Caramel Custard Recipe

Caramel Custard is a preferred dessert known all around the world. It’s a french dessert often called in many various names like Creme caramel, Caramel Pudding or Flan. It is comparatively easy to make using only a handful of ingredients like milk, sugar, eggs and vanilla. But there are few techniques for making the proper creme caramel which I actually have shared on this post. Learn how you can make the proper caramel for caramel custard and this silky smooth pudding with step-by-step pictures and video. For Eggless option, check my caramel custard without eggs and this version of Mexican Flan.

Caramel Custard

Caramel custard is personally my favorite dessert on the planet. If there’s this dish within the menu, I might definitely go for it. I actually have made this dish over and over with a number of trials and errors over the past decade. And I believe I actually have mastered the recipe and that is one in every of the simple method and taste perfect. Check my other pudding recipes too.

You would possibly find so many recipes for Crème caramel all overt the web. Some recipes uses eggs + egg yolk to make caramel custard. But I do not prefer doing that way because I believe it’s a waste of the additional egg whites. So I actually have perfected a recipe which uses 2 whole eggs for 4 servings.

About Caramel Custard (Creme Caramel)

Caramel Custard is a lot of our favourite dessert. It’s an egg custard recipe which is served with its own caramel sauce. So good cold, but some prefer it warm too.

Crème caramel, flan, caramel pudding or caramel custard is a custard dessert with a layer of clear caramel sauce. That is one in every of hottest dessert world wide called with different names.

Caramel pudding is made with eggs, milk, sugar and vanilla. Optionally ingredients like orange zest, cinnamon, cardamom is added. The strategy of making caramel custard involves just few steps. Boil the milk, make the caramel, mix the custard, fill moulds and bake in bain-marie.

The taste of this relies within the caramel which you make. In the event you cook the caramel for a very long time the caramel might get bitter which in turn makes the custard bitter. I actually have shared step-by-step pictures for you to grasp clearly.

Making creme caramel pudding is straightforward but a bit of time consuming. It’s baked in oven over a water bath. Chilling in fridge for no less than 4 hours may be very essential. I’m sure it’ll take no less than 6 to eight hours from making to eating. 

Do not have much time available. Then why not check my Bread Pudding, Caramel Rava Pudding, Caramel Bread Pudding, Chocolate Pudding and Self Saucing Chocolate Pudding.

Caramel Custard Video

My Recipe for Caramel Custard (Caramel pudding)

As mentioned I actually have made creme caramel pudding so over and over now. This recipe is the most effective and straightforward one. It calls for ingredients like eggs, milk and sugar. I take advantage of 2 whole eggs for a batch of caramel custard, you may double or triple the recipe to your preference.

Some people might get egg smell of their creme caramel pudding. If you would like to remove that smell, use a touch of ground cardamom. Also try to search out the very best quality vanilla extract. It makes all of the difference. I take advantage of vanilla paste constituted of bourbon vanilla beans, you may see the specks of vanilla beans throughout my custard.

Don’t use vanilla essence, as a substitute go for vanilla extract or my Homemade vanilla.

Caramel Custard Ingredients

Milk

Milk is the bottom for the custard. Use full fat milk for richer and dense custard. Low fat milk might be utilized in caramel custard however it doesn’t provide the true taste for the custard. Some people even use addition of cream of their custard. Nevertheless it is only optional.

Sugar

Next predominant ingredient within the making of caramel custard is sugar. It’s used each within the making of caramel in addition to custard. There are recipes which uses sweetened condensed milk as a substitute of sugar. Check my mexican flan recipe.

Vanilla Extract

Caramel custard might be flavoured with any of your favorite flavouring. I actually have shared a few of the other variation below. Essentially the most common and essential flavouring for caramel custard is vanilla. It adds a subtle aroma in addition to flavour to the custard. Pure vanilla extract helps to remove the eggy smell which the custard can have.

Eggs

Eggs are the predominant ingredients which helps the custard to set. Make certain you utilize good quality eggs. In the event you are searching for eggless alternative, then check my eggless caramel custard recipe.

Optional

some recipes uses orange zest, ground nutmeg, ground cinnamon.

Make Caramel for Caramel Pudding

Making caramel with sugar might be tricky. The caramel which we use on this recipe is different from my caramel sauce which I actually have already shared on the blog. But each recipe calls for caramelizing sugar. I actually have shared all the guidelines and tricks which I actually have learnt through the years to make the proper flowy caramel with just sugar. Make certain you read and follow it to the “T”.

