Cream Caramel

Recipe by
Total Time:
3 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Steam Recipe
Difficulty: Medium

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  • Egg - 3
  • Milk - 2 cups
  • Sugar - 3/4 cup
  • Water - 1.75 cups
  • Vanilla essence - 1/2 tsp

How to Make Cream Caramel

  • To make caramel :
  • In a small heavy saucepan, combine 1/2 cup sugar and 1/4 cup water.
  • Place pan on low heat and stir until the sugar is completely dissolved.
  • After sugar is dissolved increase heat to medium and continue cooking.
  • Stir continuously, until the syrup turns a deep golden colour.
  • Remove pan from heat.
  • Wearing a oven mitts, pour the caramel into a 1 litre mould.
  • Tip and turn the mould to evenly coat bottom and sides.
  • Scald milk and allow to cool naturally.
  • In a bowl, beat eggs lightly to mix yolks and whites.
  • Add vanilla essence and remaining sugar to eggs.
  • Gradually add milk, stirring constantly.
  • Pour the mixture into the caramel coated mould.
  • Cover the mould securely with aluminium foil.
  • Pour water into the cooker and place a grid above the water line.
  • Place the mould on the grid.
  • Close the cooker, bring to full pressure and then reduce and cook for 10 minutes.
  • Remove the cooker from heat and allow it to cool naturally.
  • Once cool, remove from cooker and allow custard to cool to room temperature and refrigerate.
  • Place a serving dish on top of the mould and invert.
  • Shake gently to release.
  • Remove mould and serve custard chilled.