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    Home » Oven Recipes » Creme Caramel | Custard Pudding

    Creme Caramel | Custard Pudding

    December 12, 2015 By Vidya Srinivasan 43 Comments

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    Jump to Recipe Print Recipe

    IMG_6549
    Creme Caramel is a tasty pudding prepared with custard and caramel. Baked pudding makes a great party dessert.

    Sometimes bloopers in kitchen become big hit, this is one such recipe. It all started because of my love for Crème Brûlée, french dessert. I envy food network for tempting me with many delicious recipes, this is one such deliciously evil indulgence. After watching it in TV I was so tempted to try at home. I ended up with this custard pudding, creme caramel.

    I don't have torch at home, I thought buying it for this dessert is waste of money.  I compromised myself telling its loaded with heavy cream and egg, rich in fat not good for health and my brûlée attempt was halted temporarily.

    I went to Sam's club and there they gave Crème Brûlée sample,  after tasting it again my heart started melting for it. My hubby told buy a pack if you want, but  I thought it is better if I make a small portion for us instead of buying from Sam's, and he acknowledged.

    We came home and my saver Google showed Alton's Crème Brûlée recipe. Alton is my favorite chef, I love his "Cutthroat kitchen". I prepared the dessert and refrigerated, initially I thought will broil the sugar syrup and enjoy the dessert.

    My hubby sneak peeked into the kitchen and tasted a spoon of creme caramel and told he loved it. I said 5 minutes. He thought I am going to give him in 5 minutes, but I quickly prepared sugar syrup and turned my oven. He give me a plain look, I know the meaning of it 🙂 I decided to serve it as such, since it was not burnt the dessert couldn't justify its name. I was totally confused to name the dish, Crème pudding, custard was in my mind, Google showed me Crème caramel in related link so I decided to give that name for this dish.

    I told you eat now I will take pictures next day for my blog post and eat. My sweet tooth couldn't justify my statement I attacked his portion and decided anyways I am not great in good photography but I don't want to miss this from posting because of poor-lighting pictures.

    I took quick picture and finished the dessert. Well it all happened 4 months back, yesterday I saw Crème Brûlée recipe in a food group and immediately started drafting this post. If you don't eat eggs try similar Italian dessert without eggs, Panna Cotta

    Checkout other pudding varieties in TMF,

    Chocolate pudding

    Nutella Avocado pudding

    Butterscotch pudding

    Eggless mango pudding 

    Mango chai  pudding

    Banana pudding

    Apple rice pudding

    Mango shrikand

    IMG_6602

    Crème Caramel / Cream Pudding / Custard Pudding

    Preparation Time : 15 minutes Cooking time : 1 hour Refrigerating time : 3 hours minimum
    5 from 1 vote
    Print Pin Comment
    Course: Dessert
    Author: Vidya Srinivasan

    Ingredients

    • Heavy Cream - 2 cup
    • Vanilla extract - 1/4 tsp
    • Sugar - 1/2 cup Adjust according to your sweetness
    • Egg yolk - 3 large egg
    • Hot water - 4 cups
    • Salt - Pinch

    Instructions

    • Preheat the oven to 325 degrees Fahrenheit
    • In a sauce pan, on low- medium heat cook heavy cream and bring it boil. Switch off and let it cool for 15 minutes
    • In a wide bowl add egg yolk (separate the whites and discard, or use for some other purpose), vanilla extract, salt and 1/4 cup of sugar; whisk until it turns pale (lighten)
    • Add the room temperature heavy cream in small portions; stirring continuously
    • Pour the liquid (3/4 th quantity) into individual serving ramekins (bowl)
    • Take a large cake pan or roasting pan and fill it with hot water upto halfway up the sides of the pudding (Crème) ramekins. Place the ramekins into the pan and carefully place it into the preheated oven without any spilling
    • Bake for around 40 - 45 minutes till the pudding is set but center is bit trembling. Water in the cake pan will be piping hot so carefully rice the pan from the oven and gently take the pudding ramekins
    • Cool down and Refrigerate in fridge for at least 3 hours (I kept it for 7 hours)
    • Add 1 tablespoon of water and remiaing sugar, prepare a thick caramel and pour it over the pudfing. Allow the creme brulee to sit for at least 5 minutes before serving
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    Notes

    1. Vanilla bean can be used instead of vanilla extract
    2. Almond, rose any other extract can be used for flavouring
    3. Vanilla sugar, dates sugar or any other sugar can be used for sweetness
      Cool heavy cream before adding egg yolk to avoid curdling
    4. Flavours like coffee, tea, orange, lemon, berry etc. Can be added
    5. Sprinkle sugar and broil the pudding for 6-10 minutes, watching carefully for Crème Brûlée instead of Crème caramel
      Sprinkle sugar and torch can also be used
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Preparation Time : 15 minutes
    Cooking time : 1 hour
    Refrigerating time : 3 hours minimum

    Ingredients

    Heavy Cream - 2 cup

    Vanilla extract - 1/4 tsp

    Sugar - 1/2 cup (Adjust according to your sweetness)

    Egg yolk - 3 large egg

    Hot water - 4 cups

    Salt - Pinch

    Method:

