Caramel Custard Pudding [Step-by-step Pictorial Guide]

Caramel Custard Pudding

I have received many questions on the caramel custard pudding recipe posted on My Kitchen earlier. I just made a batch of pudding this afternoon and took some step-by-step photos to share here. Hopefully this post answered to all the questions you might have. Let's start!

Caramel Custard Pudding

From sugar to caramel, I mixed the hot water with sugar this time. Key points:

  1. Do NOT stir the mixture, but use a spoon to bring the mixture from edges to the middle gently. If stirring, crystallized sugar will stick on the spoon.
  2. When it turned into golden colour, remove from fire immediately and transfer to moulds. It will continue cooking. Beware, it is very hot.
  3. No worries, it is OK if the caramel does not coat the bottom of mould evenly as it will spread out during steaming process.
  4. Some readers asked if plastic moulds can be used for this pudding. I think it depends on the type of plastic mould you are using, bear in mind that the caramel is very hot and it may cause chemical reaction if using wrong type of plastic mould.

Caramel Custard Pudding

For the egg mixture part, it is pretty easy to prepare just heat the milk with sugar then stir in eggs. Remember, it is very important to strain the mixture for smooth custard. Key points:
  1. Strain the egg mixture... MUST, well... if you want smooth custard.
  2. Steam in preheated steamer, leave the cover ajar if you think even with the lowest flame it is still too hot. I used Chinese wok for steaming, traditional method.
  3. Holes problem is caused by high heat.
  4. Adjust the amount of egg and egg yolk to control the colour and texture of custard. I used more egg yolk this time.
  5. To invert the pudding, press the edges down slightly with a spoon and it should be able to invert onto a serving plate easily.

John

Not to forget another important job... grease the moulds lightly, I used a tissue paper dipped into cooking oil. Well, my 31months boy was capable to handle this important job.

John

Wanna help?

Comments :

21 comments to “Caramel Custard Pudding [Step-by-step Pictorial Guide]”
hana said...
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hi lydia... dalam banyak2 resepi purin yg saya dah cuba, resepi u nih paling menambat hati! so smooth n creamy! perfecto!!

K.Nor said...
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lydia, satu hari tu k.nor terrrrrrsilap g letak karamel panas2 ni kat tupperware ORI.. heheh ORI tau.. mmg bekas utk dessert pun.. terlupa yg karamel tu sooooo hot.. tup2.. penutup dessert ku yg comel2 tu berlubang!! 3 bj lak tu.. waaa mau menjerit rasanya.. tak leh nak salahkan org lain kan.. sendiri punya salah.. hehehe

Serena said...
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i love your little boy!!! so cuuuute!!!!

i love the pudding too :P

Min said...
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Thanks for the sharing, I always fail in the process of making caramel, after reading yours, I will try once more :)

Shirley @ Kokken69 said...
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Lydia, I was just thinking of making caramel pudding the other day. Thanks for the step-by-step... what a smart looking boy you have!

Jeannie said...
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Looks perfect!

Anonymous said...
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Thank you Lydia for your effort to show us the step by step photos!

I will try this again tonight.

Regards,
Wong

Jess @ Bakericious said...
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your boy is so handsome, I wan him to help me hahaha...

Evy said...
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Oh this is really helpful. Thanks for your step by step pics.

Anonymous said...
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Hi Lydia,
For along I've not email to you,
This morning I turned to your blog and
I saw John's photo Wow!!! he soo cute and 31 mths old can help!! mind oh mind - you really train him well.

Best regards
Caecilia

Personal Injury Lawyers Sydney said...
on 

lydia u know they are so pretty but a lit bit too hard to me. i don't think i can make it

Workers Compensation Lawyers said...
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i love your blog your pretty Asian style food. and your cute babe.. love xx

Joudie's Mood Food said...
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This looks scrumptious! I love creme caramel. I am so in the mood for this.. YummY!

Hikmah said...
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Hi Lydia,

Thanks for reliving my childhood days... Ive been looking for the perfect caramel pudding recipe... Got it perfect as well ;) just wondering whether ill'll b creamier if
I use evaporated milk ...

Lydia said...
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Hi Hikmah,
Yes, it will be creamier if using evaporated milk. 1/2 milk and 1/2 evaporated milk I would suggest.

Mamta said...
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Hi Lydia,

Thanks a lot for the recipe. Just made the custard and it turned out great. Thanks again.

Mamta

PS: How lucky to have such a cutie for a sous chef.

Selwyn Alisjahbana said...
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Hi, I almost can make a perfact custard pudding Except the caramel part. I always have many caramel left at the bottom of the mould and always become hard and cannot come out, is it because I cook the caramel too long? Or did I use too many caramel in each mould? Or should I add more water? Really thanks for the recipe !!

Lydia said...
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Hi Selwyn,
Try with a little more water.
cheers,
Lydia

ayu ayuyuzten said...
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You use 1 egg and 2 yolks really intresting to me. I should try it next time. I usually use 2 egg and 1 yolk. Do you know what is the different between 1 yolk and 2 yolks?

Sharifah said...
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I did this yesterday for my open house. Everyone loved it, i doubled the recipe. Its was smooth and people were asking for the recipe . sovit was a success thank you :-)

Lydia said...
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Thanks for the feedback, glad that you guys loved it.

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