- Milk – 2 Cups
- Egg – 4 No
- Sugar – 5+4 Tablespoons
- Vanilla extract – 1 Teaspoon
- Boil milk and dissolve 5 tablespoons of sugar in it. Keep it aside and allow it to cool.
- Next, make caramel for the caramel custard by heating 4 tablespoons of sugar in a pan and sprinkling 2 tablespoons of water in it. Bring this to a boil and reduce the heat. Swirl the pan instead of stirring it. Remove from heat when caramel becomes golden colour. (Make sure you don’t allow it to turn brown as the custard will have a bitter tasting caramel.)
- Pour this mixture right away into the moulds used to make caramel custard. Be careful; the melted sugar may be very hot. Keep the moulds aside for 10 minutes so that the caramel cools down.
- Pre-heat the oven to 1800C (3500F).
- Beat the eggs and vanilla extract together. Add milk and beat well. Strain the mixture using a strainer.
- Pour the mixture to the moulds that have caramel. Place the moulds in a baking tray. Pour enough hot water in the baking tray so that half of the mould is covered. Place the tray in the oven and bake it for about 45 minutes.
- After 45 minutes, take the tray and allow the caramel custard in the moulds to cool.
- Refrigerate (not in the freezer) it for minimum one hour before serving.
- To unmold, loosen the sides of the custard by pressing with a spoon. Place a plate on top of the moulds. Holding tightly, turn the plate and the mould upside down. The custard drops easily.
After you pour the egg-vanilla-milk mixture into the caramel containing mould, seal it with an aluminum foil. Keep a pan on the stove and place a small towel in the pan. Now, keep the pudding mould covered with aluminum foil inside the pan. Slowly pour water inside the pan. Pour up to 70% of water. Close the pan with a lid. Cook in low flame for 30 minutes. Then, you can take the mould out, cool it, refrigerate caramel custard and serve as mentioned in the other method.
Author: Shaan Geo
According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.
5 comments on “Caramel Custard”
Jean, Yes you said is correct. You need to sock the towel in the water, don’t worry it won’t burn.
Hi – Big Fan of your recipes!
I have a question regarding this recipe. I did make this last night however it had a very ‘eggy texture’ and taste of egg.Where do you think i went wrong? Thanks in Advanced.
Hi Shay, Thanks for the feedback. Which method you followed – oven or pan? I think the eggy taste is because it is not cooked well or water comes inside if you tried pan method.
Hi, I tried this recipe. Very easy and tasty. Although, the amount of caramel I could make with the above measurements for the sugar and water was very little, definitely not enough for 6 servings, I could barely fit the caramel in about 4 small ramekins. Otherwise, a great, light textured dessert. Thank you.
Thanks for the simple recipe, however just wanted to clarify putting a towel inside the pan(second option) will it not burn the cloth? and also water to be poured into the same pan containing the towel… which means you can have a towel soaked in water and pudding mould in this…. is it? can you kindly explain.