This is one of my favourite desserts, and in my opinion the best pudding in the world. It may appear complicated to make at first, but in fact it's very easy. You will need:

For the caramel sauce:
- 100 grams of sugar
- 100 milliliters of water

For the pudding:
- 0.5 liter of milk
- 115 grams of sugar
- a few drops of vanilla extract
- 2 whole eggs
- 4 egg yolks

Utensils needed:
- sauce pan
- sieve
- mixing bowl
- measuring cup
- 4 small pots
- oven dish, large enough for the pots
- oven

Step 1: Make the caramel

Put the sugar and water in a sauce pan, put it on low heat and stir until everything has dissolved. When it has, turn the heat up and don't stir anymore. This is very important, since stirring may cause the sugar to recrystalize.
When the sugar solution boils, it will form a syrup that gets thicker and eventually starts turning brown. Be very carefull with this, since it's very, very hot!
will this work with soy milk?
It think it would, haven't tried it.
In Mexico its called flan<br>
for all you lazy americans that dont feel like cooking in metric: For the caramel sauce: - 3 ½ oz. of sugar - ½ cup of water For the pudding: - 2 cups of milk - 4 oz. of sugar - a few drops of vanilla extract - 2 whole eggs - 4 egg yolks
We should just switch to metric.
we should. its easier to use since all measurements are easily divisible ten. theres no one sixteenth or eight twelfths.
What?! and quit using my slide ruler to figure out how much sugar to water I need for a triple batch??? By the way is it Kilo-meter or Kil-ometer?
i say kilometre (all together with no syllable break), but pronunciation depends on nationality.
Would you please help a VERY lazy american translate it to cups? :D
<sup>2</sup>/<sub>5</sub> cups of sugar<br/>&frac12; cup milk<br/><br/>thats all the dry to liquid measurements.<br/>
1/3 cup sugar should do it...I also use the MW to &quot;bake&quot; it.<br />
That's perfect! Thanks so much. Oh and is the 2/5 cup sugar for the caramel sauce or pudding?
caramel. for the pudding its ½ cup. i missed that when i was converting.
also ignore the mesurement i put down for the milk:<br/><br/><em>&gt;&frac12; cup milk</em><br/><br/>that was really for the pudding's sugar. sorry.<br/>
Arrogant, to say the least!&nbsp; Not appreciated.<br />
I'm not sure &quot;lazy&quot; should describe a person that doesn't have the&nbsp;tools to measure in metric....unless you meant it as a joke, in that case, Ha Ha. Your recipe sounds delicious, thank you for sharing it with us.
well, unless youre using 19th century cooking equipment, metric is on all measuring devices sold in America. but i digress, as it was a joke.<br />
Thanks Rea. I'm not American but this makes it easier than 100 grams of sugar and such:D i have measuring cups but no scale, duhh.
no problem. there are alot of people that like standard as opposed to metric. i however prefer metric as it is more precise and easier to use than standard.
just for clarification.......total of 6 egg yolks? 2 whole eggs and 4 yolks= 6 yolks or is it a total of 4? Sorry its just kind of ambiguous<br/>
Yes, it's 6 egg yolks in total. 4 yolks and 2 whole eggs
I cook pudding a little small, tiny different way... I just put every ingriedient at blender, then, after caramelising a pan (a metal one, with a hole at center) I put the liquid pudding in the pan, ant put the pan into a bigger pan, put 2/3 of the length of the small pan and put it on the stove, and let it cook with the vapour for (yes) about 45 minutes. simplier, but not so much different anyway, I love puddin and you stile looks.... just perfect for a single guy portion (compare to a 2,5 littler cooking pan - you'll realize that the puddin take about a week to be fully ate... and... puddin is to be eated in no more than 2 days xD)
Thanks a bunch for this recipe. Just made a batch a few hours ago and its sitting in the fridge right now. Hope they turn out well!
I've tried this recipe. Thanks for the easiest recipe!! I was kind of worried when I bake it, because it took a long time. But it tasted very good!! The caramel was melting around the pudding.<br /> <br /> Again, thanks for sharing this recipe. I love it very much&nbsp;
Mmm, I love this! I made it once at home when I was younger (about 12, with the help of my uncles girlfriend) it didnt come out too well cuz she said she knew what she was doing, but it was ok none the less. Ill be making this soon since thanksgiving is comming and I cant wait!
It's called flan in mostly every Latin country, its like a vanilla custard ...'<em><strong></strong></em><br/>
i think this is flan...at least here in uruguay
sii.... soy de punta del este... flan = creme caramel!&lt;br/&gt;<br/>
Looks tasty! I've never had it before, but if it is that simple, I'll give it a shot.
We do it in Greece like the same exactly way.....u remind me to visit my mother (she cooks nice and often bakes creme caramel in mug pots)
Awesome! now i know how to make caramel, pudding, and flan!
iEn Puerto Rico, se llama flan! :D
here in Philippines its called "lece flan" and its good with vanilla ice cream
Nice job.
nice instructions and stuff but isn't this Flan?
Yes, it's the same thing
Yum Yes it is Flan.

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