Caramel Custard: Why The Wiggly, Wobbly Dessert Has Our Heart

Who would have thought that beating a few eggs together, pouring over sugar syrup and baked will yield a jelly-like dessert? Call it the name of Caramel Custard, Crème Caramel, Flan, or the Lagan Nu Custard for the Parsee from India; it is the same in ingredients, texture, and taste. The solidifying quality of eggs combined with the goodness of sugar melts in the mouth. Unlike most of the desserts that the world has to offer, Caramel Custard is extremely light in its consistency and by far a common sweet dish found in most parts of the world.

The Creamy Sugary Rich History Of Crème Custard

Known by various names across the world, the origin of Crème Custard can be traced to the genius Portuguese in the 16th century. It is a known fact that Spanish people love their desserts. So in 1518 when the Spanish conquistador Hernán Cortés came to Mexico's Yucatan Peninsula, flan came with them. In Mexico, it became Flan, a classic Puerto Rican dessert.

Historical accounts suggest that the ancient Romans were well versed in the binding capacity of eggs. They were the first to have cooked the eggs with milk and honey forming custard dishes. And when the Arabs introduced cane sugar to southern Italy, France, and Spain, the innovation of Caramel custard took place.


  • 50gms Sugar
  • ¼ tsp salt
  • Water
  • 400gms Milk
  • 200gms Cream
  • ½ tsp Vanilla essence
  • 6 Eggs
  • 5tbsp Sugar
  • ¼ tsp Salt


  • In a pan over medium heat, add the sugar, salt and enough water to melt the sugar. Bring this to a boil making sure that the sugar dissolves. Keep shaking the pan until the mix turns brown in colour.
  • Meanwhile, get your moulds ready. And go add some water to the boiling sugar to not let it darken further. Once the desired consistency is achieved turn off the heat.
  • Pour the syrup into the moulds distributing it evenly across the surface. Place the moulds in the freezer to let the syrup solidify.
  • Meanwhile, place a saucepan over medium heat. Pour the milk, cream, and vanilla essence. Let this mixture heat up, and make sure it does not boil. Once it heats up nicely turn off the gas.
  • In a bowl beat the eggs along with sugar and salt. Now, bit by bit add the heated milk concoction while whisking continuously.
  • Strain the milk and egg mixture into another bowl. Then pour it over the moulds.
  • Preheat the oven to 150 degrees. Place the moulds in a pan with hot water and put them inside the oven. There should be only enough water to not let the moulds float. Then bake at 150 degrees for 30 minutes.
  • Place it in the refrigerator and serve cold.
  • It is one of the easiest and tastiest sweet dishes to have ever been invented by mankind. A serving of Caramel Custard not only makes the children happy but brings a smile even to the adults. Just a few ingredients and we have to ourselves a hearty sweet for a surprise dinner party.