Eggless Caramel
Caramel Cus- Bread Pud-
tard Recipe ding Recipe
Eggless Caramel
Caramel Cus- Bread Pud-
tard Recipe ding Recipe
Home
CARAMEL CU STARD
RECIPE
Last Updated On: Sep 16, 2024 by
Aarthi
552
SHARES
Listen to this recipe
Jump to Recipe
Jump to Video Print Recipe
Caramel Custard is a popular dessert
known all over the world. It is a
french dessert often called in many
different names like Creme caramel,
Caramel Pudding or Flan. It is
relatively simple to make using just a
handful of ingredients like milk,
sugar, eggs and vanilla. But there are
few techniques for making the
perfect creme caramel which I have
shared in this post. Learn how to
make the perfect caramel for caramel
custard and this silky smooth
pudding with step by step pictures
and video. For Eggless option, check
my caramel custard without eggs and
this version of Mexican Flan.
C A R A M E L C U S TA R D
Caramel custard is personally my
favorite dessert in the world. If there
is this dish in the menu, I would
definitely go for it. I have made this
dish many times with lots of trials
and errors over the past decade. And I
think I have mastered the recipe and
this is one of the easy method and
taste perfect. Check my other
pudding recipes too.
Jump to:
About Caramel Custard
(Creme Caramel)
Caramel Custard Video
Caramel Custard Ingredients
How to Make Caramel for
Caramel Pudding
Caramel Custard Flavors
How to Make Caramel Custard
(Stepwise Pictures)
Expert Tips
Storage & Serving
FAQ
Recipe Card
You might find so many recipes for
Crème caramel all overt the internet.
Some recipes uses eggs + egg yolk to
make caramel custard. But I don't
prefer doing that way because I think
it is a waste of the extra egg whites.
So I have perfected a recipe which
uses 2 whole eggs for 4 servings.
Table of Contents
1. About Caramel Custard
(Creme Caramel)
2. Caramel Custard Video
3. Caramel Custard
Ingredients
4. How to Make Caramel for
Caramel Pudding
5. Caramel Custard Flavors
6. How to Make Caramel
Custard (Stepwise
Pictures)
7. Expert Tips
8. Storage & Serving
9. FAQ
10. Recipe Card
11. Caramel Custard | Creme
Caramel Recipe | How to
Make Caramel Pudding
ABOUT CARAMEL
C U S TA R D ( C R E M E
CARAMEL)
Caramel Custard is many of our
favorite dessert. It is an egg custard
recipe which is served with its own
caramel sauce. So good cold, but
some like it warm too.
Crème caramel, flan, caramel
pudding or caramel custard is
a custard dessert with a layer of
clear caramel sauce. This is one of
most popular dessert around the
world called with different names.
Caramel pudding is made with eggs,
milk, sugar and vanilla. Optionally
ingredients like orange zest,
cinnamon, cardamom is added. The
process of making caramel custard
involves just few steps. Boil the milk,
make the caramel, mix the custard,
fill moulds and bake in bain-marie.
The taste of this depends in the
caramel which you make. If you cook
the caramel for a long time the
caramel might get bitter which in
turn makes the custard bitter. I have
shared step by step pictures for you to
understand clearly.
Making creme caramel pudding is
easy but a little time consuming. It is
baked in oven over a water bath.
Chilling in fridge for at least 4 hours
is very important. I am sure it will
take at least 6 to 8 hours from making
to eating.
Don't have much time on hand. Then
why not check my Bread Pudding,
Caramel Rava Pudding, Caramel
Bread Pudding, Chocolate Pudding
and Self Saucing Chocolate Pudding.
C A R A M E L C U S TA R D
VIDEO
MY RECIPE FOR
C A R A M E L C U S TA R D
(CARAMEL PUDDING)
As mentioned I have made creme
caramel pudding so many times now.
This recipe is one of the best and
easy one. It calls for ingredients like
eggs, milk and sugar. I use 2 whole
eggs for a batch of caramel custard,
you can double or triple the recipe to
your preference.
Some people might get egg smell in
their creme caramel pudding. If you
want to remove that smell, use a dash
of ground cardamom. Also try to find
the best quality vanilla extract. It
makes all the difference. I use vanilla
paste made from bourbon vanilla
beans, you can see the specks of
vanilla beans all over my custard.
Don't use vanilla essence, instead opt
for vanilla extract or my Homemade
vanilla.
C A R A M E L C U S TA R D
INGREDIENTS
MILK
Milk is the base for the custard. Use
full fat milk for richer and dense
custard. Low fat milk can be used in
caramel custard but it doesn't provide
the real taste for the custard. Some
people even use addition of cream in
their custard. But it is purely optional.
SUGAR
Next main ingredient in the making
of caramel custard is sugar. It is used
both in the making of caramel as well
as custard. There are recipes which
uses sweetened condensed milk
instead of sugar. Check my mexican
flan recipe.
VA N I L L A E X T R A C T
Caramel custard can be flavoured
with any of your favorite flavouring. I
have shared some of the other
variation below. The most common
and essential flavouring for caramel
custard is vanilla. It adds a subtle
aroma as well as flavour to the
custard. Pure vanilla extract helps to
remove the eggy smell which the
custard can have.
EGGS
Eggs are the main ingredients which
helps the custard to set. Make sure
you use good quality eggs. If you are
looking for eggless alternative, then
check my eggless caramel custard
recipe.
OPTIONAL
some recipes uses orange zest,
ground nutmeg, ground cinnamon.
HOW TO MAKE
CARAMEL FOR
CARAMEL PUDDING
Making caramel with sugar can be
tricky. The caramel which we use in
this recipe is different from my
caramel sauce which I have already
shared on the blog. But both recipe
calls for caramelizing sugar. I have
shared all the tips and tricks which I
have learnt over the years to make
the perfect flowy caramel with just
sugar. Make sure you read and follow
it to the "T".
There are two methods for making
perfect caramel. Wet Method & Dry
Method. You can choose any one that
you prefer.
WET CARAMEL
Wet caramel means, it has water
added to sugar for making caramel. If
you are a beginner in making
caramel, I strongly recommend you to
go for the wet caramel method.
Because it is less likely to burn and
easy to make.
You take ½ cup of sugar in a heavy
bottom saute pan or frying pan
(preferably stainless steel). The
reason why I prefer steel for making
caramel is, I can see the colour better
in steel than in darker non-stick
pans. To the sugar add in 2 tbsp of
water and start cooking.
The sugar will melt first and then
starts to caramelize. It is relatively
easy, but I find the caramel is prone to
crystallization if stirred too much.
DRY CARAMEL
I prefer this method over the other.
This method involves only sugar to
make the caramel. In this method,
you can make caramel faster and it is
less likely to crystallize than the
other method.
Take sugar in a steel saute pan.
Spread the sugar in a even layer.
Place it on heat and let it heat for
couple of minutes on medium high
heat. The sugar on the sides of the
pan will start to melt. Now you start
to swirl the pan gently. You can swirl
the pan, but never stir. I find that if
you stir, the caramel will crystallize
3,045
and swirling the pan, it will be
smooth and flowy. Once the caramel
reaches the desired colour you can
X
take it off the heat and pour in the
moulds immediately.
