Egg Pudding | Egg Custard Recipe

Egg Pudding: A quick, easy, foolproof egg pudding aka egg custard recipe made with milk, egg, and sugar.

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.

Egg Pudding

Egg pudding is a popular silky, melt-in-mouth custard dessert in many cultures around the world, made from eggs, milk, and sugar. A comforting dessert that is sweet but not heavy and has a rich egg taste.

The recipe I am sharing has a layer of caramel on the top. Actually the sugar syrup is cooked to caramel stage and is poured into the mould before adding the custard base. Then after demoulding the caramel sauce comes on top.

Other than eggs, milk, and sugar, I used vanilla essence and nutmeg powder for flavoring. Omit nutmeg, if it's not available. I made this in a steamer. You can use a big pan or pressure cooker instead. Also, it can be baked in the oven using the water bath method. The caramel can be made in the same dish in which you are making the custard. However, I prefer to do it separately. Please feel free to do whatever suits you.

Cleaning the hardened caramel can be challenging a bit. So here is a tip, fill the caramel pot with water and bring it to a boil. The hardened caramel will come off easily.

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• Biscuit Cake Recipe
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Egg Pudding | Egg Custard Recipe

A quick, easy, foolproof egg custard pudding recipe made with milk, egg, and sugar.

5 from 1 vote

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Course: Desserts

Cuisine: Indian

Keyword: Egg custard pudding, Egg custard recipe, Egg pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Calories:

Author: Geetanjali

Equipment

• Steamer or Deep Pan or Pressure Cooker

Ingredients

For Custard

• 500 ml milk or 2 cups
• ⅓ cup granulated sugar or 6 Tbsp
• 4 eggs
• ½ teaspoon vanilla essence
• ¼ teaspoon nutmeg powder

For Caramel

• 4 tablespoon sugar for caramelizing
• 1 tablespoon water

Instructions

MAKING THE CARAMEL

• Coat the inner surface of the custard dish with unsalted butter for easier removal of the pudding.
• Heat 4 tablespoon sugar and 1 tablespoon 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!