This Condensed Milk Baked Caramel Pudding is rich, velvety, and irresistibly smooth. It is a classic comfort dessert. It never fails to impress. Made with simple pantry staples, it delivers a luxurious custard texture infused with the deep sweetness of homemade caramel. Every spoonful melts in your mouth with a perfect balance of creamy richness and caramelized flavor.
This baked pudding is gently cooked in a water bath. This process gives it that silky, delicate wobble. This characteristic makes flan-style desserts so loved. The glossy caramel layer transforms into a beautiful golden sauce once unmolded, soaking the custard in sweetness. You can serve it chilled on a warm day. Alternatively, serve it slightly cool after dinner. It’s a crowd-pleasing dessert that feels both nostalgic and elegant.
Perfect for family gatherings, festive meals, or when you’re craving a little homemade indulgence. This pudding is effortless to prepare. It is also stunning to serve. With condensed milk adding natural creaminess and depth, this dessert brings comfort and classic flavor in every bite.
What will need for Caramel Pudding
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients below use standard measuring cups and spoons.
For the Caramel Sauce
- 1 ½ cups sugar
- ½ cup water
For the Custard Pudding
- 2 ½ cups fresh milk
- 1 small tin condensed milk (397g)
- ½ cup sugar
- 5 eggs, lightly beaten
- 1 ½ teaspoons vanilla essence
- Water as needed to boil and pour into the baking dish (about 1–1 ½ cups)
Instructions for Condensed Milk Baked Caramel Pudding
Due to popular demand, detailed instructions for making the caramel pudding have been added. This is a simple one-bowl dessert prepared in a Pyrex dish or individual ramekins.
Before You Start
Have your ramekins, aluminum pudding molds, or Pyrex dish ready.
Making the Caramel Syrup for the Flan
- Place a pan over low–medium heat and add 1 ½ cups sugar and ½ cup water.
- Heat gradually until the sugar dissolves.
- Avoid constant stirring—tilt the pan gently only when needed to prevent crystallization.
- Watch the syrup change color from light brown → amber → dark amber → dark brown.
- Important: Remove the pan from heat when the syrup turns light amber. It will continue to darken with residual heat.
- Quickly pour the caramel into each mold or ramekin. Swirl so it coats the bottom and sides evenly. Set aside.
Making the Custard
- In a pan, combine milk, condensed milk, and ½ cup sugar.
- Bring to a boil, then promptly remove from heat and let cool slightly.
- In a separate bowl, lightly whisk the eggs and vanilla.
- When the milk mixture is warm (not hot), add the egg mixture and stir gently to combine.
- Strain the custard into a jug with a spout for easy pouring.
Baking the Caramel Pudding (Ramekins Method)
- Place a baking tray near the oven and arrange the ramekins on it, leaving space between them.
- Pour the custard into each ramekin, filling ¾ full.
- Boil 1–1½ cups water and carefully pour it into the baking tray to create a water bath.
- Water should reach halfway up the sides of the ramekins.
- Avoid splashing water into the custard.
- Transfer the tray to the oven and bake at 150°C for 40–50 minutes.
- Remove from the oven and let cool completely. Refrigerate for 3–4 hours before serving.
To Serve as a Stand-Alone Pudding
- After cooling for 1 hour, run a knife around the edges to loosen the pudding.
- Place a saucer on top and invert.
- Remove the mold gently and refrigerate until ready to serve.
How to Bake Caramel Pudding as a One-Bowl Dessert (Pyrex Dish Method)
- Prepare the caramel syrup and custard as above.
- Use a large Pyrex dish (or two smaller ones)—the size is flexible.
- Make sure the dish is completely dry.
- Pour the caramel into the dish and swirl to coat evenly.
- Pour the custard gently over the caramel.
- Cover tightly with foil.
- No water bath needed.
- Preheat oven to 170°C and bake for 1 hour.
- Remove carefully from the oven.
- Warning: A hot Pyrex dish can crack if it touches even a drop of water. Make sure all surfaces are dry.
- Cool completely, then refrigerate for 2–3 hours.
- Serve directly from the dish or invert onto a serving plate.
Serving Suggestions for Caramel Pudding
- Serve chilled: This pudding tastes best when fully set and cold. The caramel sauce thickens beautifully in the fridge, creating a silky layer over the custard.
- Add fresh fruit: Pair with sliced strawberries, kiwi, mango, or berries for a refreshing contrast to the rich custard.
