Recipe
Caramel Custard with Condensed Milk
A chilled baked custard made with condensed milk and eggs, finished with a dark caramel sauce that loosens as the pudding is turned out for sharing.
Ingredients
Method
20 mins prep90 mins cook110 mins total
Melt the sugar in a heavy-based pan over medium heat until deep golden, then pour it into a round heatproof pudding dish and tilt to coat the base.
Heat the oven to 200°C, or 180°C fan. Whisk the eggs with vanilla, then whisk in the condensed milk and whole milk.
Pour the custard into the caramel-lined dish. Put it in a roasting tin and pour in freshly boiled water to halfway up the sides.
Bake for about 1½ hours, until set at the edges with a slight wobble in the centre.
Cool, then chill for at least 4 hours. Run a thin knife around the edge and turn the pudding onto a serving plate.
Notes
Caramel is extremely hot; handle the pan and filled dish carefully.
About this recipe
This baked caramel custard is built around a simple contrast: a dark, glossy layer of melted sugar beneath a cool, softly set custard made with condensed milk, whole milk and eggs. Once turned out, the caramel runs over the sides and gives each slice a rounded sweetness.
A water bath keeps the oven heat gentle and helps the custard cook evenly without losing its delicate texture. Let it cool completely and chill it for several hours before unmoulding; the extra time makes the pudding easier to turn out cleanly and gives the sauce time to settle around it.
