Easy Creme Caramel (Pudim De Leite Condensado) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A Brazilian recipe that everyone says is better than the original, this is the one that people ask me to make again and again. It should have a texture like silk if done properly, the vanilla is optional and to be honest is just as good without. Ingredients:
1 cup sugar |
1 (14 ounce) can sweetened condensed milk |
1 pint milk |
3 large eggs |
1 tablespoon pure vanilla extract (optional) |
Directions:
1. Preheat the oven to 140C and boil a full kettle.
2. Put everything in the blender APART from the cup of sugar.
3. Blend until completely smooth and let it settle.
4. Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.
5. Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
6. With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
7. Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
8. Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
9. Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
10. To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.
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