It actually depends on the texture and flavor you’re going for in your caramel pudding (crème caramel / flan).
🥛 Using Regular Liquid Milk
Result: Light, soft, delicate pudding
Taste: Mild sweetness
Texture: Silky but less dense
Pros:
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More traditional (especially in classic French-style flan)
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Not overly sweet
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Easier to control sugar level
Cons:
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Can taste a bit plain if not enough eggs/vanilla
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Slightly less creamy compared to condensed milk versions
👉 Best if you prefer a lighter dessert that’s not too sweet.
🥫 Using Sweetened Condensed Milk
Result: Rich, creamy, denser pudding
Taste: Sweeter and more caramel-like
Texture: Smooth and slightly firm
Pros:
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Very creamy and indulgent
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Harder to mess up (more stable texture)
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Popular in many Asian and Latin-style flans
Cons:
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Can become too sweet if caramel layer is thick
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Less “light” feeling
👉 Best if you love rich, bakery-style pudding.
⭐ My Suggestion (Best of Both Worlds)
Many home cooks mix:
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½ liquid milk + ½ sweetened condensed milk
This gives:
✔ Creamy texture
✔ Balanced sweetness
✔ Good structure
✔ Not overly heavy