There are two methods for making perfect caramel. Wet Method & Dry Method. You possibly can select anybody that you just prefer.

Wet Caramel

Wet caramel means, it has water added to sugar for making caramel. In the event you are a beginner in making caramel, I strongly recommend you to go for the wet caramel method. Since it is less prone to burn and straightforward to make.

You are taking ½ cup of sugar in a heavy bottom saute pan or frying pan (preferably stainless-steel). The rationale why I prefer steel for making caramel is, I can see the color higher in steel than in darker non-stick pans. To the sugar add in 2 tbsp of water and begin cooking.

The sugar will melt first after which starts to caramelize. It is comparatively easy, but I find the caramel is susceptible to crystallization if stirred an excessive amount of.

Dry Caramel

I prefer this method over the opposite. This method involves only sugar to make the caramel. On this method, you may make caramel faster and it’s less prone to crystallize than the opposite method.

Take sugar in a steel saute pan. Spread the sugar in a even layer. Place it on heat and let it heat for couple of minutes on medium high heat. The sugar on the edges of the pan will begin to melt. Now you begin to swirl the pan gently. You possibly can swirl the pan, but never stir. I find that when you stir, the caramel will crystallize and swirling the pan, it’ll be smooth and flowy. Once the caramel reaches the specified color you may take it off the warmth and pour within the moulds immediately.

Coating Moulds with Caramel

Once the caramel is prepared, I prefer to coat the moulds with the caramel on the edges as well. This method creates a layer of caramel coating on the edges of the pudding too. which also helps the unmoulding process easier.

I believe this is only for presentation and taste.

Caramel Custard Flavors

You possibly can flavor the custard in whichever way you favor. I actually have made caramel custard over a dozen times and have made it in several flavors possible. I prefer to steep the ingredient in hot milk before mixing into the eggs. Listed below are a few of the very best ideas for you.

Vanilla paste – it is a classic ingredient utilized in making any desserts including caramel pudding. use pure vanilla for best flavor.

Ground Nutmeg – nutmeg adds a warmth and comforting aroma to the pudding. for best aroma grate whole nutmeg by yourself.

Orange Peel or Zest – one in every of my favorite combo is orange peel and cardamom. I take advantage of a vegetable peeler to peel off the skinny orange skin without the white membrane. Bruise them barely together with your hands before adding it into the milk. Orange might be grated using a microplane zester for strong infusion.n

Cinnamon – use an entire stick of cinnamon when heating milk. Optionally you need to use a touch of ground cinnamon.

Cardamom – I prefer to bruise cardamom pods using my mortar and pestle before adding into the milk, optionally a pinch of ground cardamom might be used.

Make Creme Caramel (4 Easy Steps)

Infusing Milk – heat milk and infuse together with your favorite flavours. On this recipe I used orange and cardamom.

Caramel Making – Start by making the caramel. Take sugar in a pan. Heat and cook swirling the pan till the color changes golden. Pour into moulds.

Custard – Mix eggs, sugar, vanilla and milk. Strain this two times and fill moulds.

Baking – baked in a water bath or bain-marie. Bake, chill in fridge, unmould and serve.

Mould to make use of for Caramel Custard

Caramel custard might be set in several moulds. It has a bent to tackle the form of the moulds you utilize. So use any moulds as per your preference. 

Steel Moulds – I used mini steel pudding moulds from daiso which is food grade. It is well available online. The moulds are completely non stick. The moulds which I used is 2.4 inches in diameter. It may well hold around 125 ml of liquid.

Ramekins – the more basic convenient approach to make caramel custard is in ceramic ramekins. Depending on the dimensions of the ramekins the baking time will vary. 

Baking Tray – In the event you don’t have the patience to fill individual moulds. Pour the pudding mixture in a greased baking tray or any glass dish and bake. Once it is ready you may slice and serve. 

Bain-Marie or Water Bath

Bain-marie can also be known a water bath or double boiler. It’s a french technique during which the custard is baked in a tray stuffed with hot water. The inner container is immersed about halfway into the recent water and baked. It is a gentle way of baking, typically used for baking cheesecakes and delicate custards.

This bakes the custard more gentle without the cruel sudden heat from the oven which makes delicate custard with eggs to curdle.

