Caramel Pudding

Caramel Pudding

The simplest yet most satisfying dessert of all times, and all with just 4 ingredients!
Amma (my mother) makes the best of caramel pudding ever. Nothing quite reaches that level. And I am yet to savor a dessert that makes me want to ditch this eternal favorite of mine.
Caramel pudding varies from the creme brulee in the fact that it has no hard crust of caramelised sugar. It is actually inverted.
Personally I love using brown sugar for my caramel, gives me infinite control over the color and the bitter-sweet taste I want. Make them in individual single serving cups or in a big loaf pan, who cares! At the end of your meal sit down with this decadent goodness and there is nothing more satisfying than that...

Tiya Joshi


  1. Caramel syrup For the
  2. 1/2 cup Sugar
  3. For the Pudding
  4. 2.5 cups Milk
  5. 4 Eggs
  6. 1 tablespoon Vanilla essence
  7. 1/2 cup Sugar


105 mins
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    In an 8.5 inch long loaf pan, sprinkle 1/2 cup sugar evenly

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    Set your oven to broil and place the pan in for 5 minutes. This will get the sugar to caramelise and turn into that golden brown divine liquid. Do not overdo the time or you might land up with burnt sugar syrup

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    Set the pan aside to completely cool down so that the syrup hardens up like glass

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    In a bowl/milk pan whisk the eggs and essence with the milk and remaining 1/2 cup sugar

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    Bring this mix to a boil all the while continuing to whisk lightly and turn off the heat.

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    Strain it to remove any strains of cooked egg

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    Set it aside to completely cool

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    Now heat your oven to 350 Fahrenheit

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    Pour the cooled milk into the loaf pan. (Always wait for the milk and the caramel to cool. Hot caramel coming in contact with hot milk has a tendency to split the milk. Yikes! You don't really want that)

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    In another pan which can hold your loaf pan, pour 1 cup of very hot water. Set your loaf pan into this pan. Essentially we are creating a water bath for the pudding.

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    Set the whole contraption in the oven. Bake at 350 Fahrenheit for 45 minutes to 1 hour.

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    You know that this simple goodness is done when a knife inserted into it comes out smooth and clean.

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    Let it cool completely and chill in the fridge for at least 3 hours before serving.

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