Caramel pudding or caramel flan … my fave childhood desert. It’s always been a crowd pleaser every time I’ve taken it to someone’s house. Not overly sweet with a hint of cardamom and vanilla … A perfect treat any day! Also, have you tried this with ice cream!? Wow!!
Recipe ⬇️⬇️⬇️
Ingredients
– 1 cup sugar
– 1 large egg yolk
– 2 large eggs
– 1 can condensed milk
– 1 can evaporated milk
– 1/2 tsp cardamom powder (I like more)
– 1 tsp vanilla extract
Directions
– Preheat oven to 350°F
– In a small pot, add sugar and melt the sugar on med heat until caramel amber colour
– Once sugar is nice caramel or darker colour (make sure not to burn it—it burns fast), pour it into a round non stick cake pan and swirl the melted sugar to coat the bottom of the cake pan
– In a separate bowl or large measuring cup, whisk together all other ingredients
– Once sugar in the cake pan is slightly hardened to touch, pour in egg mixture over top
– Place the cake pan in another oven safe pan with 2-3” water
– Bake for 55 minutes
– Once baked, let it cool at room temperature before putting it in the fridge for at least 2 hours or more
– Once chilled, run a butter knife gently around the edges of the flan and invert the pan over a big plate. Slice and enjoy !!
