Custard Caramel

Recipe by
Total Time:
30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • 2 - egg whites
  • 1 - egg yolk
  • 1 tsp - lemon juice
  • 425 ml - milk
  • 2 tbsp - sugar
  • 3 tbsp - sugar
  • 1 tsp - vanilla essence
  • 1.5 cup - water
  • 6 tbsp - water

How to Make Custard Caramel

  • Boil the water and sugar on a low flame until the sugar completely dissolves
  • Then increase the fire and let the water boil
  • Now boil until the syrup turns golden yellow.
  • Pour this into 4 pudding moulds or cups that can be put in the pressure cooker for steaming
  • Gently move the moulds with the syrup around, so that it coats the insides.
  • For the custard:
  • Beat the yolks and the whites separately.
  • Now add the sugar and beat well while adding the essence to the eggs.
  • Now boil the milk, in the same saucepan used to make the caramel and pour the beaten egg mixture in it.
  • When the milk and egg mixture gets cooked, pour it in the caramel coated moulds.
  • Cover the moulds/cups with double grease proof paper and place it in a pressure cooker, with sufficient water.
  • Pressure cook for 3-4 minutes
  • Recipe Courtesy: Mangalorean Recipes