Best 3 Easy Creme Caramel Pudim De Leite Condensado Recipes
Indulge in the delectable world of crème caramel, a timeless dessert that has captured hearts for generations. This classic custard treat, also known as flan or pudim de leite condensado, boasts a velvety custard filling encased in a layer of smooth caramel. Originating in Europe, crème caramel has become a beloved staple in many cultures, with each region adding its unique twist. Our collection of recipes takes you on a global journey of crème caramel variations, showcasing diverse flavors and techniques. From the traditional French crème caramel to the rich and creamy Spanish flan, we have something for every palate. Discover the secrets of crafting the perfect custard filling, achieving that delicate balance between richness and lightness. Learn how to create a luscious caramel sauce that coats the custard perfectly, adding a touch of sweetness and a delightful crunch. Whether you prefer a classic rendition or a more adventurous variation, our recipes will guide you step-by-step to crème caramel perfection. Prepare to tantalize your taste buds and impress your loved ones with this timeless dessert.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CREME CARAMEL (PUDIM DE LEITE CONDENSADO)
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.
Provided by robd16
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)
I learned to make this when we lived in Brazil. It has a wonderful, creamy texture without being too heavy. Melted syrup will run down sides, forming a caramel sauce. Serve cool with a dollop of whipped cream on the side. Top it with toasted coconut and serve with a garnish of tropical fruits such as mango or pineapple. Uma delicia!
Provided by PattyZumba
Categories World Cuisine Recipes Latin American South American Brazilian
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
- Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 53.1 g, Cholesterol 111.8 mg, Fat 7.3 g, Protein 7.9 g, SaturatedFat 3.8 g, Sodium 108.2 mg, Sugar 53.1 g
BRAZILIAN FLAN (PUDIM DE LEITE)
A brazilian lady friend called 'Maria do Carmo' would bring this to all my brazilian parties. She finally gave me the recipe. This flan is inexpensive and easy to do.
Provided by celiavolpe
Categories Dessert
Time 1h15m
Yield 1 flan, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- To caramelize the sugar: Add the sugar to a medium heavy saucepan over medium low heat. When sugar starts to melt, stir gently and occasionally until it starts to turns light, clear brown; do not let it burn. Be carefull at this point the sugar will be extremely hot! Use oven mits to pour the caramelized sugar into a ring mold/or pan. Swirl the sugar over the sides to completely cover the pan.
- For the flan: Mix all of the ingredients with a blender or mixer. Mix until the ingredients are well incorporated but do not overmix as it will cause bubbles in your flan. Pour mixture into the mold/pan. Put the mold/pan into a larger pan with water in it to make a 'bain marie'. Carefully put this into the oven at 350 degrees for about 1 1/2 hours. Check with a toothpick in the center of the flan to make sure it is set up. Carefully remove your pan from the oven as the water will be very hot.
- Cool the flan for a few hours or better yet overnight in the refrigerator and invert into a serving plate that is large enough to accomodate the flan and some of the caramel.
Tips:
- Use a heavy-bottomed saucepan to prevent the sugar from burning.
- Stir the sugar constantly to ensure it melts evenly.
- Do not overcook the sugar as it will become bitter.
- Use a wet pastry brush to brush down the sides of the saucepan to prevent sugar crystals from forming.
- Let the sugar cool slightly before adding the water.
- Stir the water and sugar mixture until the sugar is completely dissolved.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Remove the mixture from the heat and let it cool slightly.
- Stir in the eggs, one at a time.
- Add the vanilla extract.
- Strain the mixture through a fine-mesh sieve.
- Pour the mixture into the prepared ramekins.
- Place the ramekins in a baking dish filled with hot water.
- Bake the flans for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the flans cool completely before refrigerating.
Conclusion:
Crème caramel is a classic dessert that is easy to make and always a crowd-pleaser. With its creamy custard filling and rich caramel sauce, it is the perfect treat for any occasion. Here are some additional tips for making crème caramel:- For a richer flavor, use heavy cream instead of milk.
- Add a teaspoon of instant coffee powder to the custard mixture for a coffee-flavored crème caramel.
- For a chocolate crème caramel, add 1/2 cup of melted chocolate to the custard mixture.
- Serve the crème caramel with fresh berries or a dollop of whipped cream.
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