Caramel Custard is one of the few custard recipes, that I am absolutely fond of. Its also called as Caramel Pudding. Its easy to make and does not much of your time. The ingredients are simple and easily available in your kitchen.
I made this recipe…… as my new camera had finally arrived. I had actually decided to make something else….. but ended up with this sweet delectable note.
I intend to replace all my old pics with better quality pics for my readers from now onwards. This will take some time……. but I plan to do this one by one for each recipe.
To make the custard, use a good quality mould. Mine was not that good…… somehow I managed to make in it. The custard did not come out smoothly and hence the custard in the pic does not have a smooth surface. I had some difficulty in unmoulding the custard.
A Tip: While caramelizing the sugar, you could add 1-2 tsp of water in it. This will avoid the sugar getting burnt and the caramel will be a little smooth and liquidy.
Now for the caramel custard recipe for 2 people…..
ingredients
- 2 cups milk
- 2 eggs beaten
- 10 tsp sugar
- 3 tsp sugar for the caramel
method:
- Place the sugar for caramel in an aluminium mould. Place the mould directly over fire for the sugar to melt. Keep the flame at minimum.
- When the sugar starts to caramelize and becomes brown, close the flame. Tilt the mould, so that the caramel gets evenly coated on the base and sides of the mould.
- Make sure you do not burn the sugar. Take care while cooking as melted sugar is very hot. Use a pair of tongs while tilting the mould or wear your kitchen gloves.
- In a saucepan, heat milk. Add sugar. Cook for sometime till sugar dissolves and milk thickens a little.
- Let the milk cool. Add the beaten eggs to the milk. Beat this milk-egg-sugar mixture well.
- In the meantime, when you will do step 7…. that is the next step….. keep a pan with water for boiling.
- Pour this mixture into the mould. Cover with grease proof paper or aluminium foil. Secure firmly with a string.
- Place the mould into the boiling water. Be very careful here again. A suggestion is…… close the flame of the boiling water and then place the mould in the pan.
- The boiling water should be upto 1/3rd of the mould. Cover the pan with a lid and steam for 20 mins on a medium flame.
- Make sure that during steaming, the water does not dry. If required, add more water.
- After 20 mins, test the center of the caramel pudding with a knife. If the knife comes out clean, the pudding is done……. or else you will have to cook if for some more time.
- Allow the pudding to cool a little. Now we come to the unmoulding part. Keep the serving dish or plate on top of the mould. Gently turn the serving down, so that the mould comes on top of the serving dish. Tap the mould gently…… and allow the custard to unmould itself from the mould.
- You can either serve it warm or chilled.
{ 11 comments… read them below or add one }
Hi Dassana,
Again you have come up with such a simple method for a complex recipe. I have always wanted to make caramel pudding at home but never got down to doing it because I thought it was too difficult but your recipe just seems so smooth sailing.
Will surely try and let you know.
Regards
Lajwanti Shetty
hi lajwanti. i used to make this caramel custard often. when making use a good mould and grease it well. i have to now think of making an eggless version of caramel custard.
can we make caramel custard in a pressure cooker?
yes lata, you can make caramel custard in the pressure cooker. just steam it the way we steam idli.
add water to the cooker. place the bowl with a tight lid or aluminium foil covered & tightened with a string on the bowl rim. remove the vent weight/whistle from the lid of the cooker. cover the cooker with the lid. steam for 10-15 minutes till the pudding is well set.
The mail Ingridient is missing that is Vanila essence, without that the caramel will smell of egg.
vanilla essence is not used in this recipe. hence the custard does have a little eggy aroma which is a bit overpowered by the flavor and aroma of caramel.
if you do not like the eggy smell and flavor, you can add vanilla essence to this recipe.
hello,
can i make this recipe in an oven? then I don’t have to worry about the water boiling over??. I can just keep the lid on and forget about it. but then I guess i would need to know oven temp. and how long to keep it. do let me know. thanks.
regards,
heena
you can make the caramel custard in the oven. but i have never made caramel pudding in the oven.
preheat the oven to 140 C.
take a broad and deep baking pan. add hot water to it. place your mould/moulds with the caramel custard in the pan. the water should just touch 1/4 part of the moulds from below.
place the pan with the moulds in the oven and bake for 20-25 minutes.
do let me know how the caramel custard turns out.
yes there is 3rd line ingredient missing.
thanks alain and azmat. its sugar that is missing. thanks for pointing that.
there is one ingredient missing in custard caramel! tks to correct that .