Caramel Custard
Caramel Custard

Ayushi Pandey



Prep Time

1 : 30

Cooking Time

0 : 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 6.89 g
Sat Fat 3.82 g
Salt 69.0 mg
Sugars 8.76 g
  • Other Items
  1. 2 cup Milk ( 450 ml )
  2. 4 Eggs
  3. 1 tsp Vanilla Essence
  4. 5 tbsp Sugar ( divided into 2+3 )
  1. In a large bowl mix the milk , eggs , vanilla essence and 3 tbsp sugar. Whisk well with fork or hand mixer - but not foamy
  2. To make Caramelized sugar--
  3. --take a stainless steel container with a cover
  4. -- place this (without the cover ) on gas and add 2 tbsp sugar. Let it cook for 1 mn till bottom is coated with the Caramelised sugar. Remove and Let it stand for 10 mns
  5. Pour the egg and milk mixture over the Caramelised sugar. Cover the ss container with the lid
  6. Take a big pan. Add water to it till about 1".
  7. Place the stainless steel container ( closed with lid property ) in this pan .
  8. Place the pan on the gas on slow fire. Cover the pan with lid.
  9. The steam from boiling water will cook the caramel custard. Let it cook for 1.5 hrs.
  10. Remove the ss container from water and let it cool. When cooled refrigerate till chilled
  11. Before serving , run a knife around the rim of the container.
  12. INVERT the contents of container into a dessert plate so that the caramelised side comes on top !