A simple dessert Caramel Custard for potluck and parties of a small crowd. We suddenly decided to prepare something for one of our friend’s B’day party and with the ingredients what ever I had at my house I prepared very easily.

Caramel Custard

Caramel Custard
Prep time
Cook time
Total time
Serves: 5
  • Egg - 3
  • Sugar - 50g
  • Vennila Essence - 3 or 4 drops
  • Milk - 500 ml ( Whole Milk)
  • Round Aluminum Tray - 1 no
To make Caramel :
  • Sugar - 5tsp ( For making Caramel Syrup)
  • Water - few drops
To prepare Caramel:
  1. In a pan add sugar and few drops of water and allow it to boil. Stir continuously until it becomes golden brown color syrup. Pour this syrup in a round tray or round bowl and spread it.
To prepare Custard:
  1. In a bowl add eggs, sugar and Vennila essence. Beat it until it is mixed well. Add milk and beat it once again to mix well. Pour this in the tray on top of the Caramel.
  2. If in Conventional Owen, preheat it to 375. Keep the above mixture in another tray with water filled ¾. (This is to avoid burn at edges). Keep this inside Owen for 45 min.
  3. If in Stove, keep the bowl in another pan with water filled ¾ and boil it for 30 or more min until it is cooked as a soft cake.
  4. Take out and keep it outside. After it cools down, keep this in fridge.
  5. Turn this tray upside down into another flat plate while serving. (Before turning make sure to free the Custard edges from tray with a knife for easy releasing)

(*) Recipe from Vahrehvah.