Caramel Custard Recipe Card
Level Of Cooking : Easy
Caramel Custard – Pakistani
Whether you call it Caramel Custard, Creme Caramel or Caramel Flan, this luxuriously velvety dessert will hit the spot! Easy to make recipe with video and step by step pictures below! When I think of Caramel Custard I think of those long buffet tables at restaurants in Pakistan. The white bowls with salads and condiments, that array of silver chafing dishes, and then that smorgasbord of desserts at the end. There always were gulab jamuns lazing in their syrupy bath, sponge cakes topped with cream swirls and finally, my favorite, the ring of Caramel Custard.
Why label this Caramel Custard as Pakistani?
When I was in college I attended an International Students Association event and spotted a Caramel Custard on the table. As I dug into it I realized quickly enough that the one I grew up eating and this one – made with evaporated and condensed milk – were not one and the same.
Step by Step Caramel Custard Recipe:
Step One: Make the caramel
Pour your water and sugar in the pan, bring to a simmer and watch as it changes colour. When it hits a dark amber pour it in to the pan. Step Two: Caramel Milk Pour your milk, cream, sugar, and salt into the pan you made your caramel in. Stir well on low heat – just enough to make sure all the caramelly goodness gets mixed into the milk. Take it off the heat. Step Three: Blend Baby Blend Blend your six eggs and vanilla extract in your blender and then add the milk mixture back in – you can do this through the pour spout as the blender runs or if your milk is lukewarm then pour it directly in. Hot milk curdles eggs.
Tip: if you see bits of what you suspect are curdled eggs then simply pour the milk mixture in to your pan through a sieve to catch those bits
Step Four: Pour & Bake Pour that lovely caramel milk mixture into your caramel bottomed pan. Place the pan inside another oven safe pan/dish. Pour hot water into it leaving just the top inch of the pan unsubmerged. Bake at 325F for 50 minutes for this pan. Step Five: Flip and Serve!
Tip: I often make this dessert when I entertain because you can make it a day or two in advance and flip before serving!
Caramel Talk: Two Ways to Make Caramel
- Dry means you sprinkle the sugar in your pan and let it change colour. If you are comfortable making caramel then this approach minimizes crystallization. However, the color change happens more rapidly here so keep close watch on the colour.
- Wet is what is written into the recipe card, it is a little more forgiving, but stirring can cause crystallization. Just gently swirl your caramel to get rid of pesky sugar crystals.
Caramel Custard FAQS
1.) Why does my Caramel Custard/Flan taste eggy?
A Caramel Custard or Flan has an egg and milk base. If you overcook the custard then the eggs inside the custard effectively start to scramble causing those grainy sides and that eggy taste. A custard is done when the center is still pretty jiggly, even slightly wet to the touch and the sides are set.
2.) What is the best way to mix a Caramel Custard?
I have two that I like and they both take seconds. One is a regular blender and the other is an immersion blender. Both result in a smooth caramel custard without eggy bits.
What kind of milk and cream should I use?
Walk way from that carton of non fat milk. Just don’t even think about it. The low fat milk will not have the richness to stand up to the eggs in the base. My preference here is to use full fat for the milk and whipping cream for the cream, but you can use
All whole milk
Whole Milk or 2% (2 cups) and Half-n-half or table cream (1 cup)
Bonus Tip: For the BEST Caramel Custard
If you want to make the best caramel custard you have ever had then use a vanilla bean.
It is undoubtedly an indulgence, but well worth it for special occasions. Simply halve the vanilla bean, scrape out the seeds and mix into your milk as you warm it stove top. Add the scraped pod in there for extra flavour and just when you’re about to mix it into your eggs then remove the pod.
Hope you love this take on one of my childhood favourites! Do rate the recipe below and tag me in your recreations on Instagram @flourandspiceblog – your feedback always keeps me going!
Caramel Custard Recipe Card
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Caramel Custard Recipe
Eggs 3/4 cup
Milk 2 1/2 cups
Vanilla essence 1 teaspoon
Take quarter cup of sugar in a thick-bottomed pan. Add a few drops of water and heat till the sugar caramelizes. Pour the caramel into a mould and let it settle by cooling.
Heat milk either in a microwave oven or on gas flame. Place a metallic ring in the pressure cooker. Add four cups of water and heat. Break eggs into a bowl.
Add half cup of sugar, vanilla essence and mix gently with a whisk. Add warm milk and mix. Strain the mixture. Pour the egg-milk mixture into the mould with the caramel.
Cover with aluminium foil and place it in the cooker. Cover with lid and steam for twenty-five to thirty minutes. Do not use the whistle. Remove when done.
Serve, turned out with caramel side up, either hot or cold.
Calories : 1313 Kcal
Carbohydrates : 178.7 gm
Protein : 43.2 gm
Fat : 47.2 gm
Other : 0
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