Caramel Custard | Caramel Pudding | Easy Milk Dessert Recipe

I wanted to start my blog with a big punch, rather a sweet punch to kick off my blogging. Since this is like my all time favorite dessert. This is one of the melt-in-the-mouth dessert that we used to crave for at home. 

Back in India I used to make this in a pressure cooker but I have recently tried this in a oven and turned out just right. I you looking to impress guests/ our loved one, this is a go-to dessert to do. You could do it the previous day and let it sit in the refrigerator for a chill treat! I hope you enjoy this as much a I do… 

Prep time ~ 50 mins (total)

Serves ~ 4-5 

Ingredients

Milk  - 2 cup (whole)

Sugar/ condensed milk – 1 cup (as per taste)

Eggs – 2

Vanilla essence – 2 tsp

Sugar – 5-6 tsp (for caramelizing)

Method

• Pre-heat oven to 350 F/180 C
• Bring milk to a boil in sauce pan, add sugar and  essence, boil until it melts
• In a mixing bowl, whisk / beat eggs well , to this add the milk and whisk
• Melt sugar in another sauce pan, in medium heat until a golden brown color and pour it in the pudding mould/ ramekins/ baking dish, give it a big whirl so that the caramel is well coated on the sides and  base of the container
• Pour the milk & egg mixture into the container
• Place the molds into a baking tin with tall sides; pour hot water into the tin such that half the mold is immersed in the water. In case you are intending to use a baking dish you could follow the same
• Bake for 40 mins and let it cool for sometime. Later insert a knife onto the sides to release and turn inverted into the serving plate, if that how you wish to serve it.

Tips & Tricks

• Never grease the molds/ baking dish, this will only let the custard stick to it
• Always pour hot water in the baking tin, in case you use cold water the caramelized sugar will start cracking
• Never let the caramel darken, else the caramel sauce will taste bitter