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    Caramel Custard Recipe

    Published: Oct 15, 2023 | Last Updated On: Oct 15, 2023 by Aarthi

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    Caramel Custard is a popular dessert known all over the world. It is a french dessert often called in many different names like Creme caramel, Caramel Pudding or Flan. It is relatively simple to make using just a handful of ingredients like milk, sugar, eggs and vanilla. But there are few techniques for making the perfect creme caramel which I have shared in this post. Learn how to make the perfect caramel for caramel custard and this silky smooth pudding with step by step pictures and video. For Eggless option, check my caramel custard without eggs and this version of Mexican Flan.

    caramel custard served with caramel sauce in a white platePin
    TABLE OF CONTENTS
    1. About Caramel Custard (Creme Caramel)
    2. Caramel Custard Video
    3. Caramel Custard Ingredients
    4. How to Make Caramel for Caramel Pudding
    5. Caramel Custard Flavors
    6. How to Make Caramel Custard (Stepwise Pictures)
    7. Expert Tips
    8. Storage & Serving
    9. FAQ
    10. 📖 Recipe Card

    Caramel Custard

    Caramel custard is personally my favorite dessert in the world. If there is this dish in the menu, I would definitely go for it. I have made this dish many times with lots of trials and errors over the past decade. And I think I have mastered the recipe and this is one of the easy method and taste perfect. Check my other pudding recipes too.

    You might find so many recipes for Crème caramel all overt the internet. Some recipes uses eggs + egg yolk to make caramel custard. But I don't prefer doing that way because I think it is a waste of the extra egg whites. So I have perfected a recipe which uses 2 whole eggs for 4 servings.

    About Caramel Custard (Creme Caramel)

    Caramel Custard is many of our favorite dessert. It is an egg custard recipe which is served with its own caramel sauce. So good cold, but some like it warm too.

    Crème caramel, flan, caramel pudding or caramel custard is a custard dessert with a layer of clear caramel sauce. This is one of most popular dessert around the world called with different names.

    Caramel pudding is made with eggs, milk, sugar and vanilla. Optionally ingredients like orange zest, cinnamon, cardamom is added. The process of making caramel custard involves just few steps. Boil the milk, make the caramel, mix the custard, fill moulds and bake in bain-marie.

    The taste of this depends in the caramel which you make. If you cook the caramel for a long time the caramel might get bitter which in turn makes the custard bitter. I have shared step by step pictures for you to understand clearly.

    Making creme caramel pudding is easy but a little time consuming. It is baked in oven over a water bath. Chilling in fridge for at least 4 hours is very important. I am sure it will take at least 6 to 8 hours from making to eating. 

    Don't have much time on hand. Then why not check my Bread Pudding, Caramel Rava Pudding, Caramel Bread Pudding, Chocolate Pudding and Self Saucing Chocolate Pudding.

    Caramel Custard Video

    three servings of caramel custard Pin

    My Recipe for Caramel Custard (Caramel pudding)

    As mentioned I have made creme caramel pudding so many times now. This recipe is one of the best and easy one. It calls for ingredients like eggs, milk and sugar. I use 2 whole eggs for a batch of caramel custard, you can double or triple the recipe to your preference.

    Some people might get egg smell in their creme caramel pudding. If you want to remove that smell, use a dash of ground cardamom. Also try to find the best quality vanilla extract. It makes all the difference. I use vanilla paste made from bourbon vanilla beans, you can see the specks of vanilla beans all over my custard.

    Don't use vanilla essence, instead opt for vanilla extract or my Homemade vanilla.

    Caramel Custard Ingredients

    ingredients for making caramel custardPin

    Milk

    Milk is the base for the custard. Use full fat milk for richer and dense custard. Low fat milk can be used in caramel custard but it doesn't provide the real taste for the custard. Some people even use addition of cream in their custard. But it is purely optional.

    Sugar

    Next main ingredient in the making of caramel custard is sugar. It is used both in the making of caramel as well as custard. There are recipes which uses sweetened condensed milk instead of sugar. Check my mexican flan recipe.

    Vanilla Extract

    Caramel custard can be flavoured with any of your favorite flavouring. I have shared some of the other variation below. The most common and essential flavouring for caramel custard is vanilla. It adds a subtle aroma as well as flavour to the custard. Pure vanilla extract helps to remove the eggy smell which the custard can have.

    Eggs

    Eggs are the main ingredients which helps the custard to set. Make sure you use good quality eggs. If you are looking for eggless alternative, then check my eggless caramel custard recipe.

    Optional

    some recipes uses orange zest, ground nutmeg, ground cinnamon.

    How to Make Caramel for Caramel Pudding

    caramel sauce for caramel puddingPin

    Making caramel with sugar can be tricky. The caramel which we use in this recipe is different from my caramel sauce which I have already shared on the blog. But both recipe calls for caramelizing sugar. I have shared all the tips and tricks which I have learnt over the years to make the perfect flowy caramel with just sugar. Make sure you read and follow it to the "T".

    There are two methods for making perfect caramel. Wet Method & Dry Method. You can choose any one that you prefer.

    Wet Caramel

    Wet caramel means, it has water added to sugar for making caramel. If you are a beginner in making caramel, I strongly recommend you to go for the wet caramel method. Because it is less likely to burn and easy to make.

    You take ½ cup of sugar in a heavy bottom saute pan or frying pan (preferably stainless steel). The reason why I prefer steel for making caramel is, I can see the colour better in steel than in darker non-stick pans. To the sugar add in 2 tbsp of water and start cooking.

