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caramel custard recipe | Indian style crème caramel pudding | egg caramel custard with condensed milk |
Tarla Dalal
15 June, 2023
Table of Content
caramel custard recipe | Indian style crème caramel pudding | egg caramel custard with condensed milk | with 19 amazing images.
Caramel Custard, also known as Crème Caramel Pudding or Egg Caramel Custard, is a timeless dessert that combines simplicity with elegance. Made using just four basic ingredients — eggs, condensed milk, sugar, and milk— this dessert is smooth, creamy, and irresistibly rich. It’s one of the most loved Indian-style puddings, often served at parties, festive occasions, or family dinners. The beauty of this recipe lies in its simplicity: a silky custard layer topped with golden, glossy caramel, all steamed to perfection. Despite its luxurious taste, every ingredient is easily available in most Indian homes, making it both affordable and impressive.
The recipe begins by preparing the caramel layer, where sugar is gently heated until it melts into a golden-brown syrup. This process requires patience — stirring too often can cause crystallization. Once ready, the caramel is poured into small ramekins or aluminum moulds and left to cool, forming a sweet, slightly bitter base that perfectly complements the creamy custard. This step gives the dessert its signature glossy top and deep caramel flavor that melts beautifully on the tongue when inverted.
Next comes the heart of the dessert — the custard mixture. Made by whisking together eggs, condensed milk, warm milk, and vanilla essence, it creates a silky-smooth blend that bakes (or steams) into a delicate, wobbly pudding. The condensed milk adds richness and sweetness, while vanilla essence provides a fragrant depth that enhances the overall flavor. This mixture is then poured gently over the cooled caramel, ready for the next stage — steaming or baking.
To achieve the perfect texture, the custard must be steamed in a closed container for about 25 minutes. The key is not to open the lid during this process, as escaping steam can prevent proper setting. Once cooked, the custard should be allowed to cool slightly before refrigerating. Chilling helps the custard firm up while allowing the caramel to liquefy slightly, creating that luscious, saucy top layer when inverted. The result is a dessert that’s smooth, glossy, and melt-in-the-mouth.
When ready to serve, loosen the sides gently with a sharp knife and demould carefully to reveal the stunning amber caramel cascading over the creamy custard. The contrast between the soft, pale custard and the dark, golden caramel makes this dessert not only delicious but also visually appealing. The combination of sweet, buttery caramel and lightly vanilla-scented custard is sheer perfection — a treat that never fails to impress guests or satisfy a sweet craving.
In essence, Egg Caramel Custard is a classic, comforting dessert that proves great taste doesn’t need complicated techniques or exotic ingredients. With just a few pantry staples, you can create a dessert that’s creamy, elegant, and timelessly satisfying. Whether served chilled after a hearty meal or as a festive centerpiece, this Indian-style Crème Caramel Pudding is truly a testament to the art of simple indulgence — smooth, rich, and utterly divine. 🍮✨.
You can also try our eggless version of caramel custard which equally tastes soo good.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
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.
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Do not demould the custard when its hot. Chill it, lossen its sides and then demould.
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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
Foodie #540276
April 1, 2022, 3:29 a.m.
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.
Prathiksha Rachel
Aug. 21, 2020, 9:41 a.m.
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
May 20, 2020, 3:24 p.m.
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..
Ashok Kumar
Sept. 9, 2016, 2:51 p.m.
vladimir
June 20, 2016, 10:54 p.m.
nice recipe
tarla dalal
June 20, 2016, 10:54 p.m.
Thanks for your feedback.
V Govil
May 21, 2016, 1:03 p.m.
Great recipe- very healthy and nutritious
Sheetal Bijoor
Jan. 20, 2016, 5:06 p.m.
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
Jan. 20, 2016, 5:06 p.m.
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.
Nandhakumar
May 2, 2014, 10:01 p.m.
sterling foods
Nov. 5, 2012, 10:43 a.m.
sanjay
Feb. 27, 2011, 11:25 a.m.
