Maa's Caramel Custard

A dessert that I used to have aplenty while growing up -- yeah, yeah so much so that I stopped liking it. These days, I like to have it once in a while, in very very small servings. Since hubby dear just loves it, I learned how to make it from Maa. Of course, to also make it when I miss home and want some food that can take me back to the growing-up days and provide the calming effect!. Here it is -- The caramel custard.


Ingredients (makes 8 servings)

White sugar - 1.5 tbsp + 8tbsp = 9.5 tbsp
Milk - 2 cups
Eggs - 6
Vanilla essence - 1/2 tsp
Nutmeg Powder - a pinch
Step 1 - Caramel Prep

Take 1.5 tbsp sugar and heat in the container you plan to set the caramel custard in. The sugar caramelizes and develops a wonderful golden red color. Spread it out over the entire bottom of the container. This will show up in the caramel custard when you invert it out of the container into a plate.

Tip - To ensure the caramel remains spread out, you can spread it out and then place the container in cold water such that the bottom cools down.

Step 2 - Custard Prep - Liquid mix

Beat the eggs with vanilla essence. Add this to the milk and sugar mixture. Make sure that the sugar is well mixed with the rest of the mixture.

Tip - Don't beat the eggs too hard. The more foam you develop, the custard becomes less soft in texture.

Step 3 - Custard Prep

Heat the pressure cooker with some water. Place the container with caramel from Step 1. Add the mixture from Step 2 to the container. Close the lid with the weight. Cook for 1 whistle on high heat (approx. 10 mins) and 5 mins on Medium heat after that. Put the heat off and let it stand till it cools down to room temperature.


Refrigerate the caramel custard and serve cold. There are definitely some exceptions like my dad who like it a little warm. Enjoy the subtle flavours of this easy dessert!

Update on 03/30/2008 - Alternative receipe from Paula's Home Cooking of Food Network (Thank you, Paula!)

1/2 cup sugar + few drops of water - for caramel
3cups milk - 5 eggs - 1/2 cup sugar - 1 tsp vanilla - pinch of salt - Mix well and fill up the individual containers.
Bake at 350 degree Fahreinheit for 1 hr in a hot-water bath

Update on 03/15/2012 - Sharing a lovely presentation of caramel custard we had in a resort in Cancun, Mexico.