Caramel Custard
A popular Indian dessert, this steamed pudding features a caramelized sugar base topped with a creamy egg and milk custard.
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Instructions
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Preheat the oven to 350 F (180 C).
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Lightly grease a mold or 6-8 ounce pudding cups.
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Caramelize 1/2 cup sugar with water in a pan until golden brown; pour and swirl into the prepared mold or cups, then let cool.
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Whisk eggs and remaining sugar until dissolved, then blend in milk, vanilla essence, and nutmeg.
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Pour the mixture into the prepared mold or cups, filling 3/4 full.
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Place the mold or cups in a deep baking pan, then carefully add hot water to the pan until it's about an inch below the rim of the molds.
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Bake for about 45 minutes until the custard is firm and a toothpick inserted into the center comes out clean.
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Cool completely, then chill in the refrigerator for one to two hours.
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Invert the pudding onto a plate to serve, pouring any remaining caramel over it.