Caramel Custard | How to make Caramel Custard

4.3 from 3 reviews
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By Anjana Rao
Created on 20th Jan 2016
  • Caramel Custard, How to make Caramel Custard
Caramel Custardby Anjana Rao
  • Caramel Custard | How to make Caramel Custard (21 likes)

  • 3 reviews
    Rate It!
  • By Anjana Rao
    Created on 20th Jan 2016

About Caramel Custard

Caramel custard/pudding is very popular dessert. It is rich, creamy topped with luscious golden caramel prepared in a pressure cooker

Caramel Custard is an authentic dish which is perfect to serve on all occasions. The Caramel Custard is delicious and has an amazing aroma. Caramel Custard by Anjana Rao will help you to prepare the perfect Caramel Custard in your kitchen at home. Caramel Custard needs 15 minutes for the preparation and 12 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Caramel Custard. This makes it easy to learn how to make the delicious Caramel Custard. In case you have any questions on how to make the Caramel Custard you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Anjana Rao. Caramel Custard will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time15mins
  • Cook Time12mins
  • Serves4People
Caramel Custard

Ingredients to make Caramel Custard

  • 1 egg
  • 200 ml warm milk
  • 10 tsp sugar + 4 tsp sugar for caramel
  • 1 tsp vanilla extract

How to make Caramel Custard

  1. For the Caramel:
  2. In a saucepan add 4tsp sugar and cook over low flame stirring continuously until a golden brown color is attained. Add 1 or 2 tsp of water to get a smooth texture and also avoid the caramel from burning.
  3. Pour the caramel in the molds and tilt it to coat the bottom of the molds. Let it stand for 10 minutes.
  4. For Custard/Pudding:
  5. Beat the eggs, sugar and vanilla extract until sugar is dissolved.
  6. Add the egg mixture to warm milk and stir continuously till it well combined.
  7. Strain the mixture.
  8. Pour the custard into the mould. I used silicon molds but ramekin molds give best results.
  9. Place the molds over perforated metal plate which cookers have.
  10. Steam for 10 to 12 minutes.
  11. Test the center with a knife, if it comes out clean then the pudding is done else continue to cook for few more minutes.
  12. Allow the pudding/custard to cool down.
  13. To serve keep the serving plate over the mould. Gently turn the mould and plate upside down and tap to unmold.
  14. Carmel custard/pudding can be served chilled or warm.
My Tip: Add 1 tsp of vanilla custard powder for extra rich flavor.

Reviews for Caramel Custard (3)

Deviyani Srivastava2 years ago
wow, such a lovely presentation.

ranjit kaur2 years ago

Sujata Limbu2 years ago
A very beautiful dish :D