    The sugar will melt first and then starts to caramelize. It is relatively easy, but I find the caramel is prone to crystallization if stirred too much.

    Dry Caramel

    I prefer this method over the other. This method involves only sugar to make the caramel. In this method, you can make caramel faster and it is less likely to crystallize than the other method.

    Take sugar in a steel saute pan. Spread the sugar in a even layer. Place it on heat and let it heat for couple of minutes on medium high heat. The sugar on the sides of the pan will start to melt. Now you start to swirl the pan gently. You can swirl the pan, but never stir. I find that if you stir, the caramel will crystallize and swirling the pan, it will be smooth and flowy. Once the caramel reaches the desired colour you can take it off the heat and pour in the moulds immediately.

    pudding moulds coated with caramelPin

    Coating Moulds with Caramel

    Once the caramel is ready, I like to coat the moulds with the caramel on the sides as well. This method creates a layer of caramel coating on the sides of the pudding too. which also helps the unmoulding process easier.

    I think this is purely for presentation and taste.

    Caramel Custard Flavors

    creme caramel flavor optionsPin

    You can flavor the custard in whichever way you prefer. I have made caramel custard over a dozen times and have made it in different flavors possible. I like to steep the ingredient in hot milk before mixing into the eggs. Here are some of the best ideas for you.

    Vanilla paste - this is a classic ingredient used in making any desserts including caramel pudding. use pure vanilla for best flavor.

    Ground Nutmeg - nutmeg adds a warmth and comforting aroma to the pudding. for best aroma grate whole nutmeg by yourself.

    Orange Peel or Zest - one of my favorite combo is orange peel and cardamom. I use a vegetable peeler to peel off the thin orange skin without the white membrane. Bruise them slightly with your hands before adding it into the milk. Orange can be grated using a microplane zester for strong infusion.n

    Cinnamon - use a whole stick of cinnamon when heating milk. Optionally you can use a dash of ground cinnamon.

    Cardamom - I like to bruise cardamom pods using my mortar and pestle before adding into the milk, optionally a pinch of ground cardamom can be used.

    How to Make Creme Caramel (4 Easy Steps)

    caramel pudding custard specked with vanilla bean seedsPin

    Infusing Milk - heat milk and infuse with your favorite flavours. In this recipe I used orange and cardamom.

    Caramel Making - Start by making the caramel. Take sugar in a pan. Heat and cook swirling the pan till the colour changes golden. Pour into moulds.

    Custard - Mix eggs, sugar, vanilla and milk. Strain this two times and fill moulds.

    Baking - baked in a water bath or bain-marie. Bake, chill in fridge, unmould and serve.

    Mould to use for Caramel Custard

    pudding moulds ready to be filledPin

    Caramel custard can be set in different moulds. It has a tendency to take on the shape of the moulds you use. So use any moulds as per your preference. 

    Steel Moulds - I used mini steel pudding moulds from daiso which is food grade. It is easily available online. The moulds are completely non stick. The moulds which I used is 2.4 inches in diameter. It can hold around 125 ml of liquid.

    Ramekins - the more basic convenient way to make caramel custard is in ceramic ramekins. Depending on the size of the ramekins the baking time will vary. 

    Baking Tray - If you don’t have the patience to fill individual moulds. Pour the pudding mixture in a greased baking tray or any glass dish and bake. Once it is set you can slice and serve. 

    close shot of caramel custardPin

    Bain-Marie or Water Bath

    Bain-marie is also known a water bath or double boiler. It is a french technique in which the custard is baked in a tray filled with hot water. The inner container is immersed about halfway into the hot water and baked. This is a gentle way of baking, typically used for baking cheesecakes and delicate custards.

    This bakes the custard more gentle without the harsh sudden heat from the oven which makes delicate custard with eggs to curdle.

    creme caramel or caramel custard texture shownPin

    Caramel Custard Plating

    Cream caramel or caramel custard is most loved dessert by everyone. Making a delicious tasting caramel custard and plating it in impressive way will sure to wow your guest.

    The below pictures of creme caramel is my attempt on recreating Masterchef Canada recipe. I have shared the video of making spun sugar and sugar cage in my youtube channel. Make sure you check it to learn about this plating. But there are many other ways to plate caramel custard, here are some ideas.

    • Whipped Cream - sometimes a dollop of whipped cream is all it needs.
    • Fresh berries - top it with raspberry, sliced strawberries and you are good to go.
    • Edible flowers - elegant and stunning.
    • Fresh fruits - love to add some orange segments for a citrus note.
    • Fresh herb garnish - a sprig of basil or mint leaves will add some colours.
    plating ideas for caramel custard or creme caramelPin

    How to Make Caramel Custard (Stepwise Pictures)

    Infusing Orange & Cardamom in Milk

    1)Start by preheating oven to 180 degree C (360 Degree F). Take whole milk in a sauce pan and bring it to a boil. Don't let it boil over, just bring it to boiling stage. This step is to infuse the flavors and also to temper the eggs.

    boil milk for making creme caramelPin

    2)Take it off the heat and add in your flavorings of choice. I added couple of peeled orange skin and ground cardamom. Mix it and leave it to infuse while we make caramel.

    add orange peel and ground cardamom into milk for infusionPin

    Making Caramel for Caramel Custard

    3)Take sugar in a saute pan or frying pan. Spread it evenly in the pan. I like to use steel pan because I can see the colour of the caramel more clear.

