Caramel custard pudding is one of my all-time favorite desserts. I love the texture, the taste and the feel that this dessert brings. The smooth, creamy, cool feel of this amazing dessert in your mouth, can be best described as heavenly!
I dont remember the first time I had this wonderful piece of heaven, but I do remember that my mom used to make this at home for special occassions and sometimes, just because :-). My brother and I were ardent lovers of mom's caramel custard and it isnt surprising at all that I learned the recipe for this before any other!! My mom used to cook the custard in a pressure cooker (without gasket) and basically steam it. My brother and I would fight like crazy for the liquid caramel that forms once its cooked.
After coming to the US, I searched for a recipe that didnt require the custard to be steamed, but rather could be baked. I came across this amazing recipe at Chef De Cuisine. I tried these out and they came out really well. Since then, I have made this recipe a zillion times since then, mostly in half the quantity, and have always been happy with it. So I thought that its high time that I shared this recipe which has given me good results consistently. JM is also a big fan of caramel custard and there's no doubt that this will be our go-to recipe forever! The pictured custard was gone in two days, I mean TWO days!!! (Actually we started working on this last Friday night, and it was gone by Saturday evening!!). Do try this out and I know you will love it! I will be happy to answer any questions that you might have, so please send an email to email@example.com.
For the caramel :
Sugar - 3/4 cup
Water - 2 tbsp
Heat the sugar and water together in a saucepan. Melt the sugar and wait until the sugar is caramelized and turns dark brown. Remove from heat and pour into a large mould or individual moulds. Swirl to cover the bottom of the mould/s and allow to cool completely.
For the custard:
Eggs - 6
Milk - 1 quart (32oz)
Granulated sugar - 1 cup
Vanilla essence - 1 tsp
Pre-heat the oven to 350F.
Beat the eggs and sugar together until well blended.
Boil the milk in a saucepan.
Add the boiling milk into the egg-sugar mixture and mix until uniform.
Stir in the vanilla essence.
Strain the mixture through a fine sieve into the single large mold or individual molds.
Bake in a water bath for about 30 minutes for a single mold and 20 minutes for smaller individual molds.
Allow to cool and refrigerate.
Before serving, run a knife through the edge of the mold and invert onto a serving plate.
Source : Chef De Cuisine
- The recipe can be halved and it still works.
- Before pouring into the caramel coated mould, cool the custard mix slightly so that it doesnt melt the caramel coating.
- For the waterbath, place the mould in a bigger oven-proof pan/skillet and pour hot or boiling water atleast halfway up the sides of the custard mould. The waterbath helps the custard to cook uniformly without drying up.
- Caramel custard can be also served with fresh fruits. I just served them plain with some caramel juice, which is just the way we like it! :-)
- The caramel custard can also be cooked by steaming.
- Make sure to add the milk to the egg-sugar mixture and not the other way around, theres a chance of the mixture appearing curdled, if you do.
Thanks for visiting! Have a great day!