|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 0g||0%|
|Total Sugars 42g|
|Vitamin C 0mg||0%|
|*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.|
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 crème 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.
Click Play to See This Caramel Custard Recipe Come Together
Butter, for the ramekins
1 cup sugar, divided
1 teaspoon water
7 large eggs
1 liter (about 4 cups) whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
Steps to Make It
Gather the ingredients.
Prepare a mold or (6- to 8-ounce) pudding cups or ramekins by greasing very lightly with butter.
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.
Preheat the oven to 350 F/180 C/Gas 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.
Pour this mixture into the mold or divide evenly into the cups or ramekins, filling them 3/4 of the way to the top.
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.)
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.
Cool the pudding and then chill in the refrigerator for an hour or two.
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.
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.
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.