    making caramel for creme caramelPin

    4)Cook on medium high heat. The sugar will start to melt around the sides of the pan. You can start swirling the pan, but never stir. As you swirl the pan, the sugar will melt more evenly.

    cook sugar till caramelizedPin

    5)Now you can see most of the sugar is melted evenly. The colour is much more amber looking. This is what we want.

    sugar caramel looking amber in colourPin

    Coating Moulds with Caramel

    6)Pour this caramel into the moulds immediately. if you delay this step, then the caramel will keep on cooking and may get burnt. Also if the caramel cools, it will harden in the pan. If it happens, you have to reheat it again on low to melt the caramel.

    pour caramel into the mouldsPin

    7)Now with the help of a kitchen towel, gently swirl the mould so the caramel coats the sides of the mould. Make sure you do this step as soon as you pour the caramel into the moulds else the caramel will harden.

    swirl the moulds with caramelPin

    8)Now the caramel is coated on the sides of the mould. This sugar caramel will harden in few seconds.

    caramel coated pudding mouldsPin

    Custard for Caramel Custard

    9)Take eggs in a jug. I used two eggs.

    for making caramel custard take eggs in a bowlPin

    10)Add in sugar.

    add sugar to eggsPin

    11)Add in vanilla paste or good quality vanilla extract. This removed the egg aroma from the custard.

    add pure finest bourbon vanilla pastePin

    12)Whisk eggs with sugar and vanilla paste using a whisk. Don't need to incorporate air into the mixture.

    whisk eggs, sugar and vanilla pastePin

    13)Place a sieve directly over the egg mixture to strain the orange peel and cardamom pods. Make sure the milk mixture is warm and not boiling hot.

    strain the milk into the egg mixturePin

    14)This will make sure the seeds don't get into the custard.

    orange peel and cardamom skins strained in sievePin

    15)Mix eggs with milk really well.

    whisk eggs with milkPin

    16)I strained the custard once more to remove the air bubbles on top.

    strain caramel custard second time to make silky smoothPin

    17)Custard ready. I like to have the custard in a jug with a spout because it makes filling moulds easier.

    caramel pudding custard ready to be filled in mouldsPin

    Filling Moulds

    18) Pour the custard into the moulds carefully. You can fill to the top but leave a bit of space on top so there is no spillage.

    fill moulds with custardPin

    19)Now the moulds are filled. It is ready to bake. Here is a tip for you regarding the filling. I like to do this step after placing the tray inside the Preheated oven. Because the custard may spill if you fill it on the countertop and then transfer to the oven. So do it directly in the oven.

    time to bake caramel custardPin

    Baking in Water Bath or Bain-Marie

    20)Creme caramel pudding should be baked in a water bath or bain-marie method. It is nothing but pouring boiling hot water in the tray until the water comes half way of the mould. This methods bakes the custard much more gently so you get creamy texture.

    Baking caramel custard in Water Bath or Bain-MariePin

    21)Bake the pudding until the custard is set and the top looks wiggly when touched.

    bakingPin

    Removing Moulds from Water Bath

    22)Use a pair of tongs to remove the baked pudding gently from the water bath and place it on a plate. Transfer the pudding to fridge and let it rest and set for 6 hours before serving.

    caramel custard baked, remove carefully with tongsPin

    Unmoulding the Pudding from Mould

    23)This is how it looks after resting in fridge. I like to keep my pudding in fridge overnight before serving for it to set perfectly.

    chilled caramel custardPin

    24)Dip the mould gently into a bowl of hot water. This will allow the caramel surrounding the mould to melt and un mould easily from mould.

    to unmould, dip caramel custard in hot waterPin

    25)Gently ease the sides of mould you can use your fingers or use a spoon for this step. Take your serving plate, invert it over the pudding and gently flip.

    ease the sidesPin

    26)Gently remove the mould, the pudding should drop into the plate by this time. If not, there might be some air lock. You can use a sharp butter knife to ease the sides of the pudding and it should drop easily.

    unmould on a serving platePin

    27)Caramel custard is ready to serve. Serve the pudding with all the caramel in the bowl.

    caramel custard ready to enjoyPin

    28)Serve caramel pudding cold.

    three servings of caramel custardPin

    Expert Tips

    Choosing the Right Ingredients

    This recipe uses minimum ingredients. So the quality of the ingredient is important to make the best tasting pudding. Make sure you pick high quality ingredients. Choose best quality vanilla, eggs and full fat milk.

    Infusing Milk with Flavors

    Some people might feel caramel pudding has eggy taste and smell. It can be avoided by infusing milk with certain flavors like cardamom, orange peel, cinnamon and nutmeg along with a dash of vanilla.

    Smooth Flowy Caramel

    One of the biggest struggle you might face when making caramel custard is making sugar caramel. Here are my pro tips for smooth caramel.

    • Use light coloured pan like stainless steel or ceramic coated non-stick.
    • Make sure the pan is heavy bottom which regulates heat and cook sugar evenly.
    • Start cooking sugar in high heat which allows the sugar to start melting around the sides.
    • Swirl the pan evenly for the sugar to melt.
    • Never stir the caramel with spoon or whisk. Swirl the pan and don't stir.
    • Once the sugar starts to get colour, reduce the flame and cook so you can control the heat which prevents the sugar from burning.
    • Pour the caramel into the moulds immediately after it gets the proper colour.

