Easy Caramel Custard Recipe – Indian Style Egg Pudding

Last Updated on 4 months by Neha Deshmukh

Easy Caramel Custard Recipe – Indian Style Egg Pudding

Hey everyone! If you’re anything like me, you have a soft spot for a classic dessert. And honestly, is there anything more comforting than a silky smooth, sweet caramel custard? This Indian-style egg pudding is a family favourite, and I’m so excited to share my easy recipe with you. I first made this when I was trying to recreate my grandmother’s version, and after a few attempts, I finally nailed it! It’s surprisingly simple, and the results are always worth it.

Why You’ll Love This Recipe

This caramel custard is the perfect balance of creamy, sweet, and utterly delicious. It’s a fuss-free dessert that requires minimal ingredients and effort. Plus, it’s a guaranteed crowd-pleaser – perfect for parties, celebrations, or just a cozy night in. Honestly, who can resist a good custard? It’s a timeless treat!

Ingredients

Here’s what you’ll need to make this dreamy custard:

• 500 ml Milk (about 2 cups)
• 4 Eggs
• 395 grams Condensed Milk (about 1 can)
• 2 tsp Corn flour
• 1 tsp Vanilla essence
• 2 tbsp Sugar

Ingredient Notes

Let’s talk ingredients! Using condensed milk is key here – it gives the custard a wonderfully rich and creamy texture that’s just divine. You can adjust the amount slightly to your sweetness preference, but I find this amount is perfect.

Custard recipes vary so much across India! Some regions prefer a lighter custard with more milk, while others like a denser, eggier version. You’ll even find variations with cardamom or nutmeg for a fragrant twist. This recipe leans towards the richer side, but feel free to experiment and make it your own. I’ve seen versions made with buffalo milk for an even more decadent result – though cow’s milk works beautifully too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that gorgeous caramel. In a heatproof dish (I like to use a metal bowl or small baking dish), melt 2 tablespoons of sugar with a splash of water over low heat. Keep a close eye on it and swirl the dish gently until the sugar turns a beautiful golden brown. Once it’s ready, let it set and harden – this is your caramel base!
2. Now for the pudding mixture. In a large bowl, beat the eggs and condensed milk together until everything is smooth and well combined.
3. Gradually add the milk while continuing to mix. You want a nice, even consistency.
4. In a small bowl, make a cornflour paste by mixing a little bit of the milk mixture with the corn flour. This helps to thicken the custard beautifully. Stir this paste into the main mixture, along with the vanilla essence.
5. Gently pour the pudding mixture over the hardened caramel in your dish.
6. Cover the dish tightly with aluminum foil. This is important to prevent steam from dripping onto the custard and ruining the texture.
7. Time to steam! Place the dish inside a pressure cooker with about 2 glasses of water. Steam on low heat for 10 minutes without the whistle.
8. Once the steaming is done, let the cooker sit undisturbed for 30-45 minutes. This allows the custard to set properly.
9. Finally, refrigerate the custard for 3-4 hours, or even overnight, until it’s completely chilled. When you’re ready to serve, simply invert the dish onto a plate. Watch that caramel sauce flow!

Expert Tips

• Don’t skip the foil! Seriously, it makes a huge difference.
• Low and slow is the key to perfect caramel. Patience is your friend here.
• If you’re worried about the custard not setting, you can gently shake the cooker after the 10 minutes of steaming (after it has cooled down a bit!).
• For an extra smooth custard, strain the mixture through a fine-mesh sieve before pouring it over the caramel.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and an egg replacer to make a delicious vegan custard.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: While traditionally mild, you can add a pinch of cardamom powder to the custard mixture for a warm, fragrant flavour. My aunt always adds a tiny bit – it’s lovely!
• Festival Adaptations: This custard is perfect for celebrations like Diwali or Christmas. It’s a classic dessert that everyone enjoys.

Serving Suggestions

Serve your caramel custard chilled, and maybe with a sprinkle of chopped nuts or a few fresh berries. A dollop of whipped cream is also a nice touch, if you’re feeling fancy! It pairs beautifully with a cup of chai or a glass of cold milk.

Storage Instructions

Leftover custard can be stored in an airtight container in the refrigerator for up to 3 days. It might get a little firmer over time, but it will still taste delicious!

FAQs

1. Can I make this custard without a pressure cooker?

Yes, you can! You can bake it in a water bath (bain-marie) in the oven at 160°C (320°F) for about 45-60 minutes, or until set.

2. What if my caramel burns?

Oh no! If your caramel burns, unfortunately, you’ll need to start over. Burnt caramel will make the whole custard taste bitter. Keep the heat low and watch it carefully!

3. How can I prevent cracks from forming on the custard?

Cracks can happen, but covering the dish tightly with foil and letting it cool gradually helps prevent them. Don’t rush the cooling process!

4. Can I adjust the sweetness level of the custard?

Absolutely! You can reduce the amount of condensed milk slightly if you prefer a less sweet custard.

5. What is the best way to invert the custard onto a serving plate?

Run a thin knife around the edge of the dish to loosen the custard. Then, place a serving plate over the dish and quickly flip it over. Gently tap the dish to help the custard release.

6. Can I use full-fat milk for a richer custard?

Yes, you can! Full-fat milk will result in an even richer and creamier custard.