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Caramel Custard

This one particular beautiful dessert which is liked by most of them and disliked by me is one which I hadn’t attempted to try until few days back  as I don’t like eggy desserts where as for cakes its an exception. As I have shared with you’ ll earlier though I eat eggs , like I love egg curry and various egg dishes  I dislike it in desserts or savories. But since my son and family loves this dessert very much I came out of my comfort zone and I experimented this with various proportions and nailed it. Most of the recipes in the net are similar either 5 or 6 eggs . I also tried with 3 eggs and with the bread but it didn’t hold the shape the way I expected . Stay tuned for more interesting recipes !dscn3261


Eggs – 5 -6

Vanilla essence – 1tsp

Condensed milk – 1 tin

Milk – 1/2 litre/ 500ml

For the caramel :

Sugar – 1/4 cup

Water – 3 tbsp


  1. First keep the bowls  ready.
  2. You may use separate ramekins or use a single tin.
  3. Take a saucepan to make the caramel and add sugar and water.
  4. Keep it on  flame and melt the sugar and caramelize until dark brown in colour.
  5. Immediately pour and spread it in the bowl.
  6. Second step is to make the custard.
  7. Beat eggs , add essence, milk and milkmaid.
  8. Beat it together and pour it in the moulds.
  9. Steam it in the steamer for 30 minutes or steam it in the cooker without whistle.
  10. Once done , cool it and refrigerate for 5 – 6 hours.
  11. Serve it chilled.

My notes:

  • You may use either 5 or 6 eggs.
  • You may also use sugar (1 cup ) instead of condensed milk.
  • Using condensed milk holds good shape.
  • I tried different variations and finalized with the above recipe.



About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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