Caramel Custard | How to make Caramel Custard Recipe | Flavour Diary

Caramel Custard is a french dessert, which is popular in many parts of the world too. While i was working in india, I tasted this yummy delicious dessert in a restaurant at team lunch. I loved the caramel taste and the silky texture and from then on i was planning to make this recipe at home, but never got a chance to do. Few months back when my in-laws came to visit us i tried this and it turned so yummy that plate was cleaned at one go. This time, i made it for a get together as it is easily  made.

Come lets start baking it ...... 

Level: Easy
Prep time: 20 mins
Cooking time: 30 mins

Cooking technique : Water Bath
Serves: 4

Recipe adapted from here


For caramel:
Sugar - 1/3 cup (75gm)
Water - 2 tablespoon
For Custard:
Eggs - 3 large
Sugar - Approx 1/2 cup (100gm)
Milk - 2 cups (500 ml)
Vanilla extract - 1 teaspoon
A pinch of Salt


 Step 1:For caramel, in a pan add sugar and water. Cook on medium heat, stirring constantly with a wooden Spoon. When the sugar is completely dissolved, bring it to a boil without stirring until the colour turns into dark caramel brown. (Fig 1) Quickly pour the caramel into baking tin and set aside.
Caramel Custard Fig 1

Step 2: In a sauce pan, bring milk to boil and then let it cool for 10 minutes.In a bowl, break in the eggs and add vanilla extract, salt, and sugar. And whisk until it is yellowish white.Then strain the milk through a fine sieve onto egg mixture in the bowl, stirring constantly. 
Caramel Custard Fig 2
Step 3: Fill the tin with egg,milk mixture and arrange it in big tray. Then pour boiling water carefully into the tray, halfway up the sides of baking tin.Bake at 340 degrees F (170C) for 30 minutes, or until the custard is set. (Fig 3)
Caramel Custard Fig 3

Step 4: Now remove the tin from the tray and let it cool completely. Then refrigerate.Run knife around the edges. Place a dish on top of the tin and turn upside down.

Be careful while pouring the caramel into the tin, as it is tooo hot.


  • Always make your tin/s warm, so that it won't crack when you pour the caramel.
  • Turning out larger dishes requires an extra care, as the custard easily splits (you can see in my pic).But it taste as delicious as it has to be.You can pour in small tins (ramekins) for individual portions, baking time may vary.
  • We can even make on stove top, follow all the steps instead of tray take pressure cooker or big pan so that tin should fit in. For pressure cooker don't keep the whistle.

Bon appetit  :)

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