Here’s a simple homemade caramel egg pudding (no oven version first, plus oven option).
Caramel Egg Pudding (Custard Pudding)
Ingredients
For caramel
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½ cup sugar
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2 tbsp water
For pudding
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2 cups milk
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3 eggs
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⅓ cup sugar (adjust to taste)
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1 tsp vanilla essence
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Pinch of salt
Method 1: No-Oven (Steamed)
1️⃣ Make caramel
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Heat sugar + water on medium flame.
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Do not stir; swirl the pan gently.
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When it turns golden amber, quickly pour into pudding mould / bowl.
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Tilt to coat the base. Keep aside.
2️⃣ Prepare custard
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Heat milk till warm (not boiling).
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In a bowl, beat eggs lightly.
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Add sugar, salt, vanilla.
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Slowly add warm milk while mixing gently.
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Strain the mixture (important for smooth texture).
3️⃣ Steam
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Pour custard over set caramel.
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Cover mould with foil or plate.
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Steam on low flame for 30–35 minutes.
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Check with toothpick — it should come out clean.
4️⃣ Cool & unmould
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Cool completely.
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Refrigerate 2–3 hours.
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Run knife around edges, invert onto plate 🍮
Method 2: Oven-Baked (Optional)
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Bake at 160°C (320°F) in a water bath for 40–45 minutes.
Pro Tips
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Low heat = no bubbles.
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Don’t overbeat eggs → silky pudding.
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Caramel should be amber, not dark brown (bitter).
Flavor Add-Ons (optional)
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Orange zest
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Coffee powder (½ tsp)
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Cardamom powder (tiny pinch)
If you want condensed milk version, extra-firm texture, or eggless caramel pudding, just say 😄🍮