Caramel Pudding l Caramel Custard

Caramel Pudding is a baked custard, which is easy to make with the ingredients available around home. The bittersweet taste of caramel custard sets it apart from other puddings.

The deep brown color above the custard is a showstopper in caramel pudding.


To caramelize
Sugar – ¾ cup
Water – ½ cup

To make custard
Eggs – 4 nos
Milk – 3/4 cup
Condensed milk – 1 tin = 395 gm = (1¼ cups)


In a saucepan, over medium heat, add sugar and water.

Stir constantly until sugar is dissolved.

Allow mixture to boil. When mixture comes to a boil, stop stirring. Allow it to turn into a deep brown color, i.e, caramel color.

Place 8 ramekins in a baking tray. Divide and pour 2 tbsp of caramel mixture into 8 ramekins each.

In a bowl, add eggs, milk and condensed milk. Beat until the mixture is smooth. Divide and pour the custard mixture between ramekins. Now pour water onto the baking tray so that half of the ramekin is sitting in water.

Preheat the oven to 180 degrees Celsius.

Bake for 25-30 minutes until the custard is set.

Remove baking tray from oven. Now remove ramekins from baking tray. Allow it to cool for 20 minutes.

After 20 minutes, transfer the ramekins to the refrigerator. Allow it to chill for 3 hours.

After 3 hours, take out ramekins out of the refrigerator, run a knife deep around the edges of the ramekins so that custard demolds easily.

Place a serving plate on top of the ramekin and flip the baked custard. Creme caramel is ready.

Note:- You have to be a bit careful while preparing caramel syrup when scalding hot.

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