    Making Custard without Egg Smell

    Infuse milk with different flavors which reduce the egg smell. Tempering eggs with the infused hot milk reduces the egg smell.

    Filling Moulds without Spilling

    I suggest you to pour the custard into the moulds after placing the tray in the oven to avoid spillage. I have experience in this before. Since we fill the mould with custard right to the rim, spilling happens when you try to move the tray from countertop to the oven.

    Bain-Marie Baking (Water Bath)

    Bain-marie is also known a water bath or double boiler. It is a french technique in which the custard is baked in a tray filled with hot water. The inner container is immersed about halfway into the hot water and baked. This is a gentle way of baking, typically used for baking cheesecakes and delicate custards.

    Caramel Custard Baking Techniques

    The baked custard should have a slight jiggle when you shake. I means the custard has set properly. Remove the tray from oven using a pair of tongs and place it in fridge for few hours.

    Unmoulding Techniques

    Dip the mould gently into a bowl of hot water. This will allow the caramel surrounding the mould to melt and un mould easily from mould. Gently ease the sides of mould you can use your fingers or use a spoon for this step. Take your serving plate, invert it over the pudding and gently flip. Gently remove the mould, the pudding should drop into the plate by this time. If not, there might be some air lock. You can use a sharp butter knife to ease the sides of the pudding and it should drop easily.

    Storage & Serving

    Creme caramel can be stored right in the mould, covered with plastic wrap upto a week. Un mould when ready to serve. It can be served as it is with the sauce which forms when you de mould. Serve cold for best taste.

    FAQ

    What is a caramel custard?

    Crème caramel, flan, caramel pudding or caramel custard is a custard dessert with a layer of clear caramel sauce. This is one of most popular dessert around the world called with different names.

    What is creme caramel Made of?

    Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stovetop or in the oven in a water bath.

    Where does caramel custard come from?

    Caramel custard also known as creme caramel is originated from france. But there is a very similar recipe called as tres leches flan in Mexico and an addictive dulce de leche flan originated from Latin america.

    What is the difference between flan and crème caramel?

    Both crème caramels and flans has custard bases and soft caramel toppings. however, compared to a crème caramel, flan has a little denser custard.

    Is cream caramel same as panna cotta?

    Creme caramel is baked in a "bain marie" or steamed. Normally it is a cooked custard pudding. However panna cotta is usually set using setting agent like agar agar or gelatin.

    What's the difference between caramel pudding and caramel custard?

    Both are same. But there are certain recipes which is also known for its name caramel pudding like my caramel bread pudding and caramel rava pudding.

    Can I make caramel custard vegan?

    Yes you can make vegan caramel custard. I have a recipe for vegan caramel custard made eggless. I have used agar agar powder for making it. It has milk added, you can swap it for almond milk or coconut milk to make it vegan.

    How to make eggless caramel custard?

    Check my eggless caramel custard.

    Can I make caramel custard without oven?

    You can make caramel custard without oven. There are recipes available for making steamed caramel custard and caramel custard made in microwave.

    More Pudding Recipes to Try

    • Flan Recipe
    • Eggless Caramel Custard Recipe
    • Mango Pudding Recipe
    • Eggless Chocolate Mousse Recipe
    • Chia Pudding Recipe
    • Caramel Bread Pudding Recipe

    📖 Recipe Card

    Pin

    Caramel Custard | Creme Caramel Recipe | How to Make Caramel Pudding

    Caramel Custard is a popular dessert known all over the world. It is a french dessert often called in many different names like Crème caramel, Caramel Pudding or Flan. It is relatively simple to make using just a handful of ingredients like milk, sugar, eggs and vanilla. But there are few techniques for making the perfect creme caramel which I have shared in this post. Learn how to make the perfect caramel for caramel custard and this silky smooth pudding with step by step pictures and video. For Eggless option, check my caramel custard without eggs and this version of Mexican Flan.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Resting Time: 6 hours hours
    Total Time: 6 hours hours 40 minutes minutes
    Servings: 4 servings
    Calories: 226kcal

    Ingredients

    For Making Custard

    • 1 cup Whole Milk (250 ml)
    • 1 slice Orange peel
    • ¼ tsp Ground Cardamom
    • 2 large Eggs
    • ¼ cup Sugar (50 grams)
    • 2 tsp Vanilla Extract

    For Making Caramel

    • ½ cup Sugar

    Optional Flavourings

    • 1 stick Cinnamon
    • ¼ tsp Ground Nutmeg

    Instructions

    Infusing Milk

    • Start by preheating oven to 180 degree C (360 Degree F). Take whole milk in a sauce pan and bring it to a boil. Don't let it boil over, just bring it to boiling stage. This step is to infuse the flavors and also to temper the eggs.
    • Take it off the heat and add in your flavorings of choice. I added couple of peeled orange skin and ground cardamom. Mix it and leave it to infuse while we make caramel.

    Making Caramel

    • Take sugar in a saute pan or frying pan. Spread it evenly in the pan. I like to use steel pan because I can see the colour of the caramel more clear.
    • Cook on medium high heat. The sugar will start to melt around the sides of the pan. You can start swirling the pan, but never stir. As you swirl the pan, the sugar will melt more evenly.
    • Now you can see most of the sugar is melted evenly. The colour is much more amber looking. This is what we want.

