Pudim de leite – crème caramel

Serves 6
50 minutes

Ingredients

Crème caramel

  • 250g of caster sugar
  • 397g of condensed milk, 1 can
  • whole milk
  • 4 eggs

Method

1
Preheat the oven to 170°C/ gas mark 3
2
Begin by making the caramel. Place the sugar in a heavy-based saucepan and dissolve over a medium heat, stirring occasionally until a light brown syrup has formed. Pour the syrup into the ceramic dish and set to one side
  • 250g of caster sugar
3
To make the custard, pour the condensed milk into a mixing bowl and measure out the same quantity of whole milk using the empty can. Add the eggs and whisk thoroughly, then pour into the ceramic dish
  • 397g of condensed milk, (1 can)
  • 4 eggs
4
Place the dish in a large, deep baking tin and create a bain-marie by pouring boiling water into the tin until half full
5
Bake for 40 minutes, then remove from the oven and carefully lift the dish out of the baking tin. Leave for at least 1 hour until cool
6
To serve, place a large board or plate over the dish and carefully turn it upside down to release the crème caramel