• Keshy - Ceylon Tastes

Custard Pudding

Updated: Jul 17, 2020

This baked Custard pudding is a creamy and rich dessert everyone loves and easy to make when you know the correct instructions. One of my favorite desserts growing up was this simple custard and today I am sharing my recipe with you. 

There are many variants to this recipe. Once you know the basic recipe, you can adjust according to your preference. The pudding portion is rich and creamy while the caramel part is sweet & watery. I like the light brown color consistency but you can also cook the caramel sauce longer for a much darker color, it is our going to be slightly bitter but it will pair nicely with a rich pudding. This pudding can be steam or baked, I used the baking version. 


1/2 Cup Sugar 

1 Tin Condensed Milk 14 Oz (396g) 

1 Tin (use the same tin) of Water 

5 Eggs 

1 Tsp Vanilla 

1/8 tsp of Salt 

Optional: Few Cardamom 

How to Make

Preheat the oven to 375 °f / 190 °c 

In a pan, Low- medium temperature, heat sugar until sugar dissolves, you can add little water to help dissolve the sugar easily. Start by quickly stirring. Once it starts bubbling up, Stop stirring, and allow the sugar water to come to a simmer. As seen in the video and picture, I stopped when the simmering mixture gets light brown color. Optional: Cook the sugar until it is a deep brown to get the brown color on top

Once it’s dissolved and you have the right consistency, pour the watery mixture into the baking pan where you are going be baking the pudding. 

Twirl the baking pan around to get an even coat all around and remember to apply caramel coat about one inch along the walls of the pan as well

Now in a bowl beat eggs until smooth

Into that add Condensed milk, Add vanilla and salt

Give it a toss, it will be hard to mix

Add water from the same empty condensed milk can/tin

Now combine everything well

Pour the mixture into the previously prepared caramel coat pan

Place the pudding pan on a larger pan as we have to give a water bath

Place the pans in a baking tray and pour hot water into the large pan leaving few inches from the top of the pan containing the mixture 

Bake the mixture for about 50 minutes, until the toothpick inserted into the middle comes out clean

Now let the baked pudding for 20-30 minutes and loosen the edges using a butter knife 

Place a plate on top on the pan and quickly turn the pudding upside down

Leave the pan without removing for a minute and slowly remove the pan

Refrigerate for about 30 minutes before cutting into the custard pudding

And now you have a rich creamy delicious custard pudding