    • Preheat the oven to 325 degrees Fahrenheit
    • In a sauce pan, on low- medium heat cook heavy cream and bring it boil. Switch off and let it cool for 15 minutes
    • In a wide bowl add egg yolk (separate the whites and discard, or use for some other purpose), vanilla extract, salt and 1/4 cup of sugar; whisk until it turns pale (lighten)
    • Add the room temperature heavy cream in small portions; stirring continuously

    creamebrulee

    • Pour the liquid (3/4 th quantity) into individual serving ramekins (bowl) 
    • Take a large cake pan or roasting pan and fill it with hot water upto halfway up the sides of the pudding (Crème) ramekins. Place the ramekins into the pan and carefully place it into the preheated oven without any spilling
    • Bake for around 40 - 45 minutes till the pudding is set but center is bit trembling. Water in the cake pan will be piping hot so carefully rice the pan from the oven and gently take the pudding ramekins
    • Cool down and Refrigerate in fridge for at least 3 hours (I kept it for 7 hours)
    • Add 1 tablespoon of water and remiaing sugar, prepare a thick caramel and pour it over the pudfing. Allow the creme brulee to sit for at least 5 minutes before serving

    IMG_6556

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    Comments

    1. Moumita Malla

      December 12, 2015 at 2:36 am

      Delicious. .loved the recipe. ..can I get some

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:32 pm

        I wish I could send you, thanku Moumita:-)

        Reply
    2. swapna

      December 12, 2015 at 4:43 am

      Looks very tempting...

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:33 pm

        Thanku Swaps:-)

        Reply
    3. malathi

      December 12, 2015 at 5:30 am

      Looks so different 🙂

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:33 pm

        Thanku Malathi:-)

        Reply
    4. Loretta

      December 12, 2015 at 7:49 am

      My favorite dessert, I make it so often, your recipe looks wonderful!

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:33 pm

        Thanku Loretta:-)

        Reply
    5. Suzanne

      December 12, 2015 at 8:42 am

      Love custard, so smooth and creamy. Looks fantastic.

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:34 pm

        Thanku Suzanne:-)

        Reply
    6. Revathi Palani

      December 12, 2015 at 9:03 am

      The pics look great... Looks so smooth and creamy. Can understand that you couldn't wait 🙂

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:34 pm

        Thanku Revathy:-)

        Reply
    7. torviewtoronto

      December 13, 2015 at 5:09 am

      looks fabulous deliciously done dessert

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:30 pm

        Thanku:-)

        Reply
    8. Alka

      December 13, 2015 at 8:04 am

      Beautiful recipe and lovely collection of recipes

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:30 pm

        Thanku Alka:-)

        Reply
    9. Judi Graber

      December 13, 2015 at 3:18 pm

      I love this kind of dessert - it really melts in your mouth 🙂

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:30 pm

        Totally:-) thanku

        Reply
    10. Sharvari (Mumbai to Melbourne)

      December 13, 2015 at 5:09 pm

      One of my fav desserts. You clicked beautiful pics

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:28 pm

        Thanku Sharvari:-)

        Reply
    11. Freda @ Aromatic essence

      December 13, 2015 at 6:06 pm

      Wow! looks so yummy!!

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:27 pm

        Thanku Freda:-)

        Reply
    12. srividhya

      December 13, 2015 at 9:17 pm

      pics are great da.. Lovely dessert and you know what costco has this too. The bowls that comes with this dessert is pretty nice. I have saved them.. 😉 😉

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:27 pm

        Thanku ma:-) oh is it will soon visit Costco

        Reply
    13. CHCooks

      December 13, 2015 at 11:34 pm

      I have had the exact same thoughts - whether to invest in a blow torch or not. As you said for one dessert, its waste of money 🙁 This creme caramel looks delightful 🙂

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:27 pm

        V both have a wavelength:-) thanku dear

        Reply
    14. Sundari

      December 14, 2015 at 3:49 am

      Wow!! looks so creamy and yummy!!

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:26 pm

        Thanku Sundari:-)

        Reply
    15. Nish Kitchen

      December 14, 2015 at 5:47 am

      This looks divine with perfectly smooth texture!

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:25 pm

        Thanku Nish:-)

        Reply
    16. linda

      December 14, 2015 at 7:20 am

      Looks perfect and so good! 🙂

      Reply
      • Vidya Srinivasan

        December 14, 2015 at 4:25 pm

        Thanku Linda:-)

        Reply
    17. AV

      December 14, 2015 at 6:03 pm

      Do you put the piping hot ramekins straight into the refrigerator or do you wait to cool it down to room temperature first?

      Reply
      • Vidya Srinivasan

        December 15, 2015 at 5:08 pm

        Archana, cool it down and refrigerate. Sorry I forget to mention it in the post, will update now

        Reply
    18. Ranjani

      December 14, 2015 at 8:32 pm

      Wow...looks creamy and delicious 🙂 🙂 <3 <#

      Reply
      • Vidya Srinivasan

        December 15, 2015 at 5:08 pm

        Thanku Ranjani:-)

        Reply
    19. Ranjani

      December 14, 2015 at 8:33 pm

      Wow...looks creamy and delicious 🙂 🙂 <3 <3

      Reply
      • Vidya Srinivasan

        December 28, 2015 at 5:04 pm

        Thanku Ranjini:-)

        Reply
    20. swathi

      December 14, 2015 at 9:24 pm

      Looks delicious love that it is rich and creamy.

      Reply
      • Vidya Srinivasan

        December 15, 2015 at 5:08 pm

        Thanku Swathi:-)

        Reply
    21. Antonia

      December 15, 2015 at 8:48 am

      This looks amazing Vidya! I have to try this 🙂

      Reply
      • Vidya Srinivasan

        December 15, 2015 at 5:04 pm

        Thanku Antonio:-)

        Reply
    22. Lynn

      December 15, 2015 at 5:29 pm

      This sounds so lovely and your story is funny!

      Reply

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