Ultimate Caramel Custard Pudding Recipe
Nothing beats the silky smooth, creamy texture of homemade Custard Pudding, also known as Crème Caramel or Flan!
This classic dessert features a rich vanilla custard topped with a deep golden caramel, creating the perfect balance of sweetness and creaminess.
With simple ingredients and a few essential techniques, you can recreate this irresistible, melt-in-your-mouth dessert at home.
Let’s dive in!
Essential Kitchen Tools & Equipment
| Tools Name | Description | Check Out |
|---|---|---|
| Saucepan | Needed for making smooth caramel without burning. | Shop high-quality saucepans |
| Mixing Bowls | Ideal for whisking eggs and blending custard smoothly. | Find top-rated mixing bowls |
| Whisk | Ensures a silky, lump-free custard. | Browse whisks here |
| Ramekins or Baking Dish | Perfect for individual servings or a large flan. | See recommended ramekins |
| Strainer | Helps remove any lumps for an ultra-smooth custard. | Check out strainers |
| Baking Tray | Holds the ramekins and ensures even baking with a water bath. | Get a reliable baking tray |
Ingredients You’ll Need
🍯 Caramel:
- 80g Sugar (For a rich, golden caramel)
- 15ml Water (Helps dissolve sugar evenly)
🍮 Custard:
- 3 Egg Yolks (Adds richness and creaminess)
- 3 Whole Eggs (For structure and smooth texture)
- 500ml Milk (Use whole milk for best results)
- 90g Sugar (Sweetens the custard)
- 200g Heavy Cream (Makes the pudding extra silky)
- 1 Tsp Vanilla Extract (For enhanced flavor)
- Hot Water (For the water bath while baking)
Step-by-Step Instructions
1. Prepare the Caramel
- In a saucepan, add 80g sugar and 15ml water over medium heat.
- Let it dissolve and caramelize into a deep amber color, swirling the pan occasionally.
- Quickly pour the caramel into your ramekins or baking dish and tilt to coat the bottom evenly.
- Set aside to cool and harden.
2. Make the Custard Mixture
- In a mixing bowl, whisk together 3 egg yolks, 3 whole eggs, and 90g sugar until fully combined.
- Heat 500ml milk and 200g heavy cream in a saucepan until warm but not boiling.
- Slowly pour the warm milk mixture into the eggs while whisking continuously.
- Stir in 1 tsp vanilla extract.
- Strain the mixture through a fine mesh strainer to remove any lumps for a smooth custard.
3. Assemble & Bake
- Pour the custard mixture over the hardened caramel in your ramekins.
- Place the ramekins into a baking tray and fill the tray with hot water (water bath) until it reaches halfway up the sides.
- Bake at 150°C (300°F) for 50 minutes, or until the custard is set but still slightly jiggly in the center.
4. Chill & Serve
- Remove from the oven and let cool at room temperature.
- Refrigerate for at least 4 hours to allow the flavors to develop.
- To serve, run a knife around the edge, flip onto a plate, and enjoy the caramel sauce cascading down your perfectly smooth custard pudding! 🍮✨
Pro Tips for the Best Custard Pudding
1. Avoid Overheating the Caramel
- Once it turns amber, remove it immediately from heat to prevent burning.
2. Strain the Custard for Ultra-Smooth Texture
- A fine-mesh strainer removes any lumps, ensuring a silky finish.
3. Use a Water Bath for Even Cooking
- This prevents the custard from cracking and keeps it creamy.
4. Let It Chill for the Best Flavor
- The pudding tastes best after 4 hours in the fridge, allowing the caramel to soften and flavors to meld.
Final Thoughts
This homemade Custard Pudding (Crème Caramel/Flan) is a foolproof recipe that delivers restaurant-quality results.
Creamy, smooth, and perfectly caramelized, it’s a classic dessert loved worldwide. 🍮✨
Try it out, and let me know how it turns out!
Don’t forget to check out the essential kitchen tools to make your cooking experience even easier. Happy baking! 🎉