Crème Caramel| Caramel Custard| Egg Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 1.5 Cups=375ml Full Fat Milk
  • 3 Eggs
  • 200 gms Sugar (3/4th Cup+2 tbsp)-For Caramel
  • 125 gms (1/2 Cup) Sugar-For Custard
  • ½ tsp Vanilla essence
  • 1 tbsp Water
  1. We will start with the custard mixture. In a large bowl, crack open the eggs. Add Sugar (125 gms). Add Vanilla essence and mix well. Mix for couple of minutes.
  2. We have mixed the eggs and the mixture has become pale yellow in color. Sugar has dissolved as well. Now add lukewarm milk. Ensure Milk is not too hot. Add Milk and whisk the mixture.
  3. Custard mixture is now ready. It looks light and foamy. Pass this mixture through a strainer. It is very important to remove the air bubbles to get the smooth texture of Custard.
  4. I am going to use these Porcelain Ramekins for baking custards. You can also use Silicone cupcake molds. There is no need to grease porcelain and silicone moulds. However, if you use aluminum tins, then you may have to grease it with butter.
  5. Put a pan on heat and add 200 gms Sugar in it. Add 1-tbsp water and melt Sugar on low-medium heat. We will keep stirring the Sugar to facilitate the heat distribution. During this process, Sugar will melt and then turn into crystals after it loses its moisture. Keep stirring on low-medium heat.
  6. Caramel has attained golden brown color and is now ready to be removed from heat. Put this Caramel in the moulds. Put melted Caramel (1-2 tbsp) in moulds and spread it evenly. Ensure you do this quickly else caramel will turn into solid mass.
  7. We will leave caramel in moulds for 10 mins to form a thick solid layer. Pour custard into these moulds. At times, you may hear a cracking sound from the caramel layer. This is normal and you can easily ignore it.
  8. Cover the moulds with aluminum foil. We are going to follow 2 methods to make Caramel Custards- in a steamer/pressure cooker and Convection Oven. We will bake in Convection Oven at 160°C.
  9. We have pre-heated at 160°C and put a low rack and a baking tray in Oven. We will make a hot water bath. Fill this baking tray with hot water until it's ¾th Capacity. When we place the moulds in tray it must reach till its ½-3/4 from outside.
  10. Place 3 custard moulds in this tray. Ensure you always wear Oven safe gloves.
  11. a) Mode: Convection b) Temperature: 160°C c) Time: 35 minutes d) Press Start
  12. In second method, we are using a Idli-Steamer for cooking. Boil water on high heat. When it begins to boil, reduce heat and lower the steamer plate in it. Place two moulds on this plate and cook on low heat covered for 25 minutes.
  13. You can also use a pressure cooker for this step. Ensure you remove its whistle, if you are using pressure cooker. Cook for 25 mins.
  14. Caramel Custards are now ready. Cool it down completely to room temperature. After it comes down to room temperature, we will refrigerate the molds.
  15. Refrigerate for 4-6 hours and then we will unmold the custards.
  16. We have removed the molds from refrigerator after 6 hours and it is well set now.
  17. Using your fingers pull the custard gently inside. It should leave the sides. You can also use a knife for this step to loosen the sides. Place the serving plate on the mold and reverse it. Gently tap.
  18. Caramel Custard is now ready to be served. Here's a lovely caramel custard for the sweet beginning of this new year
Recipe by Kali Mirch - by Smita at