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
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.
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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
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
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
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.
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
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)
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
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.
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.
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.
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.
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.
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.
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.
5)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 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.
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.
8)Now the caramel is coated on the sides of the mould. This sugar caramel will harden in few seconds.
Custard for Caramel Custard
9)Take eggs in a jug. I used two eggs.
10)Add in sugar.
11)Add in vanilla paste or good quality vanilla extract. This removed the egg aroma from the custard.
12)Whisk eggs with sugar and vanilla paste using a whisk. Don't need to incorporate air into the mixture.
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.
14)This will make sure the seeds don't get into the custard.
15)Mix eggs with milk really well.
16)I strained the custard once more to remove the air bubbles on top.
17)Custard ready. I like to have the custard in a jug with a spout because it makes filling moulds easier.
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.
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.
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.
21)Bake the pudding until the custard is set and the top looks wiggly when touched.
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.
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.
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.
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.
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.
27)Caramel custard is ready to serve. Serve the pudding with all the caramel in the bowl.
28)Serve caramel pudding cold.
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
📖 Recipe Card
Caramel Custard | Creme Caramel Recipe | How to Make Caramel Pudding
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
- Eggs are important for the making of caramel custard to set. So never change the amount of the eggs.
- If you want different flavourings, you can use flavours like almond, pandan, orange.
- If you want richer custard. use half cream and half milk
- 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
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Anonymous
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..
J
180 degree c , its given in the recipe card
MªJosé
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
Ayşe
amazing!
maha
Looks so beautiful and Yummy ..... Happy valentines day!!
Uma
Looks tempting Aarthi... Your new layout simply elegant...
Indulge
OMG.. what a royal dessert..Perfect for V day. Happy V day to you.
Love Ash
kala
Happy Valentine's day Aarthi 🙂 Ur custard looks very yummyyyyyyyyyyyyyyy
srikars kitchen
wow... great clicks.. looks really yummy..
Tina
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!
vineetha
Beautiful Custard ...loved ur clicks 🙂
Nicole
That looks delicious. This dish was my mom's specialty!
Sharmilee! :)
The pudding has set so well, perfected.Happy V Day to u too!
Rasi
Good one aarthi..its turned out perfect 🙂
Only fish recipes
Happy valentine's day dear....the caramel pudding looks just perfect n delicious 🙂
Catherine
Dear Aarthi, What a perfect Valentine's Day dessert. Blessings my friend, Catherine xo
Lyndsey
Wow, you did a great job! Beautiful dessert!
divya
Happy Valentine's day.. look gorgeous..
Hema
The caramel pudding looks fantastic, the pictorial steps are very helpful Aarthi..
Sumi
Beautifully done Aarthi..Love it 🙂
Treat and Trick
Looks tempting and thanks for sharing this dear!
Torviewtoronto
looks wonderful deliciously done
Ann
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!
Gayathri NG
Perfect treat n clear step by step explanations, looks so delicious...
I never tried this before thanks for sharing and want to grab some...
Reshmi Mahesh
Perfect pudding...Looks super yummy...Happy Valentines day dear..
Rekha shoban
perfect caramel!!beautifully done..thank for sharing!
Anu
Happy Valentines day to you.and caramel pudding looks so yummy..
Manju
perfectly done....Hope u had a gr8 valentines day!
vgivbelief
Da, watch Fox traveler. U'll get very easy n dashing recipes.
Roshu
Lovely presentation.....yummy yummy
Aruna Manikandan
pudding has come out very well dear....
Happy valentine's Day 🙂
Aarthi
@Anonymous..I have mentioned everything clearly in the method section. Hope you check it..
Aarthi
@Marissa..Thanks for the information..That is really a useful one..i checked ur link, it looks delicious..
Aarthi
@vgivbelief..I have seen it preju...Its really nice right
Home Cooked Oriya Food
love it...
Anonymous
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
Meena
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
Valarmathi Sanjeev
Great job dear....custard looks awesome. Happy V day..
Valarmathi Sanjeev
Great job dear....custard looks awesome. Happy V day..
Kaveri
Delicious pudding
Ganga Sreekanth
looks so tempting..
Rous
¡Fantástico, qué buena pinta! Besos y feliz día.
Shilpakiran
wow .. i am big fan of you and you have done .. my all time fav ..by using simple tech...thanks a loads for sharing
Helene Dsouza
looks delicious
Sarah (Snippets of Thyme)
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!
faseela
wow....perfect custard.......beautiful dear....
Tina
Soooooo perfect..
Kalpana Sareesh
awesome.. but this sure killer ..
S.Menaga
Beautiful custard,perfectly made!!
Shri
Arathi this looks delicious!
Archana
Looks yummy. I like the way the colour of the caramel has not seeped in rest of the pudding
VineelaSiva
It looks yummy dear.Love to try and taste it.
Princy Vinoth
oh my god i love caramel pudding and i have to try this after seeing the pics of the perfect custard pudding 🙂 yummmy!
najla
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
Aarthi
@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..
Theres
I tried it........
But I burnt the caramel..
No probs.I will try again..
Pattu Raj
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.
Kulsum
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..!
