Steam Crème Caramel | 焦糖布丁

Crème Caramel is one of my favourite desserts. This Steam Crème Caramel recipe is simple to make. The texture of this steam custard is silky smooth and creamy. I have tested this recipe with quite a few different combinations and methods. This final recipe is really good, you have to try it!

Important tips and updates:

  1. Leave a gap at the lid when steaming to have even heat distribution
  2. Steam time depends on mould size/material and heat level of your stove
  3. Steam time is very important, if you over steam, the custard will be rough, but if you under steam, the custard will not set.
  4. Use low heat to steam, if you use high heat, the custard will not be smooth
  5. For caramel, don’t wait till the colour turns too dark before switching off the stove, the caramel will be bitter
  6. Only remove from ramekin when ready to serve.



  • 1/4 cup or 50 grams castor sugar
  • 1 tablespoon water
  • additional 1 tablespoon water to be added later


  • 2 eggs (cold)
  • 25 grams castor sugar
  • 1/3 cup or 80 ml evaporated milk (cold)
  • 2 tablespoon condensed milk (cold)
  • 200 ml milk

Step-by-step method for Steam Crème Caramel | 焦糖布丁:

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