Easy Creme Caramel (Pudim De Leite Condensado)

1. 1

   Preheat the oven to 140C and boil a full kettle.

2. 2

   Put everything in the blender APART from the cup of sugar.

3. 3

   Blend until completely smooth and let it settle.

4. 4

   Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.

5. 5

   Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.

6. 6

   With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.

7. 7

   Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.

8. 8

   Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.

9. 9

   Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.

10. 10

    To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.

* Per serving · 4 servings · Values may vary.

No additional tips available.