Caramel Custard Pudding is a simple and delicious dessert recipe. This dessert is easy to prepare and is known as caramel flan. This easy pudding recipe has various names and variations from all around the world. It can be steamed in a pressure cooker or baked in the oven.

The Sugar is melted to a caramel stage and poured into the mold and then the custard base is added and cooked. The milk can be flavored with vanilla, cinnamon, or lemon peel. The Custard pudding is of milk, egg, custard powder, vanilla essence, and condensed milk for sweetness are whisked together. You can use sugar instead of condensed milk but make sure it is dissolved before pouring it into the mold.

Here, I steamed the pudding in the pressure cooker. For steaming Caramel custard pudding in a pressure cooker it is advisable to use one mold in this case. Place the mold in the pressure cooker and elevate the mold with a pressure cooker ring (or overturned flat-bottomed metal bowl). Pour water very carefully into the pressure cooker until it is about 2 inches below the rim of the mold. Hope you will enjoy this recipe and let me know your feedback in the comments.

Check our other Sweet Recipes like Badusha Recipe, Milk Powder Burfi Recipe, Soft Mysore Pak Recipe, Boondi Laddu Recipe, etc.

Caramel Custard Pudding

Recipe by RekhaCourse: DessertCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Ingredients

• For caramel

• ½ cup Sugar

• 2 tablespoon water

• For pudding

• 1 nos Egg

• 250 ml Hot Milk

• ¼ cup Custard Powder

• ¼ cup Condensed Milk/ Sugar

• 1 drop Vanilla essence

Directions

• Heat ½ cup of sugar with 1 teaspoon of water in a pan until it melts and turns golden.
• Pour this caramelized sugar into the mold or cups you are using and swirl to coat the sides of the mold. Set aside to cool.​
• Now in a bowl add egg,hot milk and whisk well.
• Add Condensed milk/Sugar and whisk well.
• Now add Vanilla essence and Custard powder, whisk and mix well until everything is well combined. And make sure there are no lumps.
• Gently fill the mold with the milk and egg mixture.
• Cover each mold with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
• Steam the pudding in a pressure cooker for 25- 30 minutes
• Once the pudding is cooked cool it completely and refrigerate for 1 hour or until it sets completely.
• Scrape the side of the mold/cup with the tip of a knife. To serve, place a plate over the mold/cup, hold firmly in place, and turn over gently.
• The pudding will turn over onto the plate, caramel side up. Pour some of the remaining caramel (if any) over the pudding and serve.

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Step by Step Directions

• Heat ½ cup of sugar with 1 teaspoon of water in a pan until it melts and turns golden.
  
• Pour this caramelized sugar into the mold or cups you are using and swirl to coat the sides of the mold. Set aside to cool.​
• Now in a bowl add egg, milk, and whisk well.
• Add Condensed milk/Sugar and whisk well.
• Now add Vanilla essence and Custard powder, whisk and mix well until everything is well combined. And make sure there are no lumps.
• Gently fill the mold with the milk and egg mixture.
• Cover each mold with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
• Steam the pudding in a pressure cooker for 25- 30 minutes.
• Once the pudding is cooked cool it completely and refrigerate for 1 hour or until it sets completely.
• Scrape the side of the mold/cup with the tip of a knife.To serve, place a plate over the mold/cup, hold firmly in place, and turn over gently.
• The pudding will turn over onto the plate, caramel side up. Pour some of the remaining caramel (if any) over the pudding and serve.