Baking · serves 2

Caramel Custard

Steamed, not baked. No oven, and it turns out with a caramel top.

50 min Some work Vegetarian No oven needed

Ingredients

  • 3 cups full-fat milk
  • 4 eggs
  • 3/4 cup sugar for the custard
  • 1/2 cup sugar for the caramel
  • 1 tsp vanilla
  • Pinch of salt

Method

  1. Caramel: melt the sugar in a dry pan without stirring — swirl the pan instead. Stirring makes it crystallise. Pour into the mould immediately and tilt to coat.
  2. Warm the milk with the custard sugar until the sugar dissolves. Don't boil.
  3. Beat the eggs, then pour the warm milk in slowly WHILE WHISKING. Straight in and you get sweet scrambled eggs.
  4. Strain the mixture. This one step is the difference between silky and lumpy.
  5. Pour over the set caramel, cover with foil, steam on low for 35 minutes.
  6. A knife comes out clean. Chill 4 hours, then run a knife round the edge and invert onto a plate.

Questions people ask about Caramel Custard

How long does Caramel Custard take?

About 50 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Caramel Custard?

Warm the milk with the custard sugar until the sugar dissolves. Don't boil.

What can I use instead of eggs in Caramel Custard?

Use for binding, 1 tbsp besan whisked with 2 tbsp water per egg. For scrambles, crumbled firm tofu with a pinch of kala namak.

Can I make Caramel Custard ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Caramel Custard vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Can I make Caramel Custard without an oven?

That is exactly what this recipe is for. It uses a pressure cooker, a pan or the fridge instead of an oven, and the method here is written for that, not adapted from a baked version.

What do you serve with Caramel Custard?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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