    Coating Moulds

    • Pour this caramel into the moulds immediately. if you delay this step, then the caramel will keep on cooking and may get burnt. Also if the caramel cools, it will harden in the pan. If it happens, you have to reheat it again on low to melt the caramel.
    • Now with the help of a kitchen towel, gently swirl the mould so the caramel coats the sides of the mould. Make sure you do this step as soon as you pour the caramel into the moulds else the caramel will harden.
    • Now the caramel is coated on the sides of the mould. This sugar caramel will harden in few seconds.

    Custard for Caramel Custard

    • Take eggs in a jug. I used two eggs. Add sugar and vanilla. Mix well. Whisk eggs with sugar and vanilla paste using a whisk. Don't need to incorporate air into the mixture.
    • Place a sieve directly over the egg mixture to strain the orange peel and cardamom pods. Make sure the milk mixture is warm and not boiling hot. This will make sure the seeds don't get into the custard. Mix eggs with milk really well.
    • I strained the custard once more to remove the air bubbles on top. Custard ready. I like to have the custard in a jug with a spout because it makes filling moulds easier.

    Filling Moulds

    • Pour the custard into the moulds carefully. You can fill to the top but leave a bit of space on top so there is no spillage.
    • Now the moulds are filled. It is ready to bake. Here is a tip for you regarding the filling. I like to do this step after placing the tray inside the Preheated oven. Because the custard may spill if you fill it on the countertop and then transfer to the oven. So do it directly in the oven.

    Baking in Water Bath or Bain-marie

    • Caramel custard should be baked in a water bath or bain-marie method. It is nothing but pouring boiling hot water in the tray until the water comes half way of the mould. This methods bakes the custard much more gently so you get creamy texture.
    • Bake the pudding in the preheated oven for 30 minutes until the custard is set and the top looks wiggly when touched.
    • Use a pair of tongs to remove the baked pudding gently from the water bath and place it on a plate. Transfer the pudding to fridge and let it rest and set for 6 hours before serving.

    Unmoulding & Serving

    • Dip the mould gently into a bowl of hot water. This will allow the caramel surrounding the mould to melt and un mould easily from mould. Gently ease the sides of mould you can use your fingers or use a spoon for this step. Take your serving plate, invert it over the pudding and gently flip. Gently remove the mould, the pudding should drop into the plate by this time. If not, there might be some air lock. You can use a sharp butter knife to ease the sides of the pudding and it should drop easily.
    • Serve immediately.

    Video

    Notes

    1. Eggs are important for the making of caramel custard to set. So never change the amount of the eggs.
    2. If you want different flavourings, you can use flavours like almond, pandan, orange.
    3. If you want richer custard. use half cream and half milk
    4. Never take the caramel dark else it may turn bitter.

    Storage, Shelf Life & Serving

    Creme caramel can be stored right in the mould, covered with plastic wrap upto a week. Un mould when ready to serve. It can be served as it is with the sauce which forms when you de mould. Serve cold for best taste.

    Nutrition

    Serving: 1servings | Calories: 226kcal | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 59mg | Potassium: 136mg | Fiber: 1g | Sugar: 41g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      It came out very smooth..Could you also pls mention the notes on how much time to bake and at what temperature..It really helps..As we often get confused to know whether they are baked completely or not..

      Reply
    2. MªJosé

      at

      The new look of your blog is very nice, what a change
      The pudding candy is delicious, I has been spectacular, a nice dessert to celebrate this day so beautiful.
      kisses
      happy day

      Reply
    3. Ayşe

      at

      amazing!

      Reply
    4. maha

      at

      Looks so beautiful and Yummy ..... Happy valentines day!!

      Reply
    5. Uma

      at

      Looks tempting Aarthi... Your new layout simply elegant...

      Reply
    6. Indulge

      at

      OMG.. what a royal dessert..Perfect for V day. Happy V day to you.
      Love Ash

      Reply
    7. kala

      at

      Happy Valentine's day Aarthi 🙂 Ur custard looks very yummyyyyyyyyyyyyyyy

      Reply
    8. Anzz

      at

      The custard looks absolutely great. This is the first dessert I learned to make and it is a huge favorite of mine..! You have made it so nicely, I am tempted..! Do link it to the event dear..

      My event- Valentines Day Special

      Reply
    9. srikars kitchen

      at

      wow... great clicks.. looks really yummy..

      Reply
    10. Tina

      at

      I have hesitated on making this type of dish, thinking it would be very difficult. However, it looks like you sailed right through with great success. Delicious and stunning creation! Happy Valentine's Day!

      Reply
    11. vineetha

      at

      Beautiful Custard ...loved ur clicks 🙂

      Reply
    12. Nicole

      at

      That looks delicious. This dish was my mom's specialty!

      Reply
    13. Sharmilee! :)

      at

      The pudding has set so well, perfected.Happy V Day to u too!

      Reply
    14. Rasi

      at

      Good one aarthi..its turned out perfect 🙂

      Reply
    15. Only fish recipes

      at

      Happy valentine's day dear....the caramel pudding looks just perfect n delicious 🙂

      Reply
    16. Catherine

      at

      Dear Aarthi, What a perfect Valentine's Day dessert. Blessings my friend, Catherine xo

      Reply
    17. Lyndsey

      at

      Wow, you did a great job! Beautiful dessert!

      Reply
    18. divya

      at

      Happy Valentine's day.. look gorgeous..

      Reply
    19. Hema

      at

      The caramel pudding looks fantastic, the pictorial steps are very helpful Aarthi..

