Portuguese Milk Pudding (Crème Caramel Bundt Cake)

When was the last time a dessert made you swoon? Enter Portuguese Milk Pudding (Creme Caramel Bundt Cake), a decadent fusion of creamy custard and luscious caramel. With its silky texture, sweet caramel topping, and elegant presentation, this dessert will be popular at dinner parties, after-dinner treats, or simply a mid-week pick-me-up.

What is Crème Caramel?

Crème caramel, also known as flan in many cultures, has a storied history spanning continents. Originating in Europe, this dessert gained popularity due to its simple ingredients and refined taste. Over time, its variations have spread worldwide, from Spanish-speaking countries to Southeast Asia.

The Portuguese version combines the elegance of the classic custard with the visual appeal of the Bundt mold, offering a fresh version on a timeless treat. It might also be fun to note that the caramel layer is created first, and initially situated at the bottom, but ends up as the topping when inverted, awesome right?

Pro Tips for the Best Crème Caramel Bundt Cake

• Always use fresh ingredients, such as high-quality vanilla pods, and whole milk for the richest flavor.
• Keep the milk on low heat to avoid scorching and ensure a smooth custard texture.
• Monitor the sugar closely when making caramel. Too light, and it won’t have depth; too dark, and it’ll taste bitter.
• The custard should have a slight jiggle in the center when done, and it’ll firm up as it cools.
• Inverting the cake is the defining moment, so do it with confidence. Use a knife to gently loosen the edges, then invert the mold onto a plate. Most importantly, trust the process.

What Type of Milk Works Best?

Whole milk is ideal for a creamy texture as it provides the perfect balance of fat and flavor. If you’re looking for a lighter alternative, you can try skim milk, but the custard may be less rich. For a non-dairy option, almond or oat milk work well, but they might alter the dessert’s taste slightly.

Can I Make it Ahead of Time?

This dessert is perfect for preparing in advance as the flavors improve with time. Make it a day before your event and refrigerate it overnight. This allows the custard to set beautifully and the caramel to meld into a luscious topping.

Is Caramel Difficult to Make?

Not at all! The key to perfect caramel is patience and attentiveness. Combine sugar and water, heat it on medium, and watch closely as it changes color. Remove from heat the moment it turns golden brown to prevent burning. It’s a simple process, but timing is everything.

What’s the Best Way to Serve it?

Serve Portuguese Milk Pudding chilled for the ultimate creamy experience. Slice it into elegant wedges and consider pairing it with fresh berries, a dollop of whipped cream, or a drizzle of chocolate sauce. The contrast in textures and flavors is simply divine.

Why Did My Caramel Stick to the Mold?

Caramel can stick if it wasn’t evenly spread or if it cooled too long before adding the custard. To avoid this, swirl the caramel quickly to coat the mold and immediately pour in the custard. If sticking happens, briefly dip the bottom of the mold in warm water to loosen.

How to Store Any Leftovers

Cover leftovers with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, enjoy it cold or let it sit at room temperature for about 15 minutes to soften slightly. Avoid freezing as this can change the texture of the cake.

How to Make Portuguese Milk Pudding (Creme Caramel Bundt Cake)

Heat the milk with a vanilla pod in a saucepan over low heat. Remove from heat once it starts to steam but before boiling. Let it cool slightly.

In a bowl, whisk together eggs, egg yolks, and sugar until the sugar dissolves. Gradually pour in the warm milk, stirring continuously to combine.

In a small saucepan, combine water and sugar. Heat until the mixture turns a golden brown.

Quickly pour the caramel into a 22cm Bundt mold, swirling to coat the base evenly.

Then pour the custard mixture over it. Place the Bundt mold inside a larger baking pan filled with water halfway up the sides. Bake at 160°C (320°F) for 80 minutes. The custard should be slightly jiggly when done.

Let the cake cool to room temperature, then refrigerate for a couple of hours for the best flavor.

Once cooled, run a knife along the edges of the mold to loosen, then invert onto a serving plate. Slice and serve chilled.