Baking · desert · English

Condensed milk and coconut milk pudding (aka crème caramel)

cream caramel

Condensed milk and coconut milk pudding (aka crème caramel). This dessert is my favorite dessert of all!!!

In Brazil (my home country), it is known as “condensed milk pudding”, just because the main ingredient is condensed milk. In Brazil, it is very common for people to serve it as a dessert after Sunday’s lunch.

I gave a little twist to the original version of it, by using coconut milk instead of cow’s milk. And the taste was very delicious. Not too sweet with a slight taste of coconut.

In other countries, you can also find a very similar dessert called “crème caramel” which is made mainly with milk, eggs and sometimes coconut milk. But it always has the caramel sauce. The caramel sauce is a staple on condensed milk pudding or crème caramel. When you place the pan upside down to take the pudding out of the pan, the caramel sauce runs all around this delicious luscious custard cream dessert.

You must try it out. It’s so easy to make. Check it out the full and easy recipe.

Fabi 😘

Ingredients:

1 can (14 oz/397 grams) sweetened  condensed milk (I prefer organic)

The same amount of coconut milk (I usually use the can of sweetened condensed milk as a measurement)

3 eggs (I prefer organic)

*For caramel sauce:

3/4 cup organic sugar

4 tablespoons water

Instructions:

  • Preheat oven to 350F.
  • Place all ingredients into a blender and blend for about 2 minutes.
  • I usually make the caramel sauce directly in the tube pan.
  • Make the caramel sauce by heating the sugar at medium heat, do not stir.
  • When sugar starts to melt, and turns a light brown color, add water.
  • Let the sugar dissolve completely until it achieves a caramel color.

IMG_0582 (2).JPG

**If you make it in a different pan: after it is done, pour the hot caramel into a tube pan and spread caramel on sides of pan.

  • Pour cream over camel.
  • Cook in Bain-Marie (water bath) for 45 to 55 minutes or until inserted tooth pick comes out clean.
  • Let it cool completely at room temperature before removing from pan.
  • You can run a butter knife around the edge of the pan, to help release the pudding.

Cream Caramel

  • Refrigerate for 4 hours up to overnight before serving.

condensed milk pudding copy.jpg

  • It is delicious! Enjoy!!!

Cream caramel 2 copy

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊

 

Condensed milk and coconut milk pudding (aka crème caramel)

  • Servings: 8-10
  • Time: 1 hour 30 minutes+ 4 hours to refrigerate
  • Difficulty: easy
  • Print

Condensed milk pudding2 copy

Ingredients:

1 can (14 oz/397 grams) sweetened  condensed milk (I prefer organic)

The same amount of coconut milk (I usually use the can of sweetened condensed milk as a measurement)

3 eggs (I prefer organic)

*For caramel sauce:

3/4 cup organic sugar

4 tablespoons water

Instructions:

  • Preheat oven to 350F.
  • Place all ingredients into a blender and blend for about 2 minutes.
  • Make the caramel sauce by heating the sugar at medium heat, do not stir. When sugar starts to melt, and turns a light brown color, add water. Let the sugar dissolve completely until it achieves a caramel color. I usually make the caramel sauce directly in the tube pan.
  • If you make it in a different pan: after it is done, pour the hot caramel into a tube pan and spread caramel on sides of pan.
  • Pour cream over camel.
  • Cook in Bain-Marie (water bath) for 45 to 55 minutes or until inserted tooth pick comes out clean.
  • Let it cool completely at room temperature before removing from pan.
  • You can run a butter knife around the edge of the pan, to help release the pudding.
  • Refrigerate for 4 hours up to overnight before serving.
  • It is delicious! Enjoy!!! 😊

https://wordpress.com/post/fabirecipes.wordpress.com/7605

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7 thoughts on “Condensed milk and coconut milk pudding (aka crème caramel)

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