Creamy Caramel Custard Pudding

A spin on the classic caramel custard pudding with cream cheese added to give it a velvety texture and an enhanced flavor

Yields: 8 servings, Total Prep Time: 4 hrs, Cooking Time: 35 mins


6 egg yolks

3 egg whites

1 cup condensed milk

1 cup evaporated milk *

1/4 cup milk

1 1/2 cup sugar

1 cup softened cream cheese

1/2 tbsp vanilla essence 

1/4 tsp salt


1. Melt 1 cup sugar and 1/2 cup water in a pan over a medium flame. Make sure sugar has dissolved in the water before heating it. Caramelize sugar till it turns amber in color. Take it off heat immediately and pour caramel into a 8" x 2" round cake pan.  (Click here to see how to make caramel)

2. Beat egg yolks, condensed milk, evaporated milk, milk, vanilla essence and salt in a huge bowl.

3. Blend cream cheese and 1/2 cup sugar. Slowly add in the egg whites.

4. Pour in the egg yolk and milk mix and keep blending for about a minute or two. Transfer this mix into the cake pan over the hardened caramel. 

5. Preheat oven to 375 F/ 190 C. Fill a bigger pan up to half an inch in hot water and carefully place the cake pan over it. Bake for approximately 30-35 minutes or until a tooth pick inserted into the center comes out clean. 

6. Let it cool down at room temperature for about an hour. Place in refrigerator and chill for at least 2 hours before serving. For best results chill it overnight. 

7. Finally place a plate over the cake pan and quickly invert it to transfer custard pudding on the plate. Tap gently over the cake pan to ease out the pudding. Get all the caramel out of the pan and drizzle it over the pudding. Slice and serve. 


  • In case you don't get an evaporated milk can, prepare it at home by boiling down 2 1/4 cups of whole milk to about a cup. This is a slow simmering process that requires you to keep stirring and scraping off the cream that forms at the surface occasionally. Once done, strain and allow it to cool down to room temperature before using. *

  • You can use cupcake tins instead of a cake pan.

  • Don't use hot/warm milk in the mix since it will scramble the eggs and spoil the texture of the pudding.

Carrot & Pumpkin Spice Cupcakes with Cream Cheese Frosting

Carrot and pumpkin spice flavored moist cupcakes topped with a rich cream cheese frosting

Yields: 12 cupcakes, Prep Time: 30 mins, Total Time: 40 mins

WHAT YOU NEED For The cupcakes: 

4 medium carrots, peeled and grated

1 cup pumpkin purée

1 cup all purpose flour

2 cups light brown sugar 

3 eggs, beaten

1/2 cup canola oil

4 tbsp unsalted butter, melted

1 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 tsp ground cinnamon 

1/2 tsp ground allspice 

1/4 tsp ground nutmeg

1 tsp vanilla essence


2 cups cream cheese, softened

10 tbsp unsalted butter, softened

1 1/2 cup confectioners/powdered sugar

1 tsp vanilla essesnce


1. Mix all the dry ingredients in a large bowl; flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice.

2. Add beaten eggs, melted butter, pumpkin purée, canola oil, vanilla essence, and mix well.

3. Using an electric beater on a medium speed, beat until you get a smooth batter.

4. Fold in the grated carrots and give it a good mix.

5. Preheat the oven to 350 F/ 180 C. In two 6 x 2 cupcake tins add cupcake liners that have been lightly greased with butter on the sides.

6. Using a spoon, add the batter carefully making sure that you fill it up just up to the brim.

7. Bake in the oven for 35-40 minutes.

8. Let it cool for at least 10 minutes once it's out of the oven. 

9. For the cream cheese frosting, first mix in the cream cheese and butter. Using an electric beater on a medium speed beat well for about a minute. Stop and add the sugar and vanilla essence and mix well. Again, beat it for about 2 minutes or until well combined and smooth.

10. Add the frosting in an icing bag with a wide cross nozzle. Squeeze the end of the bag and in a circular motion moving inwards to form a small peak. 

