Desserts/ Eggs,Dairy & Cheese/ Recipes

Salted Caramel Custard

Salted Caramel Custard & a Belated Eid Mubarak

Salted Caramel Custard & Eid Mubarak
Eid Mubarak – Family togetherness with delicious food

Belated Eid Mubarak everyone! Whether you celebrated it simply or in a much more festive manner, I hope it was spent in the midst of family & friends. That is what Eid is all about – family & togetherness. 

I remember as a child, Eid was about new clothes, the delicious food, and of course the Eidi. Getting all dressed up with matching shoes & churiyaan (bangles); going from one house to another to meet relatives & discussing where we would get the yummiest treats; collecting Eidi in little purses, counting it up and then comparing who had gotten the most. 

As an adult, things remain the same but my perception has changed. I still get new clothes, but I try to make sure the less fortunate around me have Eid clothes too; I don’t throw a fuss if there’s a tailor mishap or if I don’t have matching shoes. It’s still about the food, but its about appreciating the love & care that someone went through to make a favourite dish for their nieces/nephews. It’s about trying new things & complimenting each other instead of being a critic. Lastly, the Eidi. It’s not about the monetary amount anymore, but a token which reminds me that while I might be an adult, I am still a little girl in front of the my family who loves me.

There is nothing traditional about the dessert that I am sharing today but its a new Eid trend that I started a few years back. My mom is a brilliant cook in the family (MashAllah) and I hope to someday be as good as her (InshAllah). But ever since I discovered this food passion of mine, I have taken over making desserts for family parties. The response has been brilliant (Alhamdullillah) with the family looking forward to my desserts so much so that every year, I try to outdo myself. So multiple desserts & over the top desserts & staying up half the night is another new habit. But it’s all worth it when I start taking away the dessert dishes, and I realize there’s nothing left 🙂 

Salted Caramel Custard

Salted Caramel Custard

Salted Caramel Custard

Salted Caramel Custard

Adapted from Bon Appetit 

Assembly: Can be assembled in a large glass bowl or in small glasses/round bowls for individual servings. Assembly should be done before serving or at 1-2 hours before serving so that the biscuit crust doesn’t get soggy.
Make-ahead: Salted caramel can be made ahead by least a week and refrigerated, the custard can be made a day earlier.  

Cookie Crust

  • 1 1/4 cup finely ground/crushed chocolate cookie crumbs (Used Oreo’s – about 2 rolls)
  • 3 tablespoons unsalted butter
  • 1/8 teaspoon salt

Caramel Custard

  • 3 1/2 cups whole milk, divided
  • 1/4 cup + 1 tbsp cornflour
  • 3/4 cup brown sugar, packed
  • 3/4 cup water
  • 5 large egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla essence
  • 1 teaspoon salt

Salted Caramel

  • 1 cup sugar
  • 1 1/4 cups heavy cream
  • 1 vanilla bean, split and seeds removed (or 2 teaspoon vanilla essence)
  • 1/4 teaspoon coarse salt
  • 1 teaspoon vanilla essence

Whipped Cream

  • about 1/2 cup cold fresh dairy cream (tetra-pak can be substituted but make sure it’s chilled otherwise it won’t whip up properly)
  • 2 teaspoons fine granulated sugar

Salted Caramel Custard - The different layers

Salted Caramel Custard – The different layers

Salted Caramel Custard – The different layers

Cookie Crust:

  1. Mix cookie crumbs, salt, and butter in a small bowl until well combined. Set aside about 2 tablespoons of the cookie mixture for garnish.
  • In a small bowl, whisk 1/2 cup milk and cornflour until combined. Set aside.
  • In a small saucepan, heat the remaining 3 cups of milk until simmering. Remove from heat and set aside.
  • In a steel bowl whisk egg yolks on medium speed using a hand mixer for about 3 minutes.
  • To make the caramel, stir the brown sugar and water in medium saucepan over medium heat until the sugar is dissolved. Increase the heat, and cook without stirring until a thermometer reads 210 – 220 degrees F (100 degrees C) . The mixture will reduce a bit, and it will become a thick syrup similar to normal caramel. Remove from heat.
  • With mixer on low speed, gradually whisk in the hot milk, then the cornflour mixture into the eggs. Don’t mix it altogether because otherwise the eggs will cook & curdle. Slowly whisk in the caramel. Return the mixture to the saucepan and whisk constantly over medium heat, until the mixture thickens (coats back of a spoon) and a thermometer registers 175 degrees F (80 degrees C), about 7 to 10 minutes. Remove from heat; whisk in the butter, vanilla essence, and salt. Pour through a sieve/muslin cloth to make it more smooth & silky.
  • Cover and chill custard for 4 to 5 hours.

Salted Caramel Sauce

  • Place cream in a small bowl. Scrape in seeds from vanilla bean; add bean. Set aside.
  • Heat sugar in a heavy saucepan over medium heat until sugar dissolves.  Turn the saucepan occasionally to ensure that the heat is even on all sides, until sugar forms a deep amber color, 5–6 minutes. Remove from heat.
  • Gradually add vanilla cream (mixture will bubble vigorously so be careful). Whisk over medium heat until smooth and thick, about 2 minutes.
  • Remove from heat; whisk in butter and salt.
  • If any crystals/hard sugar has formed, stir the caramel over very low heat until the hardened pieces melt and the sauce becomes smooth.
  • Strain into a heatproof bowl. Let cool slightly.

Whipped Cream

  • In a bowl whisk cream and sugar with a hand mixer on high until soft peaks form.


  1. Press the cookie crumbs into the bottom of a large glass bowl. Set aside.
  2. Spoon 1/2 of the salted caramel sauce over caramel custard/pudding and top with lightly whipped cream.
  3. Sprinkle with reserved cookie crumbs & drizzle of salted caramel (about 2 tablespoon). Make sure it is chilled before serving.
  4. The salted caramel custard can be made in a big glass bowl or individual glasses/bowls as well.


  • Reply
    August 15, 2014 at 9:55 am

    Feel like skipping the thermometer part.. too meticulous 🙁

    • Reply
      Kiran Afzal
      August 19, 2014 at 6:37 pm

      I had the thermometer, so it wasn’t an issue for me. But you can do an an estimate and skip the thermometer.

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