Creme Caramel Recipe with Condensed Milk
This Creme Caramel is so easy and made in the blender! You'll never be intimidated by this luscious and delicious classic dessert.
Ingredients
For the caramel:
- 1.5 cups granulated sugar
- 1/2 cup water
For the Custard:
- 8 eggs
- 600 ml sweetened condensed milk, 2x 300 ml cans
- 600 ml whole milk, fill up the same condensed milk cans
- 1 tsp vanilla extract
Instructions
- Pre-heat the oven to 325 F
- Make the caramel by adding the sugar to a pot without touching the edges, and pour over the water. Do not stir it or move the pot and remain close by to watch it
- Allow it to come to a boil over medium high heat. Once it starts bubbling away, it will slowly change color to yellow, then amber, then a deep orange. Stand nearby and observe the stages, which should take about 20 to 30 minutes. Once it turns a deep orange, swirl the pan around to remove the bubbles and observe the color.
- Remove from the heat and pour it into your cake pan ensuring you cover the whole base by moving the pan around (careful as the pan will get hot). It will solidify within a few seconds of hitting the pan, which is completely normal.
- Next prepare the custard by blending together the eggs, condensed milk and whole milk. If your blender is small do it in 2 batches (half the ingredients for each batch). Blend for just a few seconds until the mixture is homogenous. If there are bubbles or foam that forms on top, that's okay.
- Pour the custard on top of the caramel (which has solidified by now) all the way to the top.
- Place the pan in a larger baking dish and add boiling water half way up the pan's edge.
- Bake in the oven for 45-50 minutes. Check the custard at around 45 minutes by jiggling it slightly. If it ripples like water, it's not ready. You need it to jiggle like set jelly. You can also insert a knife in the middle. It should come out mostly clean with a few streaks (not with little clumps). If it needs more time, leave it in the oven and check back in 5 minute intervals.
- Take it out and allow it to cool at room temperature inside the water bath for at least an hour. It will continue to cook in the residual heat.
- Place it in the fridge for at least 4 hours or overnight.
- When ready to serve, run a knife along the edge pressing against the edge of the pan to avoid cutting into the custard. You can also run warm water on the sides and bottom of the pan to release it.
- Place a plate with a raised edge on top of the pan and flip!
Notes
- It's important to ensure you don't over bake the creme caramel. Read the section of the blog post titled "how to bake creme caramel to perfection" to get all of my tips. Over baked creme caramel will taste eggy.
Serving: 1Serving, Calories: 453kcal, Carbohydrates: 75g, Protein: 13g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 165mg, Sodium: 173mg, Potassium: 430mg, Sugar: 75g, Vitamin A: 498IU, Vitamin C: 2mg, Calcium: 317mg, Iron: 1mg
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