Pudim de leite – crème caramel

This classic custard based dessert is a common feature of restaurant menus across Europe and South America and is also known as flan, tocino de cielo and pudim de leite. Perfect for a light dinner party dessert, it can be made in advance and is wonderfully simple to prepare.

First published in 2016
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Ingredients

Metric

Imperial

Crème caramel

  • 250g of caster sugar
  • 397g of condensed milk, 1 can
  • whole milk
  • 4 eggs

Equipment

  • 25cm shallow ceramic dish

Method

1
Preheat the oven to 170°C/ gas mark 3
2
Begin by making the caramel. Place the sugar in a heavy-based saucepan and dissolve over a medium heat, stirring occasionally until a light brown syrup has formed. Pour the syrup into the ceramic dish and set to one side
  • 250g of caster sugar
3
To make the custard, pour the condensed milk into a mixing bowl and measure out the same quantity of whole milk using the empty can. Add the eggs and whisk thoroughly, then pour into the ceramic dish
  • 397g of condensed milk, (1 can)
  • 4 eggs
4
Place the dish in a large, deep baking tin and create a bain-marie by pouring boiling water into the tin until half full
5
Bake for 40 minutes, then remove from the oven and carefully lift the dish out of the baking tin. Leave for at least 1 hour until cool
6
To serve, place a large board or plate over the dish and carefully turn it upside down to release the crème caramel
First published in 2016
discover more:
share recipe:

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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