Ramadan Special Series, Recipe 20 – Crème Caramel

A small slice of this smooth and silky Crème Caramel pudding goes a long way. It is an absolute delightful finish for a party meal or a holiday celebration. Get ready to impress all your friends and family!


  • 4 Eggs
  • Half litre milk
  • 2/3 rd cup sugar
  • 4 tbsp milk powder
  • 1 tsp vanilla essence
  • 2 tsp rose water

For Caramel

  • 2 tbsp sugar


Step 1 – In a pudding pan, add 2 tbsp sugar and melt the sugar on medium-high flame for 2 minutes. Keep tilting and swirling the vessel with the help of a tong so that the sugar inside the pan get evenly caramelized and gets a nice chocolaty colour. Once caramelized, set aside and let it cool for 5 minutes.

Step 2 – In a pan, boil milk and set aside to cool. (you need not boil milk if you are using the long-life milk)

Step 3 – In another large bowl, add eggs, milk powder, sugar, vanilla essence and rose water. Whisk well with the hand beater to make a smooth paste without lumps.

Step 4 – Now add, milk, Mix well (there shouldn’t be air bubbles in the mixture) and strain it into the pudding pan (of step 1).

Step 5 – Now, boil the water in a steamer then place the pudding vessel in the steamer, cover the lid and steam for 15 – 17 minutes. Once done, remove the pan immediately and allow it to cool.

Do not worry if the pudding is slightly jiggly when removing from the steamer, as it will continue to cook from residual heat.

Step 6 – Refrigerate for 5 hours. Flip the pudding on the plate and serve chilled.

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