11. Since I made these for Halloween 2015, I added some chocolate chips on the frosting to make it seem like eyes and mouth, giving it the appearance of a ghost. 


  • You can also bake a cake instead of cupcakes with the same quantity of ingredients.

  • Canola oil can be substituted with vegetable oil as well. You can also eliminate butter in the batter and add some more oil instead.

  • Add some chopped walnuts in the cake batter for that extra flavor.

Gooey Chocolate Cake in a Mug

Chocolate cake in a mug baked in the microwave

Total Time: 5 mins


2 tbsp all purpose flour

3 tbsp cocoa powder

2 tbsp granulated sugar

1/4 tsp salt

4 tbsp unsalted butter, melted

4 tbsp milk

1 egg, beaten

1/2 tsp vanilla essence

1 scoop vanilla ice cream 


1. Mix together all the dry ingredients in a mug. Beat in egg, butter, milk, and vanilla essence.

2. Put mug in a microwave and heat for 1 min 50 secs. 

3. Serve with a scoop of vanilla ice cream



  • You can replace butter with olive oil. 

  • You can emit the egg too, but in place add some baking powder. 

Mango Lassi & Chai bars

Mango yogurt and chai flavored ice-cream bars

Yields: 5 of each, Total time: 15 mins


2 ripe mango

1 cup greek yogurt

3-4 tbsp sugar/honey

1/4 cup water

1/2 cup heavy cream (optional)


6-8 inches of ginger, sliced

3-4 tsp black tea

2 green cardamom

1 cup water

1 cup milk

1/2 cup heavy cream

2 tbsp sugar


1. Chop the mango flesh. Purée it, add sugar/honey and mix well.

2. Add water to greek yogurt and beat it. Add more water if required, but make sure that it's not too thick or too runny.

4. Blend yogurt, mango purée, and heavy cream

5. Pour this mixture into moulds (I've added some chopped mango pieces as well).

6. Set it in the freezer for about 3-4 hours before serving.


1. Boil water over a high flame. Crush ginger pieces and cardamom lightly and add it in water.

2. When it starts boiling, add black tea and let it brew for about 2 minutes (brew longer if you want the tea to be stronger). 

3. Lower the heat to a medium flame. Pour milk and stir. Brew for another 3-4 minutes. Bring the mixture to a full boil and stir. When it turns a darker shade of brown than it was previously, take it off heat and strain it.

4. Add cream and sugar and mix well (add more sugar if need be).

5. Pour into moulds and let it chill in the freezer overnight. 








Apple Crumble Pie

A warm old fashioned apple crumble, topped with salted caramel sauce and served with a scoop of vanilla bean ice cream.

Yields: 6-8 pieces, Prep Time: 15 mins, Cooking Time: 55 mins


5 granny smith apples, peeled and roughly chopped

1/2 cup rolled oats

1/2 cup all purpose flour

1 egg

1/2 cup brown sugar

1/2 cup granulated sugar

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp all spice

1 tsp vanilla extract

2 pie crusts

1/2 tsp salt

1/2 cup unsalted butter

3 tbsp cold salted butter


1. Preheat oven to 350 F/ 175 C. 

2. Melt unsalted butter. Let it cool down. Add egg (make sure the butter isn't warm or else the egg will scramble), sugar, 1 tsp cinnamon, all spice, nutmeg, vanilla extract, salt and whisk well to form a smooth batter.

3. Sprinkle about 1/2 teaspoon cinnamon and about 2 tablespoons brown sugar over the chopped apples. Mix well and keep it aside.

4. Mix together flour, oats and salted butter to form a crumble. 

5. Place a crust over a pie pan. Using a small knife, get rid of extra crust by cutting around the edges. Add apple mix over the crust. Pour batter over it. Add the second pie crust (cut out extra crust) over this and top it up with the crumble.

6. Bake it in the oven for 55 minutes.

7. Let it cool before serving. Pour some salted caramel sauce (click here to learn to make my sea salt caramel sauce) over it and serve it with a scoop of vanilla bean ice cream. Dig in!


