Decadent Caramel Custard

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

Caramel Custard

Delicious caramel custard pudding/creme caramel with just 4 simple ingredients! Easy and simple, perfect for snacks, desserts and parties!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert, Snack

Servings 2

Ingredients

  

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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.

 

Keyword culture, dessert, easy

Did you try this recipe?I would love to know how it went! Please leave a rating, comment down below, or tag me on Instagram @FarahJEats.

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