Caramel Custard

Caramel Custard

The Spruce / Abbey Littlejohn

Prep: 75 mins
Cook: 45 mins
Total: 2 hrs
Servings: 4 to 6 servings
Nutritional Guidelines (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 pudding is popular all over India but made especially well by the Parsis, Mangaloreans (both from Western India) and the Anglo-Indians. It can be steamed in a pressure cooker or baked in the oven.

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Ingredients

  • 4 cups full cream milk (about 1 liter)
  • 7 eggs
  • 1 cup sugar
  • 1/2 teaspoon nutmeg powder
  • 1 teaspoon vanilla essence

Steps to Make It

  1. Gather the ingredients.

    Caramel Custard ingredients

    The Spruce / Abbey Littlejohn

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

    greased ramekins

    The Spruce / Abbey Littlejohn

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

    caramelized sugar poured into ramekins

    The Spruce / Abbey Littlejohn

  4. Preheat your oven now to 350 F/ 180 C/ Gas Mark 4. Mix the eggs and remaining sugar together in a large bowl and blend until all the sugar has dissolved. Now add the milk, vanilla essence and nutmeg and blend again.

    custard mixture in a bowl

    The Spruce / Abbey Littlejohn

  5. Pour this mixture into the mold or cups you are using, to fill 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. Pour hot water into the baking pan until it is about an inch below the rim of the molds.

    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. When cooked, 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/cup, hold firmly in place, and turn over gently. The pudding will turn over onto the plate, caramel side up. Pour some of the remaining caramel (if any) over the pudding and serve.

    Caramel Custard

    The Spruce / Abbey Littlejohn

Pressure Cooker Variation

If steaming in a pressure cooker: It is advisable to use one mold in this case. Place the mold in the pressure cooker and elevate the mold 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 half an hour and then check for doneness as above.