Steamed Caramel Bread Pudding/Custard/Flan

 


Smooth, creamy and satiny bread pudding/custard/flan, drenched in a divine caramel sauce is the to-die-for dessert you can make with bread, milk, sugar and eggs; steamed in a pressure cooker. Any time you make this, it is going to be a show stopper. Enjoy this as a dessert at your next party or to celebrate any special occasion.

My favorite has always been caramel custard which uses only milk, eggs and sugar (4 recipes for caramel custard in my blog are proof of that!!). Recently, my elder daughter-in-law had whatsapped me a picture of bread caramel pudding she had made and I was blown away by how scrumptious it looked. My younger son loves caramel custard and I do not fail to make it whenever I visit him.

But this bread pudding (using bread slices to give a denser texture to the pudding) sounded interesting, so with to and fro conversations on whatsapp, she shared her amazing recipe. Milk, eggs, sugar and bread are always in my pantry and refrigerator. I could not wait to try this.

All caramel custard desserts are self saucing and this one was too. The fun part is, you can use stale bread too (a great way to finish off those unwanted sides and slightly dry leftover bread); either white or brown; I had only white.

The caramel custards I have made previously used an oven; this one was fascinating because it needed steaming in a pressure cooker. Lot of homes do not have ovens in their kitchen; this recipe is apt for them.

It involves only two steps in preparation; prepare the caramel sauce by melting sugar with a splash of water until the mixture is amber or light golden brown. Keep an eye on it as it can turn dark brown and bitter in seconds!

Once the caramel sauce is ready, pour it into the pan you will be steaming the custard and allow it to set.

Second step is to prepare the bread custard mixture; blend eggs, bread slices, sugar, vanilla and milk in a blender or food processor until smooth and cream. Pour into the prepared caramel coated pan, lightly cover it, and it is ready to be steamed.

You can either steam it or bake it in an oven with a water bath (check the method here) until the custard is cooked but there is still a slight jiggle to the pudding. Chill in the refrigerator, invert, and serve delectable, scrumptious slices of creamy, scrumptious bread pudding, coated with the golden sweet caramel sauce dripping and drizzling all over it.

This show-stopper dessert can be made well ahead and stays in the refrigerator for at least 3 to 4 days (if it lasts that long!); so it is perfect as a make-ahead dessert for any special party at your home or just to enjoy any time!

Caramel Bread Custard/Flan
Serves 8
Smooth, creamy and satiny steamed bread custard or flan, drenched in a divine caramel sauce
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
254 calories
48 g
98 g
4 g
7 g
2 g
144 g
142 g
42 g
0 g
2 g
Nutrition Facts
Serving Size
144g
Servings
8
Amount Per Serving
Calories 254
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 98mg
33%
Sodium 142mg
6%
Total Carbohydrates 48g
16%
Dietary Fiber 1g
2%
Sugars 42g
Protein 7g
Vitamin A
5%
Vitamin C
0%
Calcium
11%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Caramel sauce
  1. Β½ cup sugar
  2. 3 tsp water
For the bread pudding/custard
  1. 4 eggs
  2. 1 tsp vanilla essence/extract
  3. 500 ml milk
  4. 1 cup sugar
  5. 4 slices of bread (white or brown; my slices were big, so I used only 4; if small you can use more)
To make the caramel sauce
  1. In a small saucepan, melt sugar and water on medium heat.
  2. After a few minutes, the sugar will melt and will start to bubble up.
  3. The color will begin to change to light golden and start to become darker.
  4. When the sauce turns golden brown or amber, remove from heat and immediately pour into a pan you will use to steam the custard.
  5. Swirl the pan to spread the caramel sauce evenly over the bottom of the pan.
To make the bread custard
  1. In a blender jar, mix eggs, vanilla essence, milk and 1 cup sugar.
  2. Add bread slices one by one and beat or mix again to a smooth mixture.
  3. Pour into the caramel coated pan.
  4. Fill a pressure cooker with water up to 2 inches.
  5. Place a trivet at the bottom and place the bowl with custard over it.
  6. Lightly cover the custard with foil (make a few holes in the foil for steam to escape).
  7. Close the pressure cooker and steam (without weight) for 45 minutes to one hour (checking in between around 45 minutes).
  8. Remove from pressure cooker, uncover the foil and cool the custard slightly.
  9. Run a knife around the edges of the pan to loosen the custard and let cool in the refrigerator for at least 4 hours or even overnight.
  10. Just before serving, invert onto a serving plate, slice and serve chilled.
Notes
  1. For a denser pudding or custard, use more bread slices; for a lighter pudding, use just one or two.
  2. You can reduce the sugar if you prefer a less sweet custard.
beta
calories
254
fat
4g
protein
7g
carbs
48g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Caramel Bread Custard:

To make the caramel sauce:

  • In a small saucepan, melt sugar and water on medium heat.

  • After a few minutes, the sugar will melt and will start to bubble up.

  • The color will begin to change to light golden and start to become darker.
  • When the sauce turns golden brown or amber, remove from heat and immediately pour into a pan you will use to steam the custard.
  • Swirl the pan to spread the caramel sauce evenly over the bottom of the pan.

To make the bread custard:

  • In a blender jar, mix eggs, vanilla essence, milk and 1 cup sugar (you can reduce the amount of sugar if you prefer a slight less sweet flan).
  • Add bread slices one by one and beat or mix again to a smooth mixture.
  • Pour into the caramel coated pan.

  • Fill a pressure cooker with water up to 2 inches.
  • Place a trivet at the bottom of the pan.

  • Place the bowl with custard over it.
  • Lightly cover the custard with foil (make a few holes in the foil for steam to escape).
  • Close the pressure cooker and steam (without weight) for 45 minutes to one hour (checking in between around 45 minutes with a toothpick test). Once cooked, remove the foil gently.

  • Remove the pan from pressure cooker, cool the custard slightly.
  • Run a knife around the edges of the pan to loosen the custard and let cool in the refrigerator for at least 4 hours or even overnight. Some prefer warm custard, but we love it thoroughly chilled.
  • Just before serving, invert gently onto a large serving plate. Immediately, the creamy, golden brown caramel will cover the custard fully and start to drizzle down the sides of the creamy, divine bread pudding.

  • Slice and serve chilled.
  • Enjoy!!

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For more caramel custard recipes, try:

Caramel Custard (with condensed milk)

Creme Caramel Custard (without condensed milk)

Creme Caramel Flan

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7 comments

  1. Mary-The Boondocks Blog says:

    That looks like it is so easy to make and delicious to boot. Love that it has so few ingredients. Why I could probably make it right now!

    • curryandvanilla says:

      Thanks so much Mary πŸ™‚ Not only are they easy, but awesome tasting too! Please do try this; I am sure your whole family will love it!! Thanks for stopping by πŸ™‚

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