Caramel Custard (Pudding or Caramel Flan with Custard Powder)
This Caramel Custard — also known as Caramel Pudding or Caramel Flan — is a smooth, creamy, and melt-in-your-mouth dessert made with milk, sugar, and custard powder. The glossy caramel topping over the velvety custard base creates a classic treat that’s loved in every Pakistani and Indian home.It’s simple, eggless, and made with pantry-friendly ingredients, yet looks and tastes like a restaurant-style dessert. Perfect for celebrations, family dinners, or a sweet surprise for guests.
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Servings: 3 Persons
Equipment
- 1 Steel Ring Bundt Mold
Ingredients
To Make Caramel
- 2 tablespoon Sugar
- 50 ml Water
For Custard
- 50 g Custard Powder Dissolve in ½ cup of water
- 2 cups Milk
- ½ cup Sugar
- 1 tablespoon Corn Flour Dissolve in 1 cup of water
Instructions
Preparation of Caramel
- In a pan, combine sugar and water, and cook over medium heat, stirring gently. Within a few minutes, the sugar will begin to melt and caramelize into a golden-brown syrup.Note: Don’t overcook! Overheated caramel can turn bitter.
- Once you see a rich amber color and slightly thick consistency, quickly pour the caramel into your pudding mold before it hardens.
- Tilt the mold gently so the caramel coats the bottom and sides evenly.
- Set it aside for a few minutes to firm up.Note: (If your caramel hardens too quickly, just reheat it with a splash of water on low heat).
Preparation of Custard Mixture:
- In a small bowl, dissolve vanilla custard powder with a little milk or water to create a smooth paste.
- Now, in a saucepan, add milk and sugar, and bring it to a gentle boil.
- Slowly pour in the custard paste while stirring continuously to prevent lumps. Cook on low heat until the mixture thickens slightly.
- In another small bowl, mix cornflour with water and add it to the custard. Keep stirring — the mixture will turn silky and creamy in just a few minutes.
Set The Pudding
- Use a steel ring mold to get bundt shape. Pour the Caramel in the mold and give it 5 to 6 minutes to set.
- Now pour the warm custard mixture over the caramel-coated mold, and spread it evenly.
- Let it cool to room temperature, then refrigerate for at least 1 hour (longer if you can wait — it tastes even better chilled!).
- Once set, gently loosen the edges with a knife, flip onto a plate, and admire the glossy caramel top dripping over the soft, creamy custard base.
- Slice, serve, and enjoy every spoonful of this nostalgic dessert!
Video
Notes
- Caramelization matters: When making caramel, cook the sugar on medium heat and keep stirring until it turns golden brown. Avoid overcooking — a few extra seconds can turn it bitter.
- Work quickly: Once the caramel reaches that perfect amber color, pour it immediately into your pudding mold. Caramel hardens fast, so timing is everything.
- Smooth custard texture: Always mix custard powder or cornflour with a little cold milk or water before adding it to hot milk. This prevents lumps and keeps the pudding silky.
- Constant stirring: Stir continuously while cooking the custard mixture. This helps it thicken evenly and gives that velvety texture.
- No oven needed: If you don’t have an oven, don’t worry! You can steam it or simply chill it in the refrigerator for a perfect set.
- Perfect setting: Refrigerate the pudding for at least 1 hour (or overnight) before serving. This helps it firm up and makes unmolding much easier.
- Unmolding tip: Run a knife gently around the edges of the bundt shape ring mold and dip the base in warm water for a few seconds — the caramel will loosen up and give that glossy top.
