Caramel Coffee Custard / Coffee Caramel Pudding


For Caramel:

1/4 cup sugar
3 tbsp water

For Coffee Custard:

1 cup milk
1/2 cup sugar
3 eggs
1 tbsp instant coffee powder
1 tsp vanilla essence


  1. In a pan, add 1/4 cup sugar and 3 tbsp water and cook over medium flame till it becomes brown.
  2. Transfer immediately into the setting mould
  3. In a pan, add milk and 1/2 cup sugar and heat by mixing with whisk till the sugar dissolves. No need to boil. Remove from the flame.
  4. In a bowl, add eggs, coffee powder and vanilla essence and whisk well.
  5. Add warm milk to this and mix well using whisk.
  6. Strain the mixture and pour it over the caramel . Cover it with an aluminium foil.
  7. Place it in a steamer and cook over medium flame for about 25-30 minutes. Do not overcook.
  8. Allow it to cool and then refrigerate for 2-3 hours. Demould the set cooled coffee custard into a plate and serve…

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