it up 🙂 Kem flan is the Vietnamese version, only more eggy and less milky judging from the recipes I saw, right?
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Yes, my recipe is posted on my blog somewhere. I use whole milk and eggs!
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I have to admit I have never made creme caramel but my husband always orders this for dessert when we go out. Yours looks beautiful and so well made too.
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This recipe is really quick and easy to make. Maybe you could surprise him one of these days 😉 Thank you!
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Yum!! I’ve only made creme caramel once, it was gorgeous. Yours looks so lovely, silky and caramel-y! 🙂
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Thank you, Saucy!
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Yum–I love caramel! What a treat! 🙂
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Thanks, Nancy!
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When I got married, almost 30 yrs ago, my cousin gave me a recipe much like this one, except that it has 8 oz cream cheese. It’s also very good and creamy. I love that you make it in an angel food pan … I’ll have to try that!
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I love this is a bundt pan.. why have I never thought of that?!?! 🙂 Great presentation!
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Thank you! I think the hole in the centre makes this pudding less prone to cracks and it bakes faster too 🙂
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Your creme caramel is perfect and the first photo is stunning! I’ve never tried to do it by myself since this is a masterpiece of my grandmother, but using the condensing milk you’ve really intrigued me!
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Thank you! This way you can skip the custard cooking step – and dealing with lumps! 🙂 So much easier!
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This looks delicious and I am excited to try it myself!
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Thank you, Ngan! If you do, let me know 🙂
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My girlfriend makes really good flan. It’s her specialty dessert and she gave me her recipe. But every time I made it, it didn’t turn out quite right. Maybe I’ll give your creme caramel a try, instead. You make it sound so easy. I can handle this, you think?
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Surely! This recipe is very straightforward, no fancy techniques. Just have a look (and a little jiggle) after 40 minutes or so to check the consistency. If it’s firm on the surface with a little wobble, it’s ready 🙂
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but what a treat! This recipe must be delicious!
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Oh, it is! And you can whip it up in minutes 🙂 Thank you!
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pretttaayyy and delish! 🙂
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Thank you, Ayesha!
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We bake this all the time too… we call it leche flan. But we use just egg yolks. the texture is so much better…. but really, really, rich.
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Never tried using just the yolks. How many do you use?
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Looks sooo good! I love caramel!!!!
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And quite easy and quick to make 🙂 Thank you!
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Sounds like the perfect recipe for me! 🙂
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Once I tried to convince my boyfriend to make it (it’s his favourite pudding) while I was away. The only problem was that he can’t crack eggs! 😀
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Hahahahah, that’s indeed a major problem! 😀
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