Caramel Custard

Ah, caramel custard, “that feather light of a dessert that tiptoes little ripples of happiness through sheer deliciousness.” 

Most certainly, this simple colonial dessert comprising custard and caramel sauce is a favourite. I have memories of this dessert being prepared at home and it was often an after meal “mess staple” at all Air Force Stations and it is still served in clubs of the British era. No wonder it exudes romance and nostalgia in most of us.

(8 servings)
You will need:
½ litre of boiled and cooled milk (do not remove the cream)
4 eggs
capful of vanilla essence
Sugar to taste
approximately 5-7 teaspoonfuls of sugar for caramalising


  1. Whisk the egg whites and yolks with an electric beater.
  2. Add sugar to the milk and adjust the sweetness.
  3. Add the sweetened milk to the whisked eggs and add the vanilla. Whisk again.
  4. Take a 7” round tin that would fit in your steamer and heat the sugar for caramelising. Let the sugar melt and turn a light brown. Switch off the heat.
  5. Allow the caramalised sugar to cool (you will see it crackle).
  6. Once cooled, add the milk with eggs and vanilla to the caramel.
  7. Heat water in the steamer. Place the tin in the steamer and steam for about 20 minutes. I would advise you to place a vessel under the tin so that it is slightly elevated.
Remove, let cool again and refrigerate. Just before serving unmold by gently loosening the side of custard with a knife. Place the dessert dish on top of the tin and, holding tightly, turn the dish and tin upside down. Shake the tin gently to loosen the custard. The caramel syrup will run down the sides of custard, forming a sauce.

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