Caramel Custard

Sweets & Deserts

Caramel Custard

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3 cups fat-free milk
5 tbsp sugar
3 eggs
1/2 tsp vanilla essence

Caramel Syrup

5–6 tbsp sugar


For the caramel syrup, preheat a 16cm Regular on medium heat till the Thermo indicator reaches the green mark. Add the sugar, lower heat and caramelise till golden brown.pour immediately into a flat bottomed mould. Alternatively you could also use Healux cup cake moulds to set the custard for individual servings.

Beat the eggs lightly and add vanilla essence to it. Dissolve the sugar in milk, mix in the beaten eggs and blend well. Pour into the caramel-lined mould and cover with grease proof paper. Following instructions for steaming in the everyday cooking section, steam in a 24cm Regular unit with steaming accessories for 30 minutes on medium heat till the custard sets.

Remove the mould from the unit and chill. To serve, loosen the edges of the custard with a knife and invert the custard onto a suitable serving platter. Cut into wedges and serve chilled.


5 (1 wedge per serving)


Approx. calories per serving: 198 kcal