Caramel Custard


This is one of my all time favourite desserts, grew up eating it,as my mom used to make it very often. It s definitely a classic dish! When wanted to try it out myself,dint realise that it was so easy! It was unbelievably easy! Just needed to try it out a couple of times and i could figure it out how to get the taste as moms:)

Ingredients:|Preparation Time:10 mins|


  • Milk 3 cups(Dont use skimmed milk,thicker the better)
  • Eggs 4
  • Sugar 1 cup / 8 tspn s for the caramel
  • Vanilla Essence 1 tspn
  • Corn Flour 1 tbsp

Method:|Cooking Time:25 mins|


Firstly,you ll have to caramelise the sugar in a mould that you ll be using to make the caramel custard in. Put in 8 tspns of sugar in a mould and add enough water to cover the sugar and let it boil and caramelise until it turns golden brown,keep rotating the mould,so that the caramel spreads evenly around the mould, (it might take about 5 to 7 minutes) ,you could make it dark brown if you like it to be a little bitter! Let it cool down completely,it will harden and might crack ,dont worry,it s natural:)

Meanwhile keep the steamer ready,get the water to a boil. Churn sugar ,eggs,vanilla essence and cornflour in a mixer until the sugar completely melts then add the milk and blend it well.

Pour the blended mix into the mould with the cooled caramel. Reduce the flame of the steamer and place the mould in it ,cover it and steam it for 15 minutes.



Check the centre by piercing it with a fork after 15 mins ,if it comes out clean it done.Pull it out of the steamer,cool it down completely and refrigerate.


Before serving reverse it on a serving plate,you ll get sufficient syrup,if you dint get much syrup then the water added was less. Cut it into triangles and serve with the syrup. Yummy caramel custard ready to eat:)


Tip: Please follow the below measure of milk and egg ratio of this dish!

1 cup milk – 2 eggs

2 cup milk – 3 eggs

3 cup milk – 4 eggs

4 cup milk – 5 eggs ……

Sugar can be doubled or reduced according to your palette ,the rest can remain the same!

Hope you enjoy making this dish…:)



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