Caramel Custard Pudding

I like caramel custard pudding not just because it is delicious and light but because it is so beautiful to look at. The golden sugar caramel on the top and smooth jelly-like baked custard below surrounded by the golden syrup. It’s a good dessert option for summers as it is best enjoyed chilled. I enjoy making custard with eggs and milk whether it is for tarts or for the pudding. It is light, creamy and melt-in-your-mouth smooth. Do try this recipe and you will be surprised to see how simple and delicious this recipe is.

  • Preparation
  • Caramelizing Sugar
  • Pouring Sugar into the moulds
  • Adding milk to the eggs mixture
  • Sieving the custard mixture
  • Adding hot water into the baking tray
  • Custard out of the oven
  • Caramel Custard Pudding after 4 hours in refrigerator

Ingredients for Caramel

  • Sugar – 80 gms
  • Water – 15 ml

Ingredients for Custard

  • Egg yolks – 3 number
  • Eggs (whole) – 3 number
  • Sugar – 90 gms
  • Hot Water – 500 ml
  • Milk – 500 ml
  • Heavy Cream – 200 ml
  • Vanilla Essence – 1 tsp
  • Ramekin Moulds

Method

Make the Caramel
  1. Take 80 gms of sugar and 15 ml of water in a small saucepan.
  2. Put on a medium heat. Do not lower the flame too much as the sugar will crystallize.
  3. Let the sugar bubble. Once the sugar color changes to golden brown, take the sauce pan off the heat.
  4. Pour the bubbling hot sugar syrup into the ramekin moulds.
  5. Place the ramekin moulds into the baking tray and keep it aside.
Make the Custard
  1. Take three eggs and separate the egg yolks. Add the egg yolks to the bowl.
  2. Add three whole eggs to the bowl.
  3. Whisk the eggs gently until the eggs combine together and keep it aside. Do not whisk the eggs too hard.
  4. Take a saucepan and add 500 ml milk, 90 gms sugar, and 200 gms milk cream to it.
  5. Keep the pan on medium heat and heat the milk till it is hot. But is should not boil (the milk should start frothing around the edges of the pan.)
  6. Take the pan off the heat. Pour the milk into the egg mixture bowl very slowly (trickling) and keep whisking the entire time.
  7. Once all the milk has been added, add vanilla essence and mix well.
  8. Sieve the mixture into the jug.
  9. Pour the mixture into the ramekin moulds over the hardened caramel. Pour about 80-100 ml of custard mixture into each ramekin mould.
  10. Boil the water in a separate sauce pan or kettle.
Bake the Pudding
  1. Pre-heat the oven to 150°C.
  2. Pour the hot water into the baking tray. The water should reach 1/3rd of the ramekin mould.
  3. Put the baking tray into the oven and bake for 50 minutes at 150°C.
  4. After 50 minutes, take the baking tray out and let the ramekins cool down a bit.
  5. After 5-10 minutes, take out the ramekins from the baking dish and put them in the refrigerator for 3-4 hours.
  6. After 4 hours, take out the ramekins from the refrigerator.
  7. Slowly run a knife along the edges of the mould.
  8. Cover the mould with a plate and invert the pudding into the plate.