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· August 25, 2021

Decadent Caramel Custard

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easy caramel pudding

Have no fear, this decadent caramel custard is here! It’s the perfect dessert for any occasion, and it’s a great option to bring for potluck too!

When my mom brings this out at a family gathering it will be gone in minutes. Everyone will fight their way in line just to secure a piece. It’s light, silky and sweet; honestly, a heavenly treat!

Pssst. Here are some other desserts to try out:

  • Easy Lazy Banana Coffee Cake
  • Apam Balik (Malaysian Pancake Turnover)

RECIPE

easy caramel pudding
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Caramel Custard

Delicious caramel custard pudding/creme caramel with just 4 simple ingredients! Easy and simple, perfect for snacks, desserts and parties!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert, Snack
Keyword: culture, dessert, easy
Servings: 2

Ingredients

Custard

  • 3 eggs
  • 1/2 cup evaporated milk see notes
  • 1/2 cup sugar

Caramel sauce

  • 6 tbsp water
  • 1/2 cup sugar

Instructions

Caramel sauce

  • In a sauce pan, add water and sugar for the caramel sauce. Mix well so the sugar dissolves.
  • Turn the heat on medium and heat up the mixture occasionally stirring. Once the sauce starts bubbling, turn off the heat after 15 seconds.
  • Immediately pour the sauce into heat safe bowls or ramekins.
  • Set aside for it to cool.

Pudding

  • Break the eggs in a bowl and beat it lightly.
  • Add sugar and whisk lightly until sugar dissolves.
  • Heat up the evaporated milk in the microwave for 30 secs and gradually pour it into the bowl while whisking.
  • Keep whisking until everything is mixed well but careful not to make the mixture foamy.
  • Using a sieve, sieve the egg mixture into the different heat safe bowls/ramekins and cover with foil.
  • Heat up your pot/steamer and once the water boils, add the caramel pudding bowls and cover the pot with a lid. Let it cook for 15-20 minutes.
  • Once the time is up, turn off the heat and let it stand for another 5 minutes. The custard should be firm to touch. Let it cool in the fridge for at least an hour.
  • To serve, run a blade around the sides and take a serving plate to cover the bowls/ramekins. Flip it over. Tap the bowl a few times and remove it slowly. Enjoy!

Notes

*The evaporated milk should be warm and not hot so it won’t cook the eggs.
*I used brown sugar, white sugar will work too. 
*Don’t cook the sauce for too long or the sugar will burn.
 

Other recipes you'll like:

Malaysian style fried butter shrimp prawn easy recipe delicious egg flossMalaysian Fried Butter Shrimp/Prawn Apam BalikApam Balik (Malaysian Pancake Turnover) banana coffee cakeEasy Lazy Banana Coffee Cake
Hainanese Chicken Rice
10-minute Spicy Cheesy Udon

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A 20-something year old dreamer sharing foods of her culture, experiences and cravings.

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