Caramel Custard Pudding


Caramel Custard Pudding

Servings 5 servings
Prep Time 20 minutes
Cook Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 50 minutes


  • Oven
  • Cup


The Pudding

  • 3 eggs
  • 60 g sugar
  • 250 g milk

The Caramel

  • 60 g sugar
  • 30 g water
  • 20 g hot water


  • Preheat the oven to 300°F (150°C).
  • Put the sugar and water in a pot on the medium heat until the sugar starts turning golden.
  • Quickly add the hot water and stir (Be careful when you pour hot water into caramel sauce. You have to avoid the hot sauce splashing and burning your hand)
  • Pour the caramel evenly into the custard cups, and put them into a fridge. (The caramel sauce needs to harden completely before you pour in the flan mixture.)
  • Add the eggs into a bowl, lightly beat the eggs with a balloon whisk but not foamy, and place aside.
  • Add the milk and castor sugar in a pot. Heat and stir until all the sugar is dissolved, then Remove from the heat.
  • Pour the milk mixture into the eggs slowly and stirring constantly.
  • Pour the egg mixture through a sieve two times into a container.
  • Take the custard cups out of the fridge, and fill the custard cups with the egg mixture.
  • Prepare the water bath with a deep tray. Place the custard cups in the tray and pour hot water into the tray.
  • Bake in the preheated oven 300°F (150°C) for 25~30 mins.
  • Remove from the oven, let the cups cool down completely. And place them into the fridge for a 3~4 hours.
  • Using the tip of a knife to scrape the side of the cup, place a plate on top of the cup and turn it upside down. Serve the caramel custard pudding on a plate.
  • Finish and enjoy your time.
Course: Pastry
Cuisine: British
Keyword: Caramel Flavour, British

Tools & Equipment

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