Baked Caramel Custard

For a simple and delicious pudding try Lotte Duncan's caramel custard - which slips down a treat.
By Lotte Duncan
Baked Caramel Custard
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 10 minutes plus 10 mins
  • Effort: easy



  • 150 g caster sugar
  • 150 ml water
  • 600 ml milk
  • 1 vanilla pod, cut lengthways
  • 4 eggs
  • 2 tsp brown sugar


1. Preheat the oven to 170ÂșC/gas 3.

2. Put the caster sugar and water in a small saucepan and dissolve the sugar slowly. Bring to the boil and boil, without stirring, until the sugar syrup caramelises, turning golden brown.

3. Pour the caramel into a 600ml shallow, oven-proof dish, heated slightly to prevent the caramel cracking. Turn the dish to coat it evenly with the caramelised sugar.

4. Heat the milk in a saucepan with the vanilla pod until warm. Set aside for 10 minutes to infuse. Remove the vanilla pod and reheat gently.

5. Lightly whisk the eggs in a mixing bowl. Pour the warm milk into the eggs, add the soft brown sugar and mix well.

6. Strain the milk mixture into the caramel-coated dish.

7. Place the dish in a baking tray and pour in warm water around the dish until it reaches halfway up around the sides of the dish.

8. Bake for 1 hour until set. Set aside to cool before turning out.

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