Baked caramel custard (pudding

6 servings
20 min
45 min
This is a popular pudding and is part of most cuisines around the world.


Number of serving: 6

For caramel:

Sugar - 1/2 cup

Water - 1/4 cup

For the custard:

Eggs - 3

Milk - 2 cups (1/2 litre)

Sugar - 1/4 cup

Cream - 2 tbsp for extra richness (optional)

Vanilla essence - 2 tsp

5 - 6 ramekins (oven proof moulds)

A large shallow baking tin to keep the moulds.


  • To caramalise the sugar:

    Take a dry pan; melt the sugar in slow flame till it reaches golden colour.
  • Now add water to the caramel; give a thorough mix and switch off the gas. Keep aside.
    (Note: Remember to keep your face away when you do this) pour the caramel into each mould and also brush caramel (or rub with your hands) along the sides of the mould until coated.

    Pour water into the shallow baking tin until it comes half way to the sides of the mould; keep aside.
  • For the custard:

    Heat milk, cream, sugar and vanilla essence. Boil the milk and keep aside.

    Beat the eggs in a separate bowl. Stir in the hot milk into egg mixture.
    (Remember to stir continously when you do this, otherwise it will become scrambled egg)
  • Strain the mixture and pour into caramel coated oven proof moulds which is placed in the baking tin with water.
  • Bake at 160 deg. celcius for 30 - 40 minutes (Temperature may vary for different ovens).
  • Once done, check by inserting a fork or toothpick to see if it comes out clean.

    You can also have it warm, but shape comes out perfectly if you refrigerate for 2 to 3 hours. Unmould and relish.
  • To unmould, run a knife around edge of the custard, turn upside down into the plates and serve).

    By Poornimaporchelvan(visit my bog)

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