      Reply
    20. Sumi

      at

      Beautifully done Aarthi..Love it 🙂

      Reply
    21. Marisa

      at

      It seems, I'm the first one to make a comment. It's a delicious dessert. Here in Spain it's called "natillas", so that if you see a recipe with this name, you'll can see other types of recipes that are also yummmy, yummy.
      This is a link of my family recipe and it is in another blog which I don't use at the moment. As you can see, tha name is "sopà" because in the city where I was born we speak another language apart from Spanish.
      http://www.thermofan.net/article-sopa-71498189.html
      Have good dreams!

      Reply
    22. Treat and Trick

      at

      Looks tempting and thanks for sharing this dear!

      Reply
    23. Torviewtoronto

      at

      looks wonderful deliciously done

      Reply
    24. Ann

      at

      Oh, this is stunning! Thank you for the step-by-step photos....you broke it down and made it accessible for everyone! The new blog look is terrific, too! Happy Valentines Day!

      Reply
    25. Gayathri NG

      at

      Perfect treat n clear step by step explanations, looks so delicious...
      I never tried this before thanks for sharing and want to grab some...

      Reply
    26. Reshmi Mahesh

      at

      Perfect pudding...Looks super yummy...Happy Valentines day dear..

      Reply
    27. Rekha shoban

      at

      perfect caramel!!beautifully done..thank for sharing!

      Reply
    28. Anu

      at

      Happy Valentines day to you.and caramel pudding looks so yummy..

      Reply
    29. Manju

      at

      perfectly done....Hope u had a gr8 valentines day!

      Reply
    30. vgivbelief

      at

      Da, watch Fox traveler. U'll get very easy n dashing recipes.

      Reply
    31. Roshu

      at

      Lovely presentation.....yummy yummy

      Reply
    32. Aruna Manikandan

      at

      pudding has come out very well dear....
      Happy valentine's Day 🙂

      Reply
    33. Aarthi

      at

      @Anonymous..I have mentioned everything clearly in the method section. Hope you check it..

      Reply
    34. Aarthi

      at

      @Marissa..Thanks for the information..That is really a useful one..i checked ur link, it looks delicious..

      Reply
    35. Aarthi

      at

      @vgivbelief..I have seen it preju...Its really nice right

      Reply
    36. Home Cooked Oriya Food

      at

      love it...

      Reply
    37. deeps recipes

      at

      Has come out excellent,Aarti..
      Wanna c my stove top version?

      http://www.deepsrecipes.com/2012/01/caramel-custard.html

      Reply
    38. Anonymous

      at

      Hi aarthi,

      can u please tell me iff we can make this dish without egg, with normal custurd powder. please reply i want to try it as soon as possible.

      Madhu

      Reply
    39. Aarthi

      at

      @AnonymousMadhu..I don't think so.I think it won't set properly...I will try to post a eggless version of this soon

      Reply
    40. Meena

      at

      awesome aarthi

      i do get ready made packs of caramel custard so i use that but at home i havent tried yet.. and happy valentine's day

      Reply
    41. Vimitha Anand

      at

      U have done it perfectly. Looks so smooth and creamy
      My Culinary Trial Room
      Ongoing event - Love n Chocolate Fest

      Reply
    42. Valarmathi Sanjeev

      at

      Great job dear....custard looks awesome. Happy V day..

      Reply
    43. Valarmathi Sanjeev

      at

      Great job dear....custard looks awesome. Happy V day..

      Reply
    44. Kaveri

      at

      Delicious pudding

      Reply
    45. Ganga Sreekanth

      at

      looks so tempting..

      Reply
    46. Rous

      at

      ¡Fantástico, qué buena pinta! Besos y feliz día.

      Reply
    47. Shilpakiran

      at

      wow .. i am big fan of you and you have done .. my all time fav ..by using simple tech...thanks a loads for sharing

      Reply
    48. Helene Dsouza

      at

      looks delicious

      Reply
    49. Sarah (Snippets of Thyme)

      at

      This is exactly the dessert my daughter has asked for her birthday this month. Thank you for the step by steps. I cannot wait to try it for her!

      Reply
    50. faseela

      at

      wow....perfect custard.......beautiful dear....

      Reply
    51. Tina

      at

      Soooooo perfect..

      Reply
    52. Kalpana Sareesh

      at

      awesome.. but this sure killer ..

      Reply
    53. S.Menaga

      at

      Beautiful custard,perfectly made!!

      Reply
    54. Shri

      at

      Arathi this looks delicious!

      Reply
    55. Archana

      at

      Looks yummy. I like the way the colour of the caramel has not seeped in rest of the pudding

      Reply
    56. VineelaSiva

      at

      It looks yummy dear.Love to try and taste it.

      Reply
    57. Princy Vinoth

      at

      oh my god i love caramel pudding and i have to try this after seeing the pics of the perfect custard pudding 🙂 yummmy!

      Reply
    58. najla

      at

      i tried today to do it, when it came out of oven it was ok(i mean it was stiff) except some liquid over it, when i kept it cool still the liquid didnt stiff and now at fridge 2hrs but didnt stiff and i think even i wait more will not stiff

      Reply
    59. Aarthi

      at

      @najlanailaja...Putting the custard in the fridge wont make it too stiff..It will be like a soft jelly with a jiggly in it...Press it on the top if it looks like a jelly..They you can bravely invert it...Because caramel custard won't get that stiff like you are expecting. Putting in the fridge makes it to come out properly from the mould...Try it and let me know the results..

