Custard Pudding is a simple yet comforting dessert loved across cultures. With its silky texture, rich vanilla flavor, and a hint of caramel, it’s a treat that brings childhood memories to the table. Whether served chilled on a hot day or as a finish to a hearty meal, this pudding never goes out of style. This recipe serves 4.
Ingredients
For the caramel:
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½ cup sugar
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2 tablespoons water
For the custard:
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2 cups full cream milk
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3 large eggs
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½ cup sugar
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1 teaspoon vanilla essence
Instructions
1. Make the Caramel
In a small pan, add sugar and water. Cook on low heat without stirring until the sugar melts and turns golden brown. Quickly pour the hot caramel into the base of your pudding mold or individual ramekins. Swirl gently to coat the bottom evenly before it hardens.
2. Prepare the Custard
In a bowl, whisk the eggs and sugar until well blended. In a separate pan, heat the milk just until warm (not boiling), then slowly add it to the egg mixture while whisking. Add vanilla essence and mix until smooth.
3. Strain the Mixture
To ensure a silky texture, strain the custard through a fine sieve into a jug. Pour the strained custard gently over the set caramel in the molds.
4. Bake in a Water Bath
Preheat your oven to 160°C (320°F). Place the molds in a baking dish filled halfway with hot water. Bake for 45–50 minutes or until the custard is set but still slightly jiggly in the center.
5. Cool and Serve
Let the pudding cool at room temperature, then refrigerate for at least 3 hours. To serve, run a knife along the edges of the mold, flip onto a plate, and gently lift to reveal the glossy caramel topping.
Custard Pudding is elegant in its simplicity and offers a satisfying end to any meal. It’s easy to make ahead and perfect for guests or a sweet treat just for you.
