Dessert Recipes > Caramel Custard

How to make caramel custard:
A classic European pudding. See Cooking with Sugar for information on the tricky process of boiling sugar.


3 eggs plus 1 egg yolk
3/4 pint milk

for the caramel:
3 tablespoons granulated sugar
1 tablespoon hot water
(see measure conversions for more information)


- To make the caramel put the water into a heavy-bottomed saucepan.
- Bring to the boil and allow to boil without stirring until golden in color.
- Pour the caramel into an oven-proof dish.
- Tip the dish to make sure that the caramel coats the bottom.
- To make the custard, combine the eggs and sugar beating lightly.
- Add the milk.
- Strain onto the layer of caramel in the oven-proof dish.
- Stand in a Bain Marie with water half way up the side of the dish.
- Cook at 325 degrees Fahrenheit (see temperature conversions) for about 1 hour.
- When cooked the custard will be firm.
- Allow to cool completely.
- Serve turned out on a plate.