- Top with whipped cream: Add a small dollop of lightly sweetened whipped cream. It adds an airy touch without overpowering the caramel flavor.
- Sprinkle with nuts: Toasted almonds, pistachios, or cashews offer a lovely crunch alongside the smooth texture of the pudding.
- Add a dusting of cinnamon: A light sprinkle enhances the caramel and vanilla notes without being overwhelming.
- Serve in the ramekin: You can serve the pudding directly in the ramekin. This ensures a clean and elegant presentation.
- Plate beautifully: When unmolded, allow the caramel sauce to pool around the custard. Add a fresh mint leaf or a few berries for a restaurant-style finish.
- Pair with coffee or tea: The creamy sweetness goes wonderfully with strong black tea, masala chai, or hot coffee.
Notes & Tips for Condensed Milk Baked Caramel Pudding
- Read the recipe first: Caramel pudding is simple, but timing and temperature are important. Go through the full instructions before starting.
- Avoid stirring the caramel too much: Over-stirring can cause sugar crystals to form. Only tilt the pan gently when needed.
- Watch the caramel closely: It can burn within seconds once it reaches the amber stage. Remove it from heat at light amber, as it will continue to darken with residual heat.
- Use warm—not hot—milk: Adding eggs to very hot milk will scramble them. Let the milk mixture cool slightly before combining.
- Straining is essential: This removes any bubbles or bits of egg, resulting in a super-smooth and silky custard.
- Do not over bake: The pudding should have a slight wobble in the center when done. It will firm up as it cools.
- Water bath depth matters: The hot water should reach only halfway up the ramekins. Too much water can splash into the custard, while too little leads to uneven cooking.
- Handle Pyrex dishes carefully: A hot Pyrex dish can crack if placed on a wet surface. It can also crack if touched with cold water. Make sure all surfaces and your hands are completely dry.
- Chill before serving: Refrigeration for at least 2–4 hours helps the custard set properly and makes unmolding easier.
- Use aluminum molds for easier release: They commonly unmold more cleanly compared to some ceramic ramekins.
- For a smoother top: Pour the custard slowly and avoid creating air bubbles.
- Make ahead friendly: You can prepare the pudding a day in advance. Keep chilled until serving.
Video
Frequently Asking Questions (FAQs) Caramel Pudding
1. Why did my caramel turn bitter?
Caramel becomes bitter if it darkens too much. Remove it from the heat as soon as it reaches light amber—it will continue cooking from residual heat.
2. Why did my pudding curdle or look grainy?
This happens when the milk mixture is too hot when the eggs are added. Always let the milk cool to warm, not hot, before mixing in the eggs.
3. Can I skip straining the custard?
Straining is highly recommended. It removes air bubbles and any bits of cooked egg, ensuring a silky-smooth custard.
4. Do I have to use a water bath?
For ramekins, yes—a water bath helps the custard cook evenly and stay smooth.
For the Pyrex one-bowl method, no water bath is needed, as the dish is covered with foil and baked directly.
5. How do I know the pudding is baked?
The top should be set with a slight wobble in the center. Over baking can make it rubbery, so check it at the 40 -minute mark.
6. Can I make this pudding ahead of time?
Yes! Caramel pudding tastes even better the next day. Make it a day ahead and refrigerate until serving.
7. What if the pudding won’t release from the mold?
Run a thin knife around the edges, place a plate over the mold, and gently invert. If it still sticks, dip the bottom of the mold in warm water for 5–10 seconds.
8. Can I reduce the sugar?
You can slightly reduce the sugar in the custard. Still, the caramel requires the full amount to melt properly. It needs the full amount to caramelize.
9. Can I use evaporated milk instead of fresh milk?
Fresh milk gives the best texture. You can use evaporated milk in a pinch, but the pudding will be slightly firmer and richer.
10. How long can I store caramel pudding?
Store in the refrigerator for up to 3–4 days. Keep covered to prevent it from absorbing fridge odors.
Condensed Milk baked Caramel pudding
Creamy, silky-smooth Condensed Milk Baked Caramel Pudding with a rich golden caramel sauce. Easy to make, oven-baked, and perfect for parties, holidays, or anytime you want a classic, comforting dessert. Save this recipe for your next sweet craving!
