Thursday, July 25, 2013

Caramel Pudding Recipe - Caramel Custard Recipe


Print Friendly and PDF

caramel pudding


Caramel pudding recipe; a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding.

All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard.

caramel pudding


Okay lets talk about this pudding!!  I used 4 eggs because amma said so eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!!

caramel pudding recipe 1


I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is important that once steam comes, you should simmer the fire.....otherwise the custard might curdle (if it is your unlucky day!!) and sometimes, it might boil over too....so to avoid any unwarranted mishaps, I recommend to simmer the fire for 10-12 minutes, switch off the fire and let it stand another 5 minutes or so.....then take it out and once it comes down to room temp....refrigerate. preferably overnight!!

For caramelizing, I am using the same good old pan....no adding water or anything!! just sugar....follow my instruction on this....and lastly, forgive my custard pan....it has withstood "caramel" harassment for some 16 years or so!!

Let's start cookin!!

 How to make caramel pudding recipe with step photos 
Recipe source: Amma.
Serves: 4-5
First we have to make the caramel and prepare the custard pan. I am making the caramel in the pan itself. Switch on the fire, and put 3 tbsp on the dish with which you are making the pudding. Place it on the stove. Please reduce the heat to medium.
caramel pudding recipe 2


In about a minute or two, the sugar will start to brown.....and yes you have play with flame...from medium to low and low to medium.
caramel pudding 1


Keep the flame to lowest once it starts browning...and when it reaches a nice dark amber color, switch off the fire.

Swirl the pan with tongs...and please be careful, caramel is very hot and can cause severe burns....no children allowed while making caramel :)


Carefully spread the caramel in the whole pan. Leave it to cool down....yay!! our caramel base is ready. Once it is cooled down, it might have some cracks....never mind that.


Now gather the stuffs for the custard! 4 eggs, 1/2 cup sugar, and 500 ml milk

Into the blender, add in the eggs and sugar.


And blend for a minute.


Pour the milk into it. And blend again for a minute or two. The milk I used is not boiled as it is pasteurized.


Pour this into the prepared custard pan.

This is the steamer I used.... battered and the most used utensil of my kitchen!!


Showing off my new custard pan, small size!! The pan which we prepared for the pudding is on the left and you can see some cracks on it.....the caramel once cooled down....will have some cracks.


Place the custard in the steamer....and close the lid. Once steam comes, simmer for 10-12 minutes and then switch off fire and leave it for another 5 minutes.


Custard pudding is ready. Allow it to cool down to room temp. I prepared this at night as I like them to be refrigerated overnight.....for better setting of the pudding!!


To serve, run a knife through the sides of the pan and then place the pan on the plate you are serving, bottom side up....and slowly pull up the pan.


Amazingly silky and smooth custard pudding....for you!!
caramel pudding recipe 5


Caramel lovers this is for you!!
caramel pudding recipe 3

Update (My notes): 
#I have had queries whether the pudding can be made other than using the steamer. You can also bake in the oven, preheat oven to 180 degree C, place the custard pan into another bowl/larger pan filled with water (about half way). Put this into the oven and bake for 30-45 minutes or until done. Or if you have an electric cooker, you can do the same way!!!
#Queries regarding curdling; I have mentioned clearly that, if it is overcooked it will curdle...so while using the steamer, once steam comes, simmer the fire, and then let it cook on slow flame...this is important

Here is two of my favorite pudding recipes..
Quick Milk Pudding.
Pineapple Biscuit Pudding (no bake)

caramel pudding recipe - caramel custard recipe


PREP TIME: 10 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  caramel pudding  

  INGREDIENTS

  • Milk: 500 ml
  • Sugar: 1/2 cup
  • Eggs: 4
  • Sugar for caramelizing: 3 tbsp


  METHOD:

  1. Make the caramel first and prepare the pan. Put 3 tbsp sugar on the dish with which you are making the pudding. Place it on the stove.
  2. Keep the flame to lowest once it starts browning and once when the melted sugar reaches a nice dark amber color, switch off the fire.
  3. Swirl the pan with tongs and keep aside.
  4. To make the custard; add eggs and sugar in a blender. Blend for a minute.
  5. Add the milk and again blend for a minute.
  6. Pour this into the prepared custard pan.
  7. Boil water in a steamer and place the custard in the steamer, close the lid. Once steam comes, simmer for 10-12 minutes and then switch off fire and leave it for another 5 minutes.
  8. Open the lid and allow it to cool down to room temp.
  9. Keep in fridge, preferably overnight.
  10. Serve Chilled.

