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caramel custard recipe | cr?me caramel pudding | egg caramel custard |
Tarla Dalal
02 April, 2025
Table of Content
caramel custard recipe | crème caramel pudding | egg caramel custard | with 19 amazing images.
If you’re looking for a quick and easy dessert recipe, this crème caramel pudding is the way to go. Learn how to make caramel custard recipe | crème caramel pudding | egg caramel custard |
caramel custard is a delicious baked egg custard dessert which is a very popular and quiet simple to make. The great thing about this dessert is that it not only tastes great but needs just 4 ingredients which is commonly available in most of the homes.
egg caramel custard is a rich, creamy custard is topped with a layer of sweet, sticky caramel. Luscious vanilla-tinged custard prepared with milk, eggs and sugar is way more classy than the custard made with readymade powders.
You can also try our eggless version of caramel custard which equally tastes soo good.
Pro tips to make caramel custard: 1. If you do not big aluminium tine you can use small moulds to make caramel custard. 2. Do not open the lid while the custard is steaming otherwise the steam will escape and custard will not set properly. 3. Do not demould the custard when its hot. Chill it, lossen its sides and then demould.
Enjoy caramel custard recipe | crème caramel pudding | egg caramel custard | with detailed step by step photos.
Tags
Preparation Time
5 Mins
Cooking Time
30 Mins
Total Time
35 Mins
Makes
8 servings
Ingredients
For Caramel
1/2 cup sugar
Other Ingredients
4 egg
1 1/4 cups condensed milk
1 tsp vanilla essence
1 1/2 cups warm milk
Method
For caramelizing
- To make caramel custard, heat the sugar in a small non-stick pan, cook on a medium flame for 3 to 4 minutes, without stirring continuously till it caramelizes.
- Pour equal quantities of the caramel mixture in aluminum moulds or ramekin moulds. Keep aside to cool completely.
How to proceed
- In a deep bowl, combine the egg, condensed milk, vanilla extract and milk, mix well using a whisk.
- Pour equal amounts of mixture into each of the caramelized aluminium moulds and keep aside.
- Cover with an aluminium foil and steam in a steamer for 25 minutes or until done.
- Remove and cool it slightly and refrigerate.
- Just before serving loose the sides of the custard using a sharp knife and demould it.
- Serve the caramel custard chilled.
Caramel Custard, Caramel Custard with Eggs recipe with step by step photos
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like caramel custard recipe | crème caramel pudding | egg caramel custard | then do try other recipes using custard powder and some recipes we love.
- eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard |
- fruit custard recipe | Indian fruit custard | easy vanilla custard |
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like caramel custard recipe | crème caramel pudding | egg caramel custard | then do try other recipes using custard powder and some recipes we love.
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See the below image of list of ingredients for making caramel custard.
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See the below image of list of ingredients for making caramel custard.
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To make caramel custard, heat ½ cup sugar in a small non-stick pan.
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Cook on a medium flame for 3 to 4 minutes, without stirring continuously till it caramelizes.
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Pour equal quantities of the caramel mixture in aluminum moulds or ramekin moulds. Keep aside to cool completely.
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To make caramel custard, heat ½ cup sugar in a small non-stick pan.
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In a deep bowl, add 1¼ cups condensed milk.
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Add 4 eggs.
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Add 1 tsp vanilla extract.
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Add 1½ cup milk.
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Mix well using a whisk.
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Pour equal amounts of mixture into each of the caramelized aluminium moulds and keep aside.
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Cover with an aluminium foil.
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Boil enough water in a deep pan and place a stand at the base.
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Place the caramel custard tin over it.
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Steam in a steamer for 25 minutes or until done.
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Remove and cool it slightly and refrigerate.
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Refrigerate the custard for 1 hour.
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Just before serving loosen the sides of the custard using a sharp knife.
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Demould it.
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Serve the caramel custard chilled.
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In a deep bowl, add 1¼ cups condensed milk.
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If you do not big aluminium tine you can use small moulds to make caramel custard.
![]()
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Do not open the lid while the custard is steaming otherwise the steam will escape and custard will not set properly.
![]()
-
Do not demould the custard when its hot. Chill it, lossen its sides and then demould.
![]()
-
If you do not big aluminium tine you can use small moulds to make caramel custard.
Nutrient values (Abbrv)per plate
| Energy | 287 cal |
| Protein | 8.9 g |
| Carbohydrates | 40.5 g |
| Fiber | 0 g |
| Fat | 10.1 g |
| Cholesterol | 6 mg |
| Sodium | 70.6 mg |
Click here to view Calories for Caramel Custard, Caramel Custard with Eggs
The Nutrient info is complete
Prathiksha Rachel
March 13, 2025, midnight
This is the best recipe out there and definitely foolproof. I''ve made this several times and it comes out perfect every single time. Thank you so much for this recipe! ??
Asari
March 13, 2025, midnight
Caramel custard.. a great recipe for desert.. I just loved this.. as, it is my favourite desert.. I made this for my guest.. and all loved it..
Foodie #540276
March 13, 2025, midnight
Absolute favourite recipe of my entire family. I usually double up the portions so as to get ENOUGH for each one of us! Ha ha! Thank you Tarla jee! You will be missed! I always grate some nutmeg on top before cooking the caramel custard.
Sheetal Bijoor
March 13, 2025, midnight
The recipe is simple and easy. I followed the steps and it came out well. I doubled the portion since the moulds are large in size. Perfectly baked! My daughter loved it the most.
Tarla Dalal
March 13, 2025, midnight
Hi Sheetal , we are delighted you loved the Caramel Custard recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Ashok Kumar
March 13, 2025, midnight
sanjay
March 13, 2025, midnight
sterling foods
March 13, 2025, midnight
Nandhakumar
March 13, 2025, midnight
V Govil
March 13, 2025, midnight
Great recipe- very healthy and nutritious
vladimir
April 2, 2025, 11:44 a.m.
nice recipe
tarla dalal
April 2, 2025, 11:44 a.m.
Thanks for your feedback.
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