Ingredients
For the Caramel Sauce
- 1 ½ cups sugar
- ½ cup water
For the Custard Pudding
- 2 ½ cups fresh milk
- 1 small tin condensed milk (397g)
- ½ cup sugar
- 5 eggs, lightly beaten
- 1 ½ teaspoons vanilla essence
- Water as needed to boil and pour into the baking dish (about 1–1 ½ cups)
Instructions
Due to popular demand, detailed instructions for making the caramel pudding have been added. This is a simple one-bowl dessert prepared in a Pyrex dish or individual ramekins.
Before You Start
Have your ramekins, aluminum pudding molds, or Pyrex dish ready.
Making the Caramel Syrup for the Flan
- Place a pan over low–medium heat and add 1 ½ cups sugar and ½ cup water.
- Heat gradually until the sugar dissolves.
- Avoid constant stirring—tilt the pan gently only when needed to prevent crystallization.
- Watch the syrup change color from light brown → amber → dark amber → dark brown.
- Important: Remove the pan from heat when the syrup turns light amber. It will continue to darken with residual heat.
- Quickly pour the caramel into each mold or ramekin. Swirl so it coats the bottom and sides evenly. Set aside.
Making the Custard
- In a pan, combine milk, condensed milk, and ½ cup sugar.
- Bring to a boil, then promptly remove from heat and let cool slightly.
- In a separate bowl, lightly whisk the eggs and vanilla.
- When the milk mixture is warm (not hot), add the egg mixture and stir gently to combine.
- Strain the custard into a jug with a spout for easy pouring.
Baking the Caramel Pudding (Ramekins Method)
- Place a baking tray near the oven and arrange the ramekins on it, leaving space between them.
- Pour the custard into each ramekin, filling ¾ full.
- Boil 1–1½ cups water and carefully pour it into the baking tray to create a water bath.
- Water should reach halfway up the sides of the ramekins.
- Avoid splashing water into the custard.
- Transfer the tray to the oven and bake at 150°C for 40–50 minutes.
- Remove from the oven and let cool completely. Refrigerate for 3–4 hours before serving.
To Serve as a Stand-Alone Pudding
- After cooling for 1 hour, run a knife around the edges to loosen the pudding.
- Place a saucer on top and invert.
- Remove the mold gently and refrigerate until ready to serve.
How to Bake Caramel Pudding as a One-Bowl Dessert (Pyrex Dish Method)
- Prepare the caramel syrup and custard as above.
- Use a large Pyrex dish (or two smaller ones)—the size is flexible.
- Make sure the dish is completely dry.
- Pour the caramel into the dish and swirl to coat evenly.
- Pour the custard gently over the caramel.
- Cover tightly with foil.
- No water bath needed.
- Preheat oven to 170°C and bake for 1 hour.
- Remove carefully from the oven.
- Warning: A hot Pyrex dish can crack if it touches even a drop of water. Make sure all surfaces are dry.
- Cool completely, then refrigerate for 2–3 hours.
- Serve directly from the dish or invert onto a serving plate.
Notes
- Read the recipe first: Caramel pudding is simple, but timing and temperature are important. Go through the full instructions before starting.
- Avoid stirring the caramel too much: Over-stirring can cause sugar crystals to form. Only tilt the pan gently when needed.
- Watch the caramel closely: It can burn within seconds once it reaches the amber stage. Remove it from heat at light amber, as it will continue to darken with residual heat.
- Use warm—not hot—milk: Adding eggs to very hot milk will scramble them. Let the milk mixture cool slightly before combining.
- Straining is essential: This removes any bubbles or bits of egg, resulting in a super-smooth and silky custard.
- Do not overbake: The pudding should have a slight wobble in the center when done. It will firm up as it cools.
- Water bath depth matters: The hot water should reach only halfway up the ramekins. Too much water can splash into the custard, while too little leads to uneven cooking.
- Handle Pyrex dishes carefully: A hot Pyrex dish can crack if placed on a wet surface or touched with cold water. Ensure all surfaces and your hands are completely dry.
- Chill before serving: Refrigeration for at least 2–4 hours help the custard set properly and makes unmolding easier.
- Use aluminum molds for easier release: They tend to unmold more cleanly compared to some ceramic ramekins.
- For a smoother top: Pour the custard slowly and avoid creating air bubbles.
- Make ahead friendly: You can prepare the pudding a day in advance. Keep chilled until serving.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 250Total Fat: 7gSaturated Fat: 3gUnsaturated Fat: 4gCholesterol: 197mgSodium: 134mgCarbohydrates: 35gSugar: 30gProtein: 10g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
