Caramel pudding/ Caramel flan
Cooking Instructions
- 1
In a pan add sugar and water and cook on medium low heat until sugar is dissolved and the colour changes to amber.
- 2
Pour caramel in a mould and set aside. Be careful not to burn yourself on this step as caramel is very very hot
- 3
In a bowl add the eggs and whisk lightly.
- 4
Add the condensed milk and evaporated milk to the eggs and mix well until all is incorporated well.
- 5
Pour the mixture over the caramel and cover with foil.
- 6
Carefully place it in a bigger pan and add some hot water to the big pan.
This is optional but you can also cover the big pan with foil - 7
Bake in a preheated oven at 180°C for 1 hour.
- 8
Remove from the big pan and leave to cool at room temperature for 2 hours.
- 9
Refrigerate for at least 4-6 hours or overnight.
- 10
To remove the pudding just flip it on your serving dish and jiggle a bit it will come out.
If that doesn't work just place the bottom of the pan in warm water for a bit then flip it again and jiggle some more. - 11
Best served chilled!
Enjoy! 😋😋😋
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