🙂
Anonymous
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.
Theress
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.
Aarthi
@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.
Beena.stephy
Good post. very informative. yummy
Sirisha Duvvuru
@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.
Aarthi
@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.
Anonymous
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
Anonymous
Looks really delicious!.. Can i make it in pressure cooker?
Aarthi
@AnonymousThat is a different recipe, will share it soon.
Anonymous
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
Aarthi
@Anonymousyes it will get hard, that is the right consistency
sageera riaz
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! !!
Aarthi
@sageera riazSame temp and same timing
Anonymous
Egg less gas pe kàise bana skate hai
Anonymous
Hello... can you plz mention the substitute of egg in ur recipe specially in desert... as m nt using eggs
Vani Krishna
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?
Aarthi
@AnonymousSorry there is no substitute for eggs because it is the setting agent in this recipe
Aarthi
@Vani KrishnaI dont recommend doing it in a big pan, instead you can use small bowls or ramekins to make this.
Mrs. Zuhair
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:)
Aarthi
@Mrs. ZuhairYou haven't cooked the caramel till dark, that may be the reason. next time cook it till dark and golden
Mrs. Zuhair
Ok...ya i didnt make it too golden fearing the bitter taste... Will try next time...thanks:)
Anonymous
Hi...Is it 1 tbspn vanilla essence or 1 tsp?Thanks.
Anonymous
I tried the caramel but it went hard every time I made... 3 tbsp sugar and 1tbsp water...Plz let me know...Thanks
Aarthi
@AnonymousIf it gets hard, add more and heat it up
Aarthi
@Anonymousit is 1 tblpsn
Reem
Can we make this in a regular microwave.....how much time should b kept thn???
Anonymous
Hi aarthi, Can we use pressure cooker or steamer, instesd of microwave. .
supreet
What if i bake it in the oven?
How much time will it take??
Aarthi
@supreetSame time.
Aarthi
@AnonymousNo you can cook this in cooker or steamer.
Aarthi
@ReemNo you cannot cook this in microwave. If your microwave has convection mode, you can bake.
lekshmi nayaki
Can u please post bread pudding recipe
Vincy
Hi Aarthi...can u plz tell me can i make this in a steamer...if so how long should be kept
Aarthi
@VincyThis recipe cannot be made..
Anonymous
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?
Aarthi
@AnonymousThat will be a diff recipe, will share soon.
Anonymous
Can you please describe the measurements in desileter instead of grams thankx
Anonymous
Can I use codensed milk instead of sugar. How much I should use. Thanks
saba
hai dear can I make dis recipe in borocil bowl n what will b d method for dis
Aarthi
@sabaIf it is oven safe you can make it.
Aarthi
@AnonymousI hope you can use..but i haven't tried it so far
Sovz
Can I use ready made custard powder and milk, instead of this ? If yes, what's the measurement?
Aarthi
@Sovzno u cannot use that
Anonymous
Arthi- fresh milk or boiled milk. Pls reply
Aarthi
@Anonymousit is fresh milk
Ananta
Do we need to grease the pan before adding caramel?
Ananta
Do we need to grease the pan before putting caramel in it?
Aarthi
@Anantano need for greasing the pan
Mumtaz begum
Shall i skip vennila essence.
Mumtaz begum
I too have that glass jar.. Same to same arthi
Mumtaz begum
Only if we try this often we will get exact quantity of our ingredients and perfect caramel pudding i think...
Aarthi
@Mumtaz begumvanilla is must for flavour
Anonymous
Can this be made in pressure cooker ? I know the question has been asked already ..But I didn't get you
Aarthi
@Anonymousyes i think u can make this in cooker, try it and let me know..But i am not sure though
sindhu
Can I cook this in steam??? If so how much time I should cook!
Aarthi
@sindhuno steaming is not a good idea
Babitha
Hi Aarthi,I am ur new viewer...pudding came perfectly good
Babitha
Hi Aarthi,I am ur new viewer...pudding came perfectly good
Sithara
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
geeta vc
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
Aarthi
@geeta vcu can store it for 3 days in fridge
deepthi
Hi aarthy can i steam it ? If so whts the procedure. Kesp up d gud work. U r an inspiration
Aarthi
@deepthino u cannot steam it
Payal
Hi please tell me a substitute for eggs.
Aarthi
@Payalthis recipe needs eggs, will sahre eggless version soon
thoughtson edibility
This is soo good and easyy!!
Muni
What would be the procedure if i want to steam instead of baking?
Anonymous
How many people will this recipe serve?
Geethu
When i made it came out well, but little less in sweetness. Can i increase the amount of sugar?will it affect the texture?
Ayesha
https://youtu.be/B01kGB0j0sI
Check this recipe for caramel pudding
Shashi
Great 🙂 i tried it ..soo yummy ..thanks lots..
Marta
Your blog is amazing. You take so much effort to pictures all steps!!
srimayyia
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Hema
Hi, can you please repost your old recipe (https://www.yummytummyaarthi.com/caramel-custard-caramel-pudding-baked/) - I tried that multiple times and actually liked that one better! Thanks!
Aarthi
this is the better version of that.
Erin
Really good sweetie,