By Devi Poojari
November 30, 2025
Creamy and rich, the caramel custard is a simple, no-fuss preparation made using three primary ingredients. Known to be a popular offering in Irani cafes, the dessert has also attained popularity as a timeless sweet treat across multiple homes as well as mainstream eateries.
½ cup + 2 tablespoons sugar 1.5 cups milk 1 egg 2 egg yolks 1 pinch salt 1 teaspoon vanilla essence
Combine the egg, egg yolks, vanilla, salt and two tablespoons of sugar in a separate bowl while using a non-stick pan to melt the remaining sugar into caramel.
As soon as the sugar starts to brown slightly turn off the heat and pour it into a circular greased baking tin, titling it gently to spread across the bottom.
Simmer the milk in a saucepan until it’s steaming and turn off the heat.
Use a few tablespoons of the hot milk to temper the egg mixture before adding it back to the saucepan.
Whisk over low heat until the mixture begins to thicken without clumping.
Pour the hot custard over the caramel-lined tin and transfer into a steamer with a rack placed underneath for support.
Steam over medium heat for 35-40 minutes, until the custard is set but still slightly wobbly.
Bring to room temperature before refrigerating overnight and unmoulding onto a wide serving dish. Serve cold.