NOTES

  • Over cooking the custard (in the steamer) might make it curdle and hence the satiny finish may not be acheved.
  • You can also bake this in oven, by using water bath method.
  • Caramal pudding is also known as caramel flan.

©Copyright Reserved, first published on nisahomey.com

65 comments:

  1. Simply mouthwatering pudding. Nisa, take a bow.
    Deepa

    ReplyDelete
  2. Thank you for the inspiration, Deeba!!

    ReplyDelete
  3. Oh my, this looks delish, but I wouldn't even dare to try it. Thanks for sharing the recipe - will check with hubby, maybe he'll try it - lol!

    ReplyDelete
  4. Wow, this looks delish, don't think I could make it but one day may take the plunge. Thanks for sharing!

    ReplyDelete
    Replies
    1. Hey dedivahdeals, thanks for stopping by....I hope my recipe inspire you to try this one day....it is really worth the effort!!

      Delete
  5. I can remember eating this at nearly every wedding I attended in Pakistan when I was a little girl! Your creme caramel looks absolutely delicious. Thanks for sharing the recipe/instructions!

    ReplyDelete
    Replies
    1. Hi Aida, thank you so much for stopping by.....and for your kind words...yes creme caramel always bring back beautiful memories...

      Delete
  6. Wow akka pls give me that pudding to me.. am getting twmptee. Never knew that making this pudding is so easy. Thank u. Great job...

    ReplyDelete
  7. that look delicious! I hope you will share this at my Thursday Favorite Things blog hop ( you can still link up today) Hugs!

    ReplyDelete
  8. Hi!
    I have been a silent reader of your blog and have pinned quite a few of your recipies. You always make cooking so easy. Thank you for sharing . The caramel custard looks delicious,just need to reach out and help myself to a piece.

    ReplyDelete
  9. That pudding is so droolsome.....I alwz have to face a mental block when preparing caramel...ur pics made it easy for me! Thnku Nisa! Loved ur custard pan! Too cute!

    ReplyDelete
  10. Ohhhh mouth watering!!!!!!thanx for the recipe

    ReplyDelete
  11. Yummy! This looks delicious, Nisa! Pinned!

    ReplyDelete
  12. Beautiful Flan Nisa!!!! One of our favorites!

    ReplyDelete
  13. What if I don't have a steamer? Is a large pot ok?

    ReplyDelete
    Replies
    1. Hi Anon, thanks for stopping by...about your query; you can also bake this in oven, preheat oven to 180 degree C, place the custard pan into another bowl/larger pan filled with water (about half way). Put this into the oven and bake for 30-45 minutes or until done. Or if you have an electric cooker, you can do the same way!!! hope this helps...have a great day!

      Delete
  14. What is the correct measurement in cups for the milk? I'm sure what 500ml is. I can't wait to try this recipe, lools yummy!

    ReplyDelete
    Replies
    1. Hi Anon-it should be around 2 1/4 cups....500 ml is half litre...hope this helps....thank you for stopping by :)

      Delete
  15. Where I'm from we call this custard a "flan" very easy to make. So yummy, I have to do one weekly for my husband.

    ReplyDelete
  16. Nisa, this Caramel Flan is beautiful. I have always been interested in trying to make flan, but was never quite brave enough to attempt it. Your instructions are so clear and complete- I think I may be able to try it! Thank you for sharing the family recipe!

    ~Joy from Yesterfood.blogspot.com

    ReplyDelete
  17. mouth watering receipe Nisa. Surely going to try this. I love caramel.

    ReplyDelete
  18. I had a question- what is the total cooking time. You have mentioned 10 mins after steam comes. So it was around 15 mins totally for me. But is that enough for it to be cooked through? I'm confused..

    ReplyDelete
  19. awesome flan, made this yesterday. your step by step instructions made the whole process so much easier. i halved the recipe as my custard pan is small... i think i shouldnt have halved the sugar to 1/4th cup as it was a little too under-sweet for me. next time i shall add a couple more spoons sugar :) thanks nisa for this easy and delicious recipe.

    ReplyDelete
    Replies
    1. Hi Shilpa, I am so glad that your flan came out perfect......thanks for stopping by with the feedback :)

      Delete
    2. Hi Nisa. I made the pudding yesterday.It came out so well. Thank you for the recipe.

