Caramel Custard

Served chilled, caramel custard is a classic dessert. It is elegant and requires very few ingredients to put together. I made this for my husband’s birthday as a healthy alternative to cake, and I was so glad to see him enjoy it…..You can use a variety of moulds to get different shapes for your pudding making it even more fun! It’s a great dessert to serve after a heavy meal….light and sweet 🙂

Time: 

  • Prep time – 10 minutes
  • Cook time – 30 minutes

Ingredients: 

  • White Sugar
    • 3/4 cup for caramel
    • 1/2 cup for custard part
  • Milk – 500ml
  • Eggs (beaten) – 4
  • Vanilla extract – 1 tsp

Method: 

  1. Place the white sugar for the caramel in an aluminum mold. Place this on a stove top and melt the sugar over medium-low heat. This can take a while, but ensure that the sugar does not burn while doing this
  2. When the sugar starts to turn brown or caramelize, tilt the mold, and coat the caramel evenly on the sides of the mold. Set aside the prepared mold
  3. In a pan, heat the milk. Then add the 1/2 cup sugar and mix until the sugar dissolves and the milk has thickened. Set aside and let the mixture cool properly
  4. Add eggs and the vanilla extract to the cool milk and mix well
  5. Pour this into the caramel mold and place this in a steamer. Steam for 10 to 13 minutes or until the pudding has set properly (I have noticed that the time for steaming varies considerably for different steamers, so be careful otherwise your custard will curdle)
  6. If you don’t have a steamer:
    • Boil water in a deep dish pan. Place a rack inside the pan for the prepared mold to rest on. The amount of water you need should reach 1/3rd the height of the mold once placed on the rack
    • Once the water is boiling, place the prepared mold on the rack in the pan and cover the pan. Steam for approx. 30 minutes on a medium-low flame (again alter the time based on your steamer, mine takes 30 minutes for the custard to set)
    • Ensure that while steaming, the water does not evaporate. Add more water if required
    • Test the center of the caramel pudding with a toothpick. If it comes out clean, the pudding is ready otherwise steam for few more minutes
    • Once ready, allow the pudding to cool completely before unmoulding
  7. To unmould: Place a deep serving dish on top of the mold. Gently turn the serving dish down, so that the mold comes on top of the serving dish. Allow the custard to unmould itself from the mold and tap gently
  8. Take off the aluminum mold and Enjoy 🙂

Caramel custard 2

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