Caramel Custard
Prep time
Cook time
Total time
Here is a super-easy version of the classic, Caramel Custard. A velvety dessert with little or no effort at all! Sweet deliciousness!
Recipe type: Dessert
Serves: 4 servings
  • 500 ml Milk
  • 3 large eggs
  • 4 to 5 tablespoons Sugar- for the custard (depends on how sweet you prefer)
  • 3 tablespoons Sugar for caramelizing
  • A few drops Vanilla essence/flavour- optional
  • A few crushed walnuts for garnishing
  1. For the Caramel:
  2. Take 3 tablespoons of sugar in a saucepan and caramelize it on a low flame by stirring constantly. Once the sugar turns dark brown in colour add about three tablespoon of water, stirring constantly. Continue to stir till you get rid of any lumps that may form. Switch off the burner.
  3. Pour the caramel in the baking molds/dish, to set.
  4. For the Custard:
  5. Dissolve ⅘ tbsp of sugar in luke- warm milk. Try not to make it too sweet. You may add vanilla essence/flavour (optional).
  6. In a separate bowl, beat three eggs and add milk… mix it well (no need for electric blender or whisker).
  7. Pour the milk and egg mixture over in the baking molds/dish (the caramel would have hardened by now).
  8. Pour about 1 inch of water into a deep baking tray; place your baking mold/dish in it.
  9. Bake in the oven for about 25 minutes at 185 degree centigrade (bottom coil only).
  10. Switch off the bottom coil and switch on the top coil for about 5 minutes towards the end of baking time.
  11. Insert a skewer to check if it’s done, it should come out clean.
  12. Let it cool completely before de-molding the caramel custard from the mold/dish, gently, turning it upside down in the serving plate.
  13. Refrigerate and serve it chilled… garnished with walnuts.
Recipe by Hooked on Homes! at