      Reply
    60. Theres

      at

      I tried it........
      But I burnt the caramel..
      No probs.I will try again..

      Reply
    61. Pattu Raj

      at

      I ahd seen this recipe earlier. Wanted to try it out could not!
      Today, I am so full of enthu when I read your post with those beautiful photographs.. Wonderfully explained.

      Thanks a lot. You are making me try this. I am inspired.

      Reply
    62. Kulsum

      at

      I tried this recipe today and it came out wonderful.. and but I added 80 grams of sugar instead of 50 and lessend the milk to 2 cups and added a pinch of nutmeg! And it was yummilicious!
      Thank you for the recipe..!
      🙂

      Reply
    63. Anonymous

      at

      Hi aarthi,
      i've tried the pudding many times,and it was successful..

      But,recently,when i made ,it didnt come out as a whole,or it was not full set..

      Can u please tell,why it happened so?
      Can this happen,if i add more than 1 tb spon vanilla essence to the pudding??

      All other steps were correct..

      Please reply asap.

      Reply
    64. Theress

      at

      Hai aarthi,

      i've tried this many times and got it successfully..

      But,recently when i tried ,it didnt come out as a whole,or it was not full set..it's not the problem with the temp or sth..it's the prob with my preparation..
      Can u tell why?

      Was it bcz i added more vanilla essence..?

      Other steps are all correct..
      Pls reply asap.

      Reply
    65. Aarthi

      at

      @TheressMay be you must have added more sugar, reduce sugar amount and vanilla. Try baking for a little more time. Allow to set in the fridge for longer time.

      Reply
    66. Beena.stephy

      at

      Good post. very informative. yummy

      Reply
    67. Sirisha Duvvuru

      at

      @Aarthi Aarthi, I love all your recipes.. they turn out perfect. I wanted to know, waht temp do you use while baking. I used 350 and kept it for an hour or more. it still doesnt look baked.

      Reply
    68. Aarthi

      at

      @Sirisha Duvvuru Bake it at 170 degree C for 45 mins. When you take it out it will still jiggly but when u touch the top it will look a little set. Now allow it to cool down then put in fridge for 3 to 4 hours. Now you can invert it and enjoy.

      Reply
    69. Anonymous

      at

      Thanks aarthi, I tried the custard and it turned out to be really nice. Ur blog is really helpful to ppl who are new to cooking. All the very best and looking for more varieties of recepies.

      Regards
      Rekha Raddhakrishnan

      Reply
    70. Anonymous

      at

      Looks really delicious!.. Can i make it in pressure cooker?

      Reply
    71. Aarthi

      at

      @AnonymousThat is a different recipe, will share it soon.

      Reply
    72. Anonymous

      at

      Hi !!! I made d caramel nd when I poured it in d pan...it immediately got stiff....m confused..is this d way it's supposed to b or m doing something wrong somewhere

      Reply
    73. Aarthi

      at

      @Anonymousyes it will get hard, that is the right consistency

      Reply
    74. sageera riaz

      at

      Hello....Aarti if I need to make it in amicrowave...what will d temp n d time limit be???All ur recipes r well explained with pictures....n easy to follow...God bless! !!

      Reply
    75. Aarthi

      at

      @sageera riazSame temp and same timing

      Reply
    76. Anonymous

      at

      Egg less gas pe kàise bana skate hai

      Reply
    77. Anonymous

      at

      Hello... can you plz mention the substitute of egg in ur recipe specially in desert... as m nt using eggs

      Reply
    78. Vani Krishna

      at

      Hai aarthi,
      Love your blog.. And hats off to your patience and passion for cooking.. ����I tried the recipe and it tasted great but while i inverted the pan, it came out broken.. Is it because I made it in a square pan? Am planning to make it for a party and can I use a 13 in * 9 in pan for this recipe?

      Reply
    79. Aarthi

      at

      @AnonymousSorry there is no substitute for eggs because it is the setting agent in this recipe

      Reply
    80. Aarthi

      at

      @Vani KrishnaI dont recommend doing it in a big pan, instead you can use small bowls or ramekins to make this.

      Reply
    81. Mrs. Zuhair

      at

      Hii there.. I made this and it was yumm!! Just like how my mom makes it..:) The only thing was my pudding was all one color...i added condensed milk instead of sugar.. Could that be the reason? Ur pudding has a lighter color inside thats what i meant...i like that:)

      Reply
    82. Aarthi

      at

      @Mrs. ZuhairYou haven't cooked the caramel till dark, that may be the reason. next time cook it till dark and golden

      Reply
      • Mrs. Zuhair

        at

        Ok...ya i didnt make it too golden fearing the bitter taste... Will try next time...thanks:)

        Reply
    83. Anonymous

      at

      Hi...Is it 1 tbspn vanilla essence or 1 tsp?Thanks.

      Reply
    84. Anonymous

      at

      I tried the caramel but it went hard every time I made... 3 tbsp sugar and 1tbsp water...Plz let me know...Thanks

      Reply
    85. Aarthi

      at

      @AnonymousIf it gets hard, add more and heat it up

      Reply
    86. Aarthi

      at

      @Anonymousit is 1 tblpsn

      Reply
    87. Reem

      at

      Can we make this in a regular microwave.....how much time should b kept thn???

      Reply
    88. Anonymous

      at

      Hi aarthi, Can we use pressure cooker or steamer, instesd of microwave. .

