Caramel Custard is a traditional French dessert with creamy caramel over silky custard.

Time: 50 minutes


  • 2 cup milk
  • 3 egg
  • 2 1/2 cup water
  • 1 teaspoon vanilla essence
  • 3/4 cup sugar


  • In a thick bottomed pan, add 1/4th cup sugar. To this sugar, add a few drops of water and heat on medium
  • flame till the sugar caramelizes. Keeping the flame low is important or the sugar will burn. Then pour the
  • caramel into a deep bowl or mould and allow it to come down to room temperature.
  • Now, heat milk in another bowl and add 2 1/2 cups of water in it. Break eggs into the bowl. Add half cup of
  • sugar, vanilla essence and whisk the mixture gently till frothy. You may use a hand blender or whisker for better
  • results. You must keep whisking till the colour turns white.
  • Add little warm milk over this mixture and mix well. Strain the mixture and keep it aside. Now pour the caramel
  • in the mould and then add this egg mixture over it. Cover with aluminum foil. In a cooker add two cups of
  • water. Put a ring at the bottom and on top of it put the mould. Close the lid and steam for 25 minutes. Do not
  • use the whistle. Remove when done. You will have to keep the flame on medium. Once done, check by
  • inserting a skewer. If it comes out clean, your custard is ready. If not, you need to steam it for another 5-7
  • minutes.
  • Serve the custard with caramel side up, either hot or cold. You can serve it with a dollop of cream or vanilla ice-
  • cream or with the fresh fruits of your choice.