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Caramel Custard


Contributed by:
Nirmala Shrivastava
Nirmala Shrivastava, Advocate

Caramel Custard


Milk - 500 ml
Condensed Milk - 3/4 cup
Vanilla Essence - 1 tsp
Eggs - 7
Sugar - 3 tsp
Nutmeg Powder - 1 pinch
Water - 2 cups

Method of Preparation

1. Boil milk and allow it to come to room temperature.
2. Add condensed milk and vanilla essence.
3. Beat eggs till creamy and add to the milk. Mix well.
4. Take sugar in a air-tight container and caramelize it.
5. Let it cool. Pour milk-egg mixture in the container.
6. Add nutmeg powder and cover tightly.
7. Take 2 cups of water in a pressure cooker and put the container in it.
8. Place the cooker over the gas stove and remove the vent weight.
9. Cook on medium heat for 40 mins. Remove cooker from fire and let it cool.
10. Put the custard container in a refrigerator for an hour. Serve cold.

Notes & Tips