Sunday, December 2, 2007

Simply Smooth Creme Caramel

This is a recipe that has been handed down from my mother and it originates in Brazil, where they call it Pudding. The custard comes out so smooth and delicious. It is a favorite desert.


  • 4 large eggs
  • 2 cups of milk
  • 1 can of condensed milk
  • 2-3 tbsp of sugar
  • 1 metal ring mold
  • a metal roasting pan, large enough to hold the 1 ring mold


  1. Pre-heat oven to 350F.
  2. Warm milk till lukewarm, do not boil.
  3. Using a wisk, wisk eggs and condensed milk.
  4. Gently incorporate the warm milk and wisk together.
  5. Using the metal ring mold dissolve the sugar in a little warm water.
  6. Over a medium burner, caramalize the sugar water until it is nice golden brown.
  7. Fill the mold with the creme caramel. Carefully place the filled ring mold in the roasting pan.
  8. Fill the roasting pan with warm water, about 1/3 of the way up the ring mold. The water will provide steam which will help the custard to bake properly.
  9. Bake for 50-60 minutes.
  10. Cool completely.
  11. Run a narrow metal spatula along the edges of the mold. Place a platter over the mold and carefully unmold the caramel.

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