      Delete
  20. can i use cake pan instead of custard pan?

    ReplyDelete
    Replies
    1. Sure you can ...anything that fits your steamer.....though sometimes there will be some caramel stains left in the pan.

      Delete
  21. Hi Nisa,
    I dont own a steamer or an oven ... can i boil water in a big pan and then place my small container with the flan in it ..with maybe a silver foil to cover it ?

    ReplyDelete
    Replies
    1. You should cover it tightly....so that steam does not escape and the custard cooks.....so, I really do not know whether this would work!

      Delete
  22. Thank you for your step by step recipe. I tried and it came out well except that my caramel was overdone a bit....or else it was a good one....all appreciated .....thanks a lot

    ReplyDelete
    Replies
    1. Hi Parvathi! I am so glad it came out good! next time remember to simmer the fire and switch off the fire it it is almost set.....the rest of the cooking will happen by itself....another tip is tap the top middle of the pudding with a spoon and if it is wobbly then its almost set.

      Delete
  23. Hi nisa
    U hv got me drooling over ur recipe and yes this did bring back childhood memories
    Im gonna give it a try
    Love
    Syeda

    ReplyDelete
  24. Btw I wanted to ask can I make it in an idli steamer..its different from your steamer

    ReplyDelete
    Replies
    1. I think you can!! but the mantra here is to avoid very high steam, try to moderate the steam....too much heat/steam will make it curdle. hope this helps.

      Delete
  25. Is it necessary to cover ur pudding when keeping it in the oven?

    ReplyDelete
  26. wow ! looks very delicious!

    ReplyDelete
  27. Hi nisa...should we cover the mould while steaming...wont it boil out?

    ReplyDelete
    Replies
    1. No, it wont boil out, incase you are worried...why dont you use a flatter pan...(do read my instructions on the post carefully) hope this helps and good luck on it....thanks a ton for stopping by :)

      Delete
  28. Hi ! chechy. Its first time I'm writing here. I'm a regular follower of ur recipies. I tried Caramel pudding for the first time & it turned out successfully. I was so happy that i made it. Thank u very much for ur nice recipies & also pictures helps me a lot. But my finger got burned wn i ws caramelizing. It ws so painful. Also proud to have made the pudding with my burnt finger.(Amma also helped :-)!) .

    ReplyDelete
    Replies
    1. Sorry about ur finger, Haritha....so glad to know you enjoyed the pudding.

      Delete
  29. Thanks for sharing the preparation details with pictures of Appachembu....

    Appreciate it!!!!

    ReplyDelete
  30. If I sm baking the flan in the oven do I need to cover up the flan with a foil or a lid or just bake it open ?

    ReplyDelete
  31. While baking the flan in the oven do I need to cover the flan with a foil or a lid or just keep it open?

    ReplyDelete
    Replies
    1. Keep it open, no foil or lid...just the lid of the steamer!

      Delete
  32. thanks for the recipes...I prepared ...and it was nice and delicious...

    ReplyDelete
  33. Flan is a very popular desert in Puerto Rico. The bain marie in the oven is the common way of cooking. It may also be flavored with cheese and coconut. For special occasions grated coconut and maraschino cherries can be put on top

    ReplyDelete
  34. I'm realizing now that I've never had home-made pudding before. I will HAVE to give this a try!!!

    ReplyDelete
  35. It was so amazing that I tried your caramel flan recipe and alas it came out so good and your tips and methods were so useful 😚😚 .

    Thank u sooooo much . 😚

    ReplyDelete
  36. simply awzm......................

    ReplyDelete
  37. Nice and simple.... Thank you Nisa....

    ReplyDelete
  38. from where you bought this custard pan?I wanna try your recipe

    ReplyDelete
    Replies
    1. Remya, this one is very old (about 18 years) I think I bought it from Kochi...hope this helps.

      Delete
  39. Hi Nisa! This looks yummy... I do have a question. Can I cut down number of eggs as I don't like eggy taste?

    ReplyDelete
    Replies
    1. Eggs are needed to hold the pudding, you wont feel the eggy taste because of the caramel.

      Delete
  40. Thank you so much for this easy recipe....I tried it and came out perfectly!!!

    ReplyDelete

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.



Related Posts Plugin for WordPress, Blogger...