Expert Suggestions

Selecting the Right Ingredients

This recipe uses minimum ingredients. So the standard of the ingredient is significant to make the very best tasting pudding. Make certain you decide top quality ingredients. Select highest quality vanilla, eggs and full fat milk.

Infusing Milk with Flavors

Some people might feel caramel pudding has eggy taste and smell. It may well be avoided by infusing milk with certain flavors like cardamom, orange peel, cinnamon and nutmeg together with a touch of vanilla.

Smooth Flowy Caramel

Certainly one of the most important struggle you may face when making caramel custard is making sugar caramel. Listed below are my pro suggestions for smooth caramel.

• Use light colored pan like stainless-steel or ceramic coated non-stick.
• Make certain the pan is heavy bottom which regulates heat and cook sugar evenly.
• Start cooking sugar in high heat which allows the sugar to begin melting around the edges.
• Swirl the pan evenly for the sugar to melt.
• Never stir the caramel with spoon or whisk. Swirl the pan and do not stir.
• Once the sugar starts to get color, reduce the flame and cook so you may control the warmth which prevents the sugar from burning.
• Pour the caramel into the moulds immediately after it gets the correct color.

Making Custard without Egg Smell

Infuse milk with different flavors which reduce the egg smell. Tempering eggs with the infused hot milk reduces the egg smell.

Filling Moulds without Spilling

I suggest you to pour the custard into the moulds after placing the tray within the oven to avoid spillage. I actually have experience on this before. Since we fill the mould with custard right to the rim, spilling happens if you try to maneuver the tray from countertop to the oven.

Bain-Marie Baking (Water Bath)

Bain-marie can also be known a water bath or double boiler. It’s a french technique during which the custard is baked in a tray stuffed with hot water. The inner container is immersed about halfway into the recent water and baked. It is a gentle way of baking, typically used for baking cheesecakes and delicate custards.

Caramel Custard Baking Techniques

The baked custard must have a slight jiggle if you shake. I means the custard has set properly. Remove the tray from oven using a pair of tongs and place it in fridge for few hours.

Unmoulding Techniques

Dip the mould gently right into a bowl of hot water. This can allow the caramel surrounding the mould to melt and un mould easily from mould. Gently ease the edges of mould you need to use your fingers or use a spoon for this step. Take your serving plate, invert it over the pudding and gently flip. Gently remove the mould, the pudding should drop into the plate by this time. If not, there is perhaps some air lock. You should utilize a pointy butter knife to ease the edges of the pudding and it should drop easily.

Storage & Serving

Creme caramel might be stored right within the mould, covered with plastic wrap upto every week. Un mould when able to serve. It may well be served because it is with the sauce which forms if you de mould. Serve cold for best taste.

Caramel Custard Plating

Cream caramel or caramel custard is most loved dessert by everyone. Making a delicious tasting caramel custard and plating it in impressive way will sure to wow your guest.

The below pictures of creme caramel is my attempt on recreating Masterchef Canada recipe. I actually have shared the video of creating spun sugar and sugar cage in my youtube channel. Make certain you check it to find out about this plating. But there are various other ways to plate caramel custard, listed below are some ideas.

• Whipped Cream – sometimes a dollop of whipped cream is all it needs.
• Fresh berries – top it with raspberry, sliced strawberries and you’re good to go.
• Edible flowers – elegant and stunning.
• Fresh fruits – love so as to add some orange segments for a citrus note.
• Fresh herb garnish – a sprig of basil or mint leaves will add some colors.

Make Caramel Custard (Stepwise Pictures)

Infusing Orange & Cardamom in Milk

1)Start by preheating oven to 180 degree C (360 Degree F). Take whole milk in a sauce pan and produce it to a boil. Don’t let it boil over, just bring it to boiling stage. This step is to infuse the flavors and likewise to temper the eggs.

2)Take it off the warmth and add in your flavorings of selection. I added couple of peeled orange skin and ground cardamom. Mix it and leave it to infuse while we make caramel.

Making Caramel for Caramel Custard

3)Take sugar in a saute pan or frying pan. Spread it evenly within the pan. I prefer to use steel pan because I can see the color of the caramel more clear.

4)Cook on medium high heat. The sugar will begin to melt around the edges of the pan. You possibly can start swirling the pan, but never stir. As you swirl the pan, the sugar will melt more evenly.

5)Now you may see many of the sugar is melted evenly. The color is rather more amber looking. That is what we would like.

