Sunday, July 29, 2012

Creme Caramel/Egg Pudding/Custard Pudding کریم کیرامل

Creme Caramel is a very delicious and full of nutrition dessert. Some 25 years backs peoples knows it as Egg Pudding, when Caramel sugar starts pouring over Egg Pudding it becomes Creme caramel. I was working at National Food Limited, Karachi, and Pudding Mix was their branded product. American when using custard powder instead of egg, they say it Custard Pudding. When I joined Ahmed Food Ltd, Karachi, It was Creme Caramel, Pudding Mix packed with a sachet of Creme Caramel. Commercially no egg is used in formulation or Pudding Mix or Creme caramel, they are using modified starches or gums.

Here I am writing a very simple recipe of  Egg Pudding  or Creme caramel. You can use Caramel sugar syrup during cooking or can be poured over prepared Egg Pudding.

Ingredients For  Egg Pudding:

  • Egg      2 no.
  • Sugar 4-5 teaspoon
  • Milk  250 ml
  • Butter for glazing/lubricating  moulds


  • Beat eggs in a pan with the help of hand beater. Keep aside.
  • Now glaze moulds with butter and keep aside.
  • Now on a low flame warm milk in a pan add sugar, stir to dissolve. (Do not boil the milk only warm on low flame for 2-4 minutes)
  • Take out from flame, add this milk to beaten egg with constant stirring.
  • Fill in the pre-lubricating moulds, apply aluminium foil or poly bags with rubber band or glass lid on the top of the mould.
  • Place these moulds in a pan/steamer with enough water to dip half height of moulds and muslin cloth placed on bottom of pan to avoid bubbling. Close the top of the pan with an airtight lid. Cook in steam for 15-20 minutes.
  • Remove the moulds from steamer/pan. Cool , then place in a refrigerator for 30-45 minutes.
  • Loosen the prepared Egg Pudding with knife, place a serving plate on top, then invert.
  • Egg Pudding is ready. Serve as it is or pour caramel sugar syrup on top to enjoy the taste of Creme Caramel.

How To Prepare  Caramel  Sugar:

  • Take 4 tablespoon  sugar and 1 tablespoon water in a non stick frying pan and cook on medium flame till it starts changing colour. Stop cooking when required caramel colour of your choice is obtained. At last add 1 tablespoon of warm water carefully to thin this caramelized sugar.
  • Caramel Sugar Syrup is ready.
  • It can be pour over prepared Egg Pudding or can be used at bottom of the mould before cooking.