You Don’t Have To Be An Expert To Make This Custard Pudding (Crème Caramel)

This simple pudding could be made by anyone even those who say they are not skilled in cooking. But the only bad thing with this pudding is that as soon as you made it will be gone, so your friends will bother you to make it again.

Custard Pudding

Difficulty: Very Easy
Time: 40 min

Number of servings: 6  cups of 100ml


40g (1.4oz.) granulated sugar
1 tbsp. water
3 eggs
300ml milk
60g (2.1oz.) granulated sugar

Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recry stallize if you mix it with a spoon.) Pour the sauce into heat-resistant cups before it gets hard.
Microwave the milk for 2 minutes just until warm. Add 2 tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture. Strain through a strainer to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminum foil.
(Steam in the Pan)
Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Puddings), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for 5 minutes with the remaining heat. Serve warm or put in the fridge to serve cold.

Note: Grease the cups with some oil or butter so the pudding will slip out easily.

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