Coating Moulds with Caramel

6)Pour this caramel into the moulds immediately. when you delay this step, then the caramel will carry on cooking and should get burnt. Also if the caramel cools, it’ll harden within the pan. If it happens, you’ve to reheat it again on low to melt the caramel.

7)Now with the assistance of a kitchen towel, gently swirl the mould so the caramel coats the edges of the mould. Make certain you do that step as soon as you pour the caramel into the moulds else the caramel will harden.

8)Now the caramel is coated on the edges of the mould. This sugar caramel will harden in few seconds.

Custard for Caramel Custard

9)Take eggs in a jug. I used two eggs.

10)Add in sugar.

11)Add in vanilla paste or good quality vanilla extract. This removed the egg aroma from the custard.

12)Whisk eggs with sugar and vanilla paste using a whisk. Need not incorporate air into the mixture.

13)Place a sieve directly over the egg mixture to strain the orange peel and cardamom pods. Make certain the milk mixture is warm and never boiling hot.

14)This can make certain the seeds do not get into the custard.

15)Mix eggs with milk rather well.

16)I strained the custard over again to remove the air bubbles on top.

17)Custard ready. I prefer to have the custard in a jug with a spout since it makes filling moulds easier.

Filling Moulds

18) Pour the custard into the moulds fastidiously. You possibly can fill to the highest but leave a little bit of space on top so there isn’t any spillage.

19)Now the moulds are filled. It’s able to bake. Here’s a tip for you regarding the filling. I prefer to do that step after placing the tray contained in the Preheated oven. Since the custard may spill when you fill it on the countertop after which transfer to the oven. So do it directly within the oven.

Baking in Water Bath or Bain-Marie

20)Creme caramel pudding needs to be baked in a water bath or bain-marie method. It’s nothing but pouring boiling hot water within the tray until the water comes half way of the mould. This methods bakes the custard rather more gently so that you get creamy texture.

21)Bake the pudding until the custard is ready and the highest looks wiggly when touched.

Removing Moulds from Water Bath

22)Use a pair of tongs to remove the baked pudding gently from the water bath and place it on a plate. Transfer the pudding to fridge and let it rest and set for six hours before serving.

Unmoulding the Pudding from Mould

23)That is the way it takes care of resting in fridge. I prefer to keep my pudding in fridge overnight before serving for it to set perfectly.

24)Dip the mould gently right into a bowl of hot water. This can allow the caramel surrounding the mould to melt and un mould easily from mould.

25)Gently ease the edges of mould you need to use your fingers or use a spoon for this step. Take your serving plate, invert it over the pudding and gently flip.

26)Gently remove the mould, the pudding should drop into the plate by this time. If not, there is perhaps some air lock. You should utilize a pointy butter knife to ease the edges of the pudding and it should drop easily.

27)Caramel custard is able to serve. Serve the pudding with all of the caramel within the bowl.

28)Serve caramel pudding cold.

FAQ

What’s a caramel custard?

Crème caramel, flan, caramel pudding or caramel custard is a custard dessert with a layer of clear caramel sauce. That is one in every of hottest dessert world wide called with different names.

What’s creme caramel Manufactured from?

Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is often cooked in a bain-marie on a stovetop or within the oven in a water bath.

Where does caramel custard come from?

Caramel custard also often known as creme caramel is originated from france. But there’s a really similar recipe called as tres leches flan in Mexico and an addictive dulce de leche flan originated from Latin america.

What’s the difference between flan and crème caramel?

Each crème caramels and flans has custard bases and soft caramel toppings. nonetheless, in comparison with a crème caramel, flan has a bit of denser custard.

Is cream caramel same as panna cotta?

Creme caramel is baked in a “bain marie” or steamed. Normally it’s a cooked custard pudding. Nevertheless panna cotta is often set using setting agent like agar agar or gelatin.

What is the difference between caramel pudding and caramel custard?

Each are same. But there are specific recipes which can also be known for its name caramel pudding like my caramel bread pudding and caramel rava pudding.

Can I make caramel custard vegan?

Yes you may make vegan caramel custard. I actually have a recipe for vegan caramel custard made eggless. I actually have used agar agar powder for making it. It has milk added, you may swap it for almond milk or coconut milk to make it vegan.

make eggless caramel custard?

Check my eggless caramel custard.

Can I make caramel custard without oven?

You possibly can make caramel custard without oven. There are recipes available for making steamed caramel custard and caramel custard made in microwave.

More Pudding Recipes to Try

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