      Reply
    89. supreet

      at

      What if i bake it in the oven?
      How much time will it take??

      Reply
    90. Aarthi

      at

      @supreetSame time.

      Reply
    91. Aarthi

      at

      @AnonymousNo you can cook this in cooker or steamer.

      Reply
    92. Aarthi

      at

      @ReemNo you cannot cook this in microwave. If your microwave has convection mode, you can bake.

      Reply
    93. lekshmi nayaki

      at

      Can u please post bread pudding recipe

      Reply
    94. Vincy

      at

      Hi Aarthi...can u plz tell me can i make this in a steamer...if so how long should be kept

      Reply
    95. Aarthi

      at

      @VincyThis recipe cannot be made..

      Reply
    96. Anonymous

      at

      Aarthi.....a regular follower of ur blog....wanted to clear a doubt about baking the caramel pudding in pressure cooker.....do we put the whistle or just steam in cooker the way we make dhoklas?

      Reply
    97. Aarthi

      at

      @AnonymousThat will be a diff recipe, will share soon.

      Reply
    98. Anonymous

      at

      Can you please describe the measurements in desileter instead of grams thankx

      Reply
    99. Anonymous

      at

      Can I use codensed milk instead of sugar. How much I should use. Thanks

      Reply
    100. saba

      at

      hai dear can I make dis recipe in borocil bowl n what will b d method for dis

      Reply
    101. Aarthi

      at

      @sabaIf it is oven safe you can make it.

      Reply
    102. Aarthi

      at

      @AnonymousI hope you can use..but i haven't tried it so far

      Reply
    103. Sovz

      at

      Can I use ready made custard powder and milk, instead of this ? If yes, what's the measurement?

      Reply
    104. Aarthi

      at

      @Sovzno u cannot use that

      Reply
    105. Anonymous

      at

      Arthi- fresh milk or boiled milk. Pls reply

      Reply
    106. Aarthi

      at

      @Anonymousit is fresh milk

      Reply
    107. Ananta

      at

      Do we need to grease the pan before adding caramel?

      Reply
    108. Ananta

      at

      Do we need to grease the pan before putting caramel in it?

      Reply
    109. Aarthi

      at

      @Anantano need for greasing the pan

      Reply
    110. Mumtaz begum

      at

      Shall i skip vennila essence.

      Reply
    111. Mumtaz begum

      at

      I too have that glass jar.. Same to same arthi

      Reply
    112. Mumtaz begum

      at

      Only if we try this often we will get exact quantity of our ingredients and perfect caramel pudding i think...

      Reply
    113. Aarthi

      at

      @Mumtaz begumvanilla is must for flavour

      Reply
    114. Anonymous

      at

      Can this be made in pressure cooker ? I know the question has been asked already ..But I didn't get you

      Reply
    115. Aarthi

      at

      @Anonymousyes i think u can make this in cooker, try it and let me know..But i am not sure though

      Reply
    116. sindhu

      at

      Can I cook this in steam??? If so how much time I should cook!

      Reply
    117. Aarthi

      at

      @sindhuno steaming is not a good idea

      Reply
    118. Babitha

      at

      Hi Aarthi,I am ur new viewer...pudding came perfectly good

      Reply
    119. Babitha

      at

      Hi Aarthi,I am ur new viewer...pudding came perfectly good

      Reply
    120. Sithara

      at

      Hello- I tried your caramel custard recipe and it came out perfectly !! Thanks !! Looking forward to trying more of your yummy recipes!! Keep cooking 😊...Regards Sithara

      Reply
    121. geeta vc

      at

      HI Dear, I like to know that how many days can caramel custard can stay in fridge. Or it is necessary to consume within day.
      Await for your answer.

      Geeta

      Reply
    122. Aarthi

      at

      @geeta vcu can store it for 3 days in fridge

      Reply
    123. deepthi

      at

      Hi aarthy can i steam it ? If so whts the procedure. Kesp up d gud work. U r an inspiration

      Reply
    124. Aarthi

      at

      @deepthino u cannot steam it

      Reply
    125. Payal

      at

      Hi please tell me a substitute for eggs.

      Reply
    126. Aarthi

      at

      @Payalthis recipe needs eggs, will sahre eggless version soon

      Reply
    127. thoughtson edibility

      at

      This is soo good and easyy!!

      Reply
    128. Muni

      at

      What would be the procedure if i want to steam instead of baking?

      Reply
    129. Anonymous

      at

      How many people will this recipe serve?

      Reply
    130. Geethu

      at

      When i made it came out well, but little less in sweetness. Can i increase the amount of sugar?will it affect the texture?

      Reply
    131. Ayesha

      at

      https://youtu.be/B01kGB0j0sI

      Check this recipe for caramel pudding

      Reply
    132. Shashi

      at

      Great 🙂 i tried it ..soo yummy ..thanks lots..

      Reply
    133. Marta

      at

      Your blog is amazing. You take so much effort to pictures all steps!!

      Reply
    134. srimayyia

      at

      That was truly a delightful recepie of caramel custard pudding. thank you so much. Sri mayyia caterers are the most trusted online platform where you will find only verified and most popular veg catering services listing. A wedding or any occasion that celebrates a family requires the best services as you share your joy with your nearest and dearest ones. Only Sri mayyia caterers connect you with the best service providers who can make any occasion more special. choose the best one, who is most suited for you.

      Reply

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    Hi, I'm Aarthi!

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