Caramel Pudding

Recipe by
Total Time:
2-4 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 1 - egg
  • 1 cup - milk
  • 2 tbsp - sugar
  • a few drops of vanilla essence

How to Make Caramel Pudding

  • Take a baking pan (or a steel box of the size of a cake) that fits into a cooker and sprinkle 5-6 tsp of sugar in it.
  • Hold it over a small flame until the sugar starts to caramelise.
  • Spread the caramel evenly over the dish so that it covers the entire base. Remove and keep aside to cool.
  • Boil the milk in a pan and set aside until it cools down to room temperature.
  • Take a wide mixing bowl and beat the egg, using an electric hand mixer, until it gets foamy.
  • Blend in the sugar and beat once more.
  • Add the cooled milk slowly and blend well.
  • Add a few drops of vanilla essence and blend again.
  • Pour the mixture into the baking dish on the cooled caramel layer.
  • Pour 2 inches of water into the cooker and place the dish into it.
  • Steam it for 15 minutes on low flame with the weight on.
  • Once done, remove the dish and set aside for cooling.
  • Place in the refrigerator for 2 hours.
  • Before serving, cut the entire edge of the pudding along the sides using a knife in order to loosen it.
  • To serve, cover the dish with an upturned plate and overturn the dish so that the pudding slides onto the plate.