CARAMEL  VANILLA   CUSTARD  PUDDING. Japanese caramel custard pudding is called "Purin". Japanese custard pudding is very smooth. This scrumptious Custard Pudding is made from simple ingredients, eggs, sugar and milk.

A delicious caramel coated vanilla pudding or flan is ready 🙂. The caramel taste hides the eggy flavour giving it a nice outer coating. The pudding that went inside the oven had a golden top while the outer ones had the normal cream top. You can have CARAMEL  VANILLA   CUSTARD  PUDDING using 7 ingredients and 3 steps. Here is how you achieve that.


  1. You need For of caramel :.
  2. It’s 1/2 cup of Sugar and little water.
  3. Prepare 2 tbsp of vanilla custard powder.
  4. Prepare 1 cup of milk.
  5. Prepare 2 tbsp of sugar or as needed.
  6. Prepare For of garnishing :.
  7. Prepare Few of Cashews.

Brown & Polson Caramel Custard Pudding: Heat milk in a saucepan. Add small amount of milk to the beaten Remove the pudding and let it cool. Pineapple with Vanilla Custard: Heat the milk in a saucepan. Take Brown & Polson custard mix.


  1. How to make caramel. In a non stick pan. Combine sugar and a little water. Cook in slow flame till it become light brown in colour. Keep aside..
  2. In a pan.Add Lukewarm milk. Add 2 tbsp vanilla custard powder. Stir continuously till it become thick. Add the custard mixture in a caramel. Steam it for few minutes. Once it is done..
  3. Transfer to a serving plate. Garnish with cashew nuts. Ready to serve.Vanilla custard pudding.

To steam custard pudding, you simply combine eggs, sugar, milk, and vanilla, pour into individual ramekins, add them into a deep A custard pudding recipe without an oven. You can keep it that quick for a basic custard pudding, or follow a few more steps below to make a caramel sauce for a. Eggless Caramel Custard Pudding Recipe – Eggless Creme Caramel Recipe. To begin making the Vanilla Custard Recipe, in a large saucepan; stir in the milk, cream, cornflour and vanilla. For caramel – In a steel vessel This easy-to-make pudding is popular all over India but made especially well by the Parsis, Mangaloreans.

Author: chef

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