My Favorite Dessert “Karamellpudding” – a Norwegian take on Creme Caramel or Flan – Made dairy and gluten free!


My grandma used to be the undefeated boss of “Karamellpudding”. Her trained hands would twirl the molten sugar around the pan effortlessly, never burning a finger. Her pudding always came out flawless, velvety and golden, and always abundant.

Since my grandpa passed it has been my dads job to make the perfect pudding. Not quite as gracefully, usually accompanied by the odd squeal and generally a glass of ice water for his fingers, yet no less of a success!

My favourite dessert: Norwegian Caramel Pudding (flan/creme caramel)! Velvety, creamy and actually quite healthy! Gluten-free with Dairy-free option

“Karamellpudding” is Norways most popular dessert, yet it’s no every-day occurrence mind you. It’s a Christmas eve tradition, and in my family we literally only lay our hands (or taste buds) on this most delicious of treats one day a year. The shops are full of knock-offs, but I assure you nothing comes even remotely close to the real deal!

My favourite dessert: Norwegian Caramel Pudding (flan/creme caramel)! Velvety, creamy and actually quite healthy! Gluten-free with Dairy-free option

This yummy Norwegian take on Creme Caramel (or flan) has always been my favourite dessert, and always will be. As it’s made primarily with milk and eggs, it’s a nutritious dessert without the usual fat and sugar overload. Apparently it has been claimed that you can live on Karamellpudding alone, and still get every nutrient you need! Obviously I wouldn’t recommend that (I wish..), but there’s something to be said for the milk and egg combo. In fact, it’s been said that eggs alone could solve the American nutritional problem! (Read about the nutritional benefits of eggs)

Speaking of milk and eggs though; I can’t have milk just now, and I’m not alone. Christmas is pretty much just around the corner and I’m certainly not willing to give up my pudding!

My favourite dessert: Norwegian Caramel Pudding (flan/creme caramel)! Velvety, creamy and actually quite healthy! Gluten-free with Dairy-free option

There are some really amazing moms out there who fight a constant battle with food in an effort to make it safe and tempting for their allergic kids. I often browse these blogs for ideas, and I’m in awe of their determination and creativity. One of these blogs is the Failsafe FoodieΒ who I noticed had successfully made creme caramel with rice milk. It’s hard to believe that it might work in a dish where milk is such a major component, but I decided to transform it into my own favourite and give it a go. It was awesome! You really, honestly cannot even tell a little bit! The pudding came out absolutely perfect, and I sure gave grandma a run for her money even without milk.

My favourite dessert: Norwegian Caramel Pudding (flan/creme caramel)! Velvety, creamy and actually quite healthy! Gluten-free with Dairy-free option

I’ve laid out the recipe to suit both needs, so if you’re fine with milk then go right ahead and use the dairy options. The only difference will be that the pudding will have a slightly darker colour with rice milk. Either way, your pudding will come out like a piece of delicious art! Yum yum yum!


For the original pudding (with dairy), you’ll need:

  • 2 dl sugar (for the caramel)
  • 1/2 tsp lemon juice (or citric acid)
  • 6 dl milk
  • 3 dl cream
  • 5 tbsp sugar
  • 8 eggs
  • 1 vanilla pod (or 1 tsp natural vanilla extract)

Deciliter to Cup conversion calculator

Celcius to Farenheit conversion calculator

For the dairy-free pudding you’ll need:

  • 125 grams sugar (for caramel)
  • 1/2 tsp lemon juice (or citric acid)
  • 625 ml rice milk (or you can try with other light flavoured milk substitutes!)
  • 100 grams sugar (for pudding)
  • 1/2 vanilla pod (or 1 tsp natural vanilla extract)
  • 3 whole eggs and 4 egg yolks

My favourite dessert: Norwegian Caramel Pudding (flan/creme caramel)! Velvety, creamy and actually quite healthy! Gluten-free with Dairy-free option



Both puddings are made the same way

Keep a metal bread pan ready by the stove. Also, be prepared for very, very hot sugar! Caramel gets unbelievably hot and kids should be nowhere near this project!

Preheat the oven to 120 c

Pour the sugar (for the caramel) into a heavy saucepan along with the lemon juice. Melt slowly on low heat, you can swirl the pot lightly but do not stir! Once the sugar has melted, turn up the heat to achieve a nice caramel colour. The purpose of the lemon juice is to avoid it burning too soon. The darker the sugar, the richer the taste. It’s really all down to preference, but if you’re feeding kids then a lighter caramel might go down better.

