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Caramel Custard / Caramel Pudding (Baked) / How to make a Perfect Caramel – Happy Valentines Day

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Hai Friends..As promised yesterday I am delivering you the recipe which I waited so long to post. This is a recipe which is requested by one of my viewers. I actually thought of posting it before itself , but something made me to wait for this special day to post this wonderful recipe..I almost waited for a month to post this :D…

The taste of this depends in the caramel which you make..If you cook the caramel for a long time then this custard will turn bitter..So make the caramel carefully..I have given step by step pictures for you to understand clearly..I know you will surely try this today itself since it is so special..The time when you take the first bite is the melting moment of your heart..It was that good..
So hope you try this out and enjoy your day with your valentine……
Recipe Source: Vahrehvah.com
Ingrediants:
Milk- 500 ml / 1/2 ltr
Sugar – 50 grams + 3 tblspn for making caramel
Eggs – 3
Vanilla Essence – 1 tblspn
Water – 1 tblspn
Method:
Preheat the oven to 190 Degree C / 375 Degree F.
Start by making the caramel. In a nonstick pan add sugar and 1 tblspn of water and swirl the pan to help it to melt down.
Let the caramel come to a boil allow it to bubble up till it turns golden brown. Don’t stir the pan  which results in a sticky caramel. Pour this caramel in a baking pan and spread it evenly.
Now whisk eggs, sugar and vanilla till light and fluffy. Add in milk and mix well. Pour this through a sieve and pour it over the caramel.
Now take a bigger pan and fill it half way with water. Place the caramel pan inside that pan and bake it for 45 mins.
Allow it to cool a bit. Put into the fridge for around 3 hours.
Now release the sides with a knife and place a plate over the tin and holding the tin carefully,  invert the tin.Now tap the top of the tin carefully and lift it for a lovely caramel custard.
Serve chilled.

Pictorial:
Take all your ingrediants
Start by making caramel…Take your sugar
Add it to a pan..I used non-stick, because it will be so helpful in this..
add a splash of water
and mix well with a spoon….Now turn on the heat and take off the spoon..Don’t take that spoon till you reach a golden caramel
let it some to a boil..You can swirl the pan but never stir
its coming to a boil now
let it bubble up..swirl often but never stir..
see it is turning a little darker now
and now it has got a little more colour
its nearly there…
ah..Here you have the perfect caramel..
golden goodness
Now take a pan..
and pour the caramel in it
and coat on all sides..Set that aside..
Now start by making the custard
crack open 3 eggs in a bowl
add sugar
and vanilla
whisk well
now pour the milk in
and whisk well
Now take a sieve and filter the custard
custard done..
Pour that over the caramel..
Now take a larger pan and fill it with water half way..
place the pan over the tray and bake it
all baked…Now chill the custard
Now take a plate and custard tray
invert the plate over the tin
and flip it upside down…
See how beautiful it look
Enjoy
Enjoy each spoonful of heaven..
You can cut a perfect slice out of this
HAPPY VALENTINES DAY….
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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!

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Comments

  1. 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..

    Reply

  2. 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

    Reply

  10. 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!

    Reply

  21. Marisa

    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

  24. 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!

    Reply

  38. 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

    Reply

  58. 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

    Reply

  59. 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..

    Reply

  61. 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.

    Reply

  62. 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..!
    🙂

    Reply

  63. 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.

    Reply

  64. 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.

    Reply

  68. 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.

    Reply

  69. 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

    Reply

  72. 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

    Reply

  74. 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! !!

    Reply

  78. 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?

    Reply

  81. 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:)

    Reply

  96. 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?

    Reply

  114. Anonymous

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

    Reply

  120. 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

    Reply

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