Introduction: Caramel Pudding / Caramel Flan

A Caramel Pudding / A Caramel Flan is a mouth melting, and yummy dessert that you will surely make again and again, once made.

The best thing about this dessert is, with just 3 ingredients, it gives us such a wonderful delight.

Step 1: Ingredients & Tools


  • Egg – 4
  • Sugar – 1/2 cup + 3 tbsp (For caramelizing)
  • Milk – 500 ml / 2 cups
  • Vanilla Essence (Completely Optional) – 2 drops


  • Baking Pan / Mould
  • Blender
  • Steamer
  • Misc. Kitchen Utensils

Step 2: Sugar Caramelizing

Instead of oil greasing, in Caramel Pudding we use Caramelized sugar. For this, we need to caramelize the sugar. I am using the same pan, which I am using to make the pudding, for caramelizing. If your pan cannot be used on the fire, you can caramelize sugar and pour it to the mold.

  • Put 3 tbsp sugar into the dish, and place it on the stove. Reduce the heat to medium.
  • In about a minute or two, the sugar will start to brown. Keep the flame to the lowest once it starts browning.
  • When it reaches a nice dark amber color, switch off the fire.
  • Avoid using a spoon, and creating a mess, as the caramel will harden very fast.
  • Spread the caramel in the whole pan, by swirling the pan with tongs.
  • Leave it to cool down.
  • Once it is cooled down, it hardens (It might have some cracks....never mind that).

Step 3: Pudding Preparation

Keep the steamer with water to preheat.

While the caramel is cooling and steamer preheating, we can make the pudding mix.

Break 4 eggs directly to the blender. Add in the Sugar, milk, and vanilla essence (Though this is completely Optional, I strongly recommend; As this removes the eggy smell, and instead gives nice aroma).

Blend for a minute or two, to combine everything well.

Step 4: Pudding Mix to Pan

Pour the pudding mix onto the hardened sugar caramel. If you want, you can strain the mix. (I don't do that).

Step 5: Steam

Close the lid of steamer and steam. Once steam comes, simmer for 10-12 minutes and then switch off the fire and leave it for another 5 minutes. Pudding will be ready by now.

Step 6: Unmolding and Serving

Allow it to cool down to room temp. I like them to be refrigerated overnight.

(When cooled, the custard detaches from sides when lightly shaken).

To serve, keep a plate upside down on the pan, and quickly reverse both together. Slowly pull up the pan.

Delicious silky smooth caramel pudding is ready to be enjoyed...

Step 7: To Bake Instead of Steaming

You can also bake this in the oven. For that start by preheating oven to 180 degrees C. Place the custard pan into another bowl/larger pan filled with water (about half way). Put this into the oven and bake for 30-45 minutes or until done. Or if you have an electric cooker, you can do the same way!!!

Step 8: Notes

  • Overcooking makes the custard curdled.
  • Adding or avoiding vanilla essence makes no difference in the smoothness or taste of the custard.
  • Though it can be immediately eaten after little cooling (like 1/2 to 1&1/2 hours); It is always the best when cooled in the refrigerator, overnight.

Thanks for reading my first Instructable! Feedbacks are always welcome.

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