Steamed caramel custard pudding recipe: A quick, easy, foolproof custard pudding made with milk, egg, and sugar. That is sweet but not heavy.
When it comes to dessert, nothing is as yummier than a slice of luscious, creamy custard. A tasty custard can feel like the ultimate indulgence. It is one of the easiest desserts to make and can be steamed or baked in the oven.
What is Caramel Custard Pudding
Caramel is made by heating sugar and used as a flavoring in puddings and desserts. Whereas custard is made of eggs, sugar, and milk. However, egg substitutes are also used. Caramel custard (pudding) is the Indian name of flan or creme caramel or caramel leche. It is also called caramel egg pudding in India. It’s made by coating the bottom of a dish with caramel, pouring custard on top followed by baking or steaming. After demoulding the caramel sauce comes on top.
What Ingredients are Required to make Caramel Egg pudding
Milk, egg, and sugar are the 3 main ingredients required for making a caramel egg pudding recipe. It is usually flavored with vanilla. While other flavorings of choice can be added.
About this Egg Pudding Recipe
Other than milk, eggs, and sugar I have used vanilla essence and nutmeg powder for flavoring. Skip nutmeg if it’s not available. I have made this in a steamer. You can use a deep pan or pressure cooker instead. Also, it can be baked in the oven by using the water bath method. The caramel can be made in the same dish which you are making the custard with. However, I prefer to do it separately. So do whatever suits you.
For cleaning the hardened caramel, fill the caramel pot with water and heat it. Bring it to a boil. The hardened caramel will come off easily.
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Steamed Caramel Custard Pudding | Egg Pudding
INGREDIENTS ( 1 CUP = 250 ML )
- 500 ml milk or 2 cups
- 1/3 cup granulated sugar or 6 Tbsp
- 4 eggs
- ½ tsp vanilla essence
- ¼ tsp nutmeg powder
- 4 Tbsp sugar for caramelizing
- 1 Tbsp water
MAKING THE CARAMEL
- Coat the inner surface of the custard dish with unsalted butter for easier removal of the pudding.
- Heat 4 tbsp sugar and 1 tbsp water on a pan over low flame. Once the sugar starts melting and reaches a nice golden brown color, remove from flame and immediately pour in the dish in which you are making the pudding.
- Carefully swirl the dish to spread the caramel and set aside to cool down.
PREPARING THE CUSTARD MIXTURE
- Add eggs, sugar, vanilla essence, and nutmeg powder in a blender and blend it for a minute.
- Slowly pour the egg mixture into the milk and whisk gently to combine.
MAKING THE CUSTARD PUDDING
- Pour the mixture through a fine strainer into prepared caramel dish and cover with aluminum foil.
- Heat water in a steamer. Once the water starts heating place the prepared custard dish inside.
- If using a pan or pressure cooker, before placing the custard dish place a small bowl or stand inside. Also, remember to remove the gasket rubber and whistle before using the pressure cooker.
- Keep the flame on low and let it steam for 20-25 minutes.
- The knife test: To check if the custard is done or not, insert a thin-bladed knife in the center. If it comes out clean, it’s done if not steam for a few minutes more.
- Once done turn off the flame and remove the dish from the steamer and let it cool down completely.
- Once done keep in the fridge for at least 2-3 hours. You can eat it warm but it tastes best when chilled.
- Serving: Just before serving run the tip of a knife around the sides and place a serving plate on top. Then turn it upside down and slowly flip over. Yum!