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Caramel Custard कस्टर्ड

70 minutes
Caramel Custard कस्टर्ड Recipe - Ranveer Brar


½ cup sugar

3 eggs, slightly beaten

1/3 cup sugar

1 ½ teaspoon vanilla

Pinch of salt

2 cups very warm milk

A Pinch of Ground nutmeg

For Garnish

Mint Sprig


  • Heat oven to 175° Celsius.
  • Heat 1/2 cup sugar in heavy bottom pan medium over low heat until sugar is melted and golden brown. Divide sugar syrup among 4 moulds. Allow syrup to harden in cups about 10 minutes.
  • Mix eggs, sugar, vanilla essence and salt in medium bowl. Gradually stir in warm milk. Sprinkle with nutmeg and mix well.
  • Strain this mixture using a sieve. Fill the mould ¾, with the mixture.
  • Place the filled mould in rectangular pan, on oven rack. Pour very hot water into pan till the moulds are half immersed in it.
  • Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
  • Remove cups from water. Cool 30 minutes.
  • To de-mould, carefully loosen side of custard with knife or small spatula. Place a plate on top of mould and, holding tightly, turn dish and cup upside down.
  • Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
  • Garnish with mint sprig and serve chilled.

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