Pudim de Caramelo Clássico (Crème Caramel)

Name: Classic Caramel Flan (Crème Caramel)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 cup granulated sugar; 1/4 cup water; 4 large eggs; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 tablespoon vanilla extract

Classic Caramel Flan (Crème Caramel)

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Cuisine

Spanish

Servings

Prep Time

15 minutes

Cook Time

1 hour

Calories

300

Flan, also known as crème caramel, is a dessert that has stood the test of time across cultures, celebrated for its silky texture and glossy caramel finish. This custard-based dish is especially popular in Spain, Latin America, and the Philippines, though it has found fans worldwide.

What makes flan truly special is its balance of simplicity and elegance—few ingredients transform into a luxurious dessert that feels indulgent yet approachable.

The caramel adds depth and bittersweet contrast to the sweet, creamy custard, creating a perfect harmony of flavors in every bite. Flan is also incredibly versatile, often adapted with hints of citrus, coffee, or coconut to suit different traditions.

Whether prepared in a family kitchen or served at a fine dining restaurant, flan carries both comfort and sophistication. It’s the kind of dessert that makes you slow down, savor, and appreciate the beauty of classic recipes passed down through generations.

Image of Classic Caramel Flan (Crème Caramel)

Ingredients

For the caramel

1 cup granulated sugar
1/4 cup water

For the custard

4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tablespoon vanilla extract

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Directions

Preheat oven to 350°F (175°C). Place a large baking dish in the oven and fill halfway with hot water for a water bath.
In a saucepan, combine sugar and water over medium heat. Cook until sugar dissolves and turns into golden caramel (8–10 minutes). Quickly pour caramel into the bottom of a round baking dish or 6 ramekins, swirling to coat.
In a large bowl, whisk together eggs, condensed milk, evaporated milk, and vanilla until smooth.
Pour custard mixture over the caramel layer.
Place the dish (or ramekins) into the hot water bath. Bake for 50–60 minutes, or until a knife inserted comes out clean.
Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges and invert onto a plate so caramel sauce drizzles over the top.

Nutrition

Serving Size: 1
per serving: Calories; 300

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 6 grams; 30%
Cholesterol: 90 milligrams; 30%
Sodium: 120 milligrams; 5%
Carbs: 45 grams; 16%
Protein: 8 grams
Sugar: 42 grams
Fiber: 0 grams; 0%

10 dicas para fazer pudim perfeito

Cozinhe o caramelo lentamente para evitar que queime.
Agite o caramelo rapidamente no prato - ele endurece rapidamente.
Coe a mistura de creme para obter uma textura mais lisa.
Use banho-maria para evitar coagulação.
Não asse demais – o creme deve balançar levemente no centro.
Deixe esfriar completamente antes de refrigerar.
Deixe esfriar durante a noite para obter melhor sabor e textura.
Passe uma faca nas bordas antes de desenformar.
Aqueça o fundo do prato brevemente para liberar o caramelo se estiver preso.
Experimente sabores como café, coco ou frutas cítricas.

Sirva com sugestões

Bagas frescas para dar brilho
Um bocado de chantilly
Chocolate raspado para indulgência
Uma xícara de café expresso ou café forte
Como parte de uma travessa de sobremesa com churros ou biscoitos

Perguntas frequentes

P: Posso fazer pudim com antecedência?
R: Sim, o pudim é melhor preparado com um dia de antecedência e resfriado durante a noite.

P: Por que meu pudim está emborrachado?
R: Assar demais ou a alta temperatura do forno podem tornar o pudim duro.

P: Posso usar leite em vez de leite evaporado?
R: Sim, mas a textura ficará um pouco mais clara.

P: Como posso saber quando o pudim está pronto?
R: Ele deve ser colocado nas bordas, mas ainda balançar levemente no centro.

P: O pudim pode ser congelado?
R: Não, o congelamento altera a textura do creme. É melhor comê-lo fresco e refrigerado.

Chef's Recommendation

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