Caramel Custard

Caramel Custard

The Spruce / Abbey Littlejohn

Prep: 40 mins
Cook: 45 mins
Refrigeration: 2 hrs
Total: 3 hrs 25 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
325 Calories
12g Fat
42g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 325
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 26%
Cholesterol 259mg 86%
Sodium 163mg 7%
Total Carbohydrate 42g 15%
Dietary Fiber 0g 0%
Protein 13g
Calcium 221mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy-to-make steamed caramel pudding is popular all over India but made especially well by the Parsis, Mangaloreans (both from Western India), and the Anglo-Indians. Similar to creme caramel, the dessert is a layer of caramel topped with an egg, milk, sugar, and vanilla custard; once steamed, the pudding is turned out to reveal the rich, brown caramel. It can be made in individual ramekins or in one larger pan, and can either bake in the oven (in a bain-marie, so it essentially steams) or steamed in a pressure cooker.

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Ingredients

  • Butter for greasing mold or cups
  • 1 cup sugar (divided)
  • 1 teaspoon water
  • 7 eggs
  • 4 cups (about 1 liter) full cream milk
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon grated nutmeg

Steps to Make It

  1. Gather the ingredients.

    Caramel Custard ingredients

    The Spruce / Abbey Littlejohn

  2. Prepare a mold or (6-8 ounce) pudding cups or ramekins by greasing very lightly with butter.

    greased ramekins

    The Spruce / Abbey Littlejohn

  3. Heat 1/2 cup of the sugar with the water in a pan until it melts and turns golden brown. Pour this caramelized sugar into the mold or cups and swirl to coat the sides. Set aside to cool.​

    caramelized sugar poured into ramekins

    The Spruce / Abbey Littlejohn

  4. Preheat the oven to 350 F/180 C/Gas Mark 4. Whisk the eggs and the remaining sugar together in a large bowl and blend until the sugar has dissolved. Add the milk, vanilla essence, and nutmeg, and whisk again.

    custard mixture in a bowl

    The Spruce / Abbey Littlejohn

  5. Pour this mixture into the mold or divide evenly into the cups or ramekins, filling them 3/4 of the way to the top.

    custard poured into ramekins

    The Spruce / Abbey Littlejohn

  6. Place the mold/cups in a large, deep baking pan. Carefully pour hot water into the baking pan (making sure it doesn't get into the custard) until it is about an inch below the rim of the molds. (The pan does not need to be covered.)

    ramekins on a baking sheet

    The Spruce / Abbey Littlejohn

  7. Bake for about 45 minutes or until the custard is firm. Test by inserting a toothpick in the center. If it comes out clean, the pudding is done.

    baked custard in ramekins

    The Spruce / Abbey Littlejohn

  8. Cool the pudding and then chill in the refrigerator for an hour or two.

    baked custard in ramekins

    The Spruce / Abbey Littlejohn

  9. To serve, place a plate over the mold or cup, hold firmly in place, and turn over gently. The pudding will slide out onto the plate, caramel side up. Pour any remaining caramel over the pudding.

    Caramel Custard

    The Spruce / Abbey Littlejohn

  10. Enjoy.

Pressure Cooker Variation

If steaming in a pressure cooker, it is advisable to use one mold. Elevate the mold in the pressure with a pressure cooker ring (or overturned flat-bottomed metal bowl). Pour water very carefully into the pressure cooker until it is about 2 inches below the rim of the mold. Cook for 30 minutes and then check for doneness. Cool, chill, and turn out the pudding onto a plate.

Tip

If you are concerned about the water splashing into the custards as you move the pan into the oven, place the pan with the molds but without the water in the oven, and then add the water. Slowly push in the oven rack to prevent any splashes.