Now comes the challenge; Pour the warm caramel into the bread tin. Wearing oven mitts, swirl the caramel around carefully, covering the bottom and edges of the pan evenly. This isn’t hard to do, but it is hard not to burn your fingers. Be very careful and keep a cup of ice water next to your stove.


Immediately pour hot water into your pot to remove the caramel before it hardens, or alternatively boil the caramel out of the pot later.

Pour the milk and cream (or rice milk) into a pot, along with sugar and vanilla. Remember to split the pod. Bring to the boil whilst stirring constantly. I “cheat” by simply sticking my hands-free electric whisk into the pan (nb: I did not buy my whisk from the shop in the link, but that’s all I found on google). One of my mum’s greatest x-mas present ideas πŸ˜‰

Once the milk has come to a quick boil, pull it off of the heat and let it cool just a little.

Gently whisk your eggs in a large bowl. Sift the warm milk into the eggs just a little at a time whilst whisking. If you pour it in too quickly the eggs will curdle!

Let the egg and milk mixture sit for 10 minutes to remove any air bubbles, or you’ll have bubbles in the finished result.

Pull out that sieve again, and sift the mixture into the caramelised bread pan, getting rid of any lumps of egg.

Place the bread pan into a roasting pan. Fill the roasting pan with water up to about 1/3 of the bread pan. Stick it on the bottom shelf in the oven, and bake for 2 hours or until you can touch the top of the pudding with the back of a wet spoon. The pudding should feel like jello.Β 

The pudding can (if you find yourself without patience) be eaten warm, but it is really supposed to be cold. Let it cool and stick it in the fridge until it is cold all the way through (next day). When you get it out of the fridge, turn it carefully upside-down on a plate and admire your perfect pudding project as the caramel sauce pours down the sides. Well done you!

Usually served with a dollop of whipped cream.

Oh I can’t wait for Christmas!!



18 Comments on “My Favorite Dessert “Karamellpudding” – a Norwegian take on Creme Caramel or Flan – Made dairy and gluten free!”

  1. This looks incredible!
    I think it’s great you’re using recipes from your heritage, too. I’m currently trying to “convert” some German recipes to gluten-free! πŸ™‚


  2. I have enjoyed this dessert in Norway and still think about how delicious and fabulous it is. So happy that you have shared this recipe so that I can make it for the holidays. Since I live in the US, I’m not sure what a “dl” is or exactly what temperature I would use to bake this . It would be so helpful for your US readers if you could provide measurements in both metric and ounces when giving us these fabulous recipes.
    Thanks so much !!


    • Hi Pat,
      Than k you for your comment!

      If you look just below the ingredients there is an orange link to a conversion calculator for deciliters to cups. I will add one for celcius to farenheit too πŸ™‚

      I really hope you enjoy your Karamellpudding! Let me know how you go!



  3. I was so excited to see such a delicious looking dessert. Since dairy has always made me ill I have never gotten to eat creamy, delicious treats such as this. Thank you so very, very much for adapting it to be safe for so many others like myself. Recently I bought a silly looking battery operated whisk and was sure it was a waste of my money….NOW I know I was meant to make this recipe as it’s exactly what you recommended. One question, do you use homemade rice milk or can a purchased version be used in this recipe successfully?


    • Hi Kat!

      I am so happy you like this recipe, it’s a big favourite of mine. In fact, I’m throwing a Christmas party next week, and I will be serving it then!

      I use store-bought rice milk, works a charm! Just remember that different brands can have very different flavours. You really should try your way to the one you like best. Some I love, some I hate.

      Best of luck, and I’d love to hear about the result!



  4. Kristine – I knew where to look when searching for inspiration to serve to the Danish consular general and his wife this eve. They are friends of our architects (our good friends)

    Your instructions are wonderful and the photography breathtaking. I have made your Karamellpudding with home-made almond milk. Creamy and nutritious and I can’t wait to try it.

    We are looking forward to a very special night. The proof will be in the pudding!!
    xx Karen (Gingerbread Folk)


    • Dear Karen,

      What exciting visitors! And how equally exciting that you are trying your hand at the Karamellpudding!! I really hope it was a slamming success, and I must say I’m rather impressed that you make your own almond milk!

      Thank you for your lovely comment, and I hope you had a wonderful night!

      xx, Kristine


  5. Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your website address on the post! Hope this is okay, thanks πŸ™‚ x


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