Easy Creme Caramel (Pudim De Leite Condensado)

Recipe by robd16
READY IN: 50mins




  • Preheat the oven to 140C and boil a full kettle.
  • Put everything in the blender APART from the cup of sugar.
  • Blend until completely smooth and let it settle.
  • 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.
  • 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.
  • 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.
  • Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
  • Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
  • Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
  • 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.