Caramel Custard Pudding

Cool Caramel Custard Pudding in the summer weather is so satisfying and delightfully indulgent as a dessert for the epicurean. Below is my aunts recipe, which I have always savored and cherished.

Caramel Custard Pudding

The current recipe is a stove top preperation method for the pudding, so that people who do not have an oven also can prepare and enjoy this delicious dessert. I use an aluminium vessel (with a lid and the capacity of 500 ml) for this recipe that fits easily into the pressure cooker.

An Aluminium Vessel

The caramel custard pudding is cooked in the ‘double boiler’ method. The aluminium vessel with the caramel custard is placed into a larger saucepan with boiling water and allowed to cook until set.

Caramel Custard Pudding

Ingredients:

Sugar – 4 tbsp
Water – 1/4 cup
Milk – 500 ml
Sugar – 6 tbsp
Custard powder – 1 tbsp
Eggs – 4, large
Cardamom powder – a pinch

Method:

1. In an aluminium vessel, add the first two ingredients and stir to dissolve the sugar. Keep the vessel on medium high heat on the stove and let it cook until you see brown colored bubbles. Let it darken just a little bit. Remove the aluminium vessel from heat immediately using tongs and tilt the pan to spread the caramel evenly all around at the bottom of the pan. Let it cool, keep aside. This is the prepared Caramel, it sets quite quickly.
2. Now, in a different saucepan, boil milk once. Remove from heat and let it cool down. Once lukewarm, add the remaining ingredients and using a hand blender, blend it smooth. Or you could also whisk it for a minute using a whisk or an egg beater. Make sure the mixture is smooth. Using wire mesh strainer, strain it into the aluminium pan with the cooled caramel layer and cover with the lid. If you do not have a cover use an aluminium foil.
3. Take a large saucepan and put the covered aluminium vessel into it. Pour water carefully into the large saucepan, so that the aluminium pan is half way submerged into it. Cover the large saucepan with a lid and let it cook on medium high for 15-18 minutes. Later, remove from heat and let it cool down. Carefully remove the aluminium pan from the large saucepan and refrigerate it for about 2-3 hours. Serve it the same day. Just when you want to serve it, run a knife along the sides and carefully invert the aluminium pan onto a serving platter. Cut the pudding into wedges and serve immediately.

***

With increasing number of H1N1 influenza (swine flu) cases worldwide, as well in my city of Toronto, I advise everyone to keep safe and take the necessary precautions. Wash your hands frequently and thoroughly. Avoid touching your eyes, nose, and mouth unnecessarily. Take care!

Luv,
Mona

27 thoughts on “Caramel Custard Pudding

  1. Salam sister 🙂 I’m just wondering, how do you exactly remove the custard from the vessel? Won’t it fall apart? Gonna try this for Iftaar today! Thank you!

    WaAlaiKumAsSalaam Amal, just invert the container of custard onto a platter. Inshallah it wont fall apart.

  2. Asalamu alaykum ! Your recipie is lovely. But i don’t have a pressure cooker. So I have to use the double boiling method. I’m new to cooking, so could you please tell me if the aluminium vessel can touch the bottom of the larger saucepan? Or should it be halfway up the larger saucepan? And also is it alright if there’s just a few centimeters between the two, from the sides?

    WaAlaiKumAsSalaam Azha, the aluminium vessel can touch the bottom of the larger vessel or even float in the larger vessel. Only thing to take care of is to add water in the larger vessel such that it comes half way through the aluminium vessel.

  3. It came out watery and lumpy at my first attempt, and wouldn’t sit even though i simmered it for 1:30 Hrs 🙁 I didn’t use this recipe, i’m guessing i used too much milk and fewer eggs than necessary to congeal properly

    Noah, this a tried and tested recipe passed on to me by my aunt. I suggest you try it again carefully taking care of all the amounts of the ingredients given above.

  4. salaams mona ur recipes r lovely together wid mouth waterin pics..this custard pudding i usually have found others doin it in an oven..can ur recipe b done in d oven too..lemme no cuz some of us do not have aluminium vessels like dis..
    jazakallah

    WaAlaiKumAsSalaam Khadeejai, I think you can use any heat resistant container with a lid, smaller in size that fits into the pressure cooker. I haven’t ever tried this recipe in oven, so I am not sure, but you can give it a try. ~Mona

  5. hey mona this looks absolutely delish!!! i make mine with similar ingredients but once i dared to go crazy & experimented adding orange zest… it gave it a suprisingly pleasant flavour twist! u shud try it, i’m sure u’l enjoy it as much as we all did at my place 🙂

    Hiba, Inshallah I will try it. Jazakallah khair for sharing your idea. ~Mona

  6. wonderfull recipe and i wud like to thank you for concerning about our health and giving us tips aginst swine flu.god bless you.

  7. Hi Mona , the custard looks perfect, i love ur bartan too , with the lid ….did u get it from hyderabad?

    Rahin, I bought that utensil from my visit to Saudi Arabia. ~Mona

  8. My all time favorite dessert,the first kind of pudding I learned to make after shaadi,from a hyderabadi saheli.
    My edges usually come out uneven,yours looks perfect,Mona:)

  9. my daughter love caramel pudding i add sweatened milk in place of milk n sugar it gives good taste try this

    Waseem, Jazakallah khair for sharing your tip. ~Mona

  10. wow,pudding looks so good that,I feel like digging into it .i tried making so many times,mine never comes out perfectly as yours,my pudding gets soggy while it is steamed.

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