In order to make your own pie crust, mix together 2 1/2 cups all purpose flour, 1 tsp salt, and 16 tablespoons of unsalted butter till you get a course/crumbly mixture. Add 4-6 tablespoons of ice cold water and mix well to form a dough. Divide the dough into two parts and flatten it out into a disk using the palms of your hands. Cover in saran wrap and refrigerate dough for a day or at least an hour. When you're ready to make the pie, roll out dough on a flat surface sprinkled with flour. Carefully place it over the pie pan. 

Grandma's French Toast

Fried bread slices soaked in an eggy milk mixture with a hint of cinnamon and nutmeg.

Yields: 6 servings, Total Time: 15 mins


6 slices of *stale bread, white or brown

2 eggs

1 cup whole milk

1 tbsp salted butter

1/2 tsp cinnamon powder

1/2 tsp nutmeg powder

1/2 tsp vanilla essence

2  tbsp sugar


Whipped cream

Any kind of fruit (optional)


*bread which is at least 7-8 days old


1. In a bowl, beat eggs, milk, and sugar for about a minute, or till it turns frothy.

2. Add the cinnamon, nutmeg, vanilla essence, and whisk well. Add 1/2 tbsp of butter, stir slightly, and set it aside. 

3. In a pan, heat the remaining butter over a medium - low flame. Dip the bread slices in the egg and milk batter, and start frying it in the pan over a medium flame. Let it fry for about 3 minutes each, turning it occasionally to make sure that it’s getting cooked on both sides.
4. When the bread gets a nice golden brown glaze on both the sides, take it off the pan and let it cool for a minute. 

5. Top it up with some honey and whipped cream, and add some fruits on the side. Dig in!

Tres Leches Cupcakes

Soft and light sponge cupcakes soaked in three kinds of milk - evaporated milk, condensed milk, and heavy cream.

Yields: 12 servings, Total Time: 1 hr 20 mins

What you need For the Cupcakes:

4 eggs, yolks and whites separated

1 1/2 cups of all purpose flour

1 1/2 cups sugar

1 tablespoon baking powder

1/2 teaspoon vanilla essence

1/2 cup whole milk

What you need For the TRES LECHES MIX :

1 cup evaporated milk

1 cup condensed milk

1 cup heavy cream

1 cup whipped cream

What you need For the Topping:

4-5 strawberries, sliced

A dash of cinnamon powder

What to do:

1. Preheat the oven to 350 degrees fahrenheit (175 degrees celsius). Line cupcake tins with liners (I used 2 tins that had a capacity of 6 each).

2. Mix the flour and baking powder in a bowl and keep aside.

3. In a large bowl, beat the egg whites until frothy (it's best to use an electric mixer but if you don't have one like me, you can do it by hand using a fork to beat the eggs. Make sure you beat it vigorously though. Trust me it's a great hand exercise too). Slowly add the sugar while continuing to beat the whites until it forms soft peaks (if you're doing it by hand then stop once the mixture turns thick and pearl white). Now add the yolks one at a time and continue to beat until it gets blended well into the mixture. Add the vanilla essence and mix well.

4. Slowly add the flour and baking powder mixture along with whole milk. Mix well and ensure that no lumps are formed. 

5. Using a spoon, fill the cupcake tins with this batter. Make sure that you only fill it halfway through (the cupcakes will rise and overflow if you fill the batter till the brim).

6. Place the tins in the oven and bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. 

7. Take the tins out of the oven and let the cupcakes cool for 10 minutes or so. 

8. To prepare the tres leches mix, combine evaporated milk, condensed milk and heavy cream in a large bowl. In case you don't get evaporated milk anywhere, you can easily prepare it at home by boiling down 2 1/4 cups of whole milk to about a cup (Bring the milk to boil on a medium flame and then let it simmer on a low flame. Occasionally stir and scrape off the cream that forms on the surface. Do this till the milk comes down to 1 cup in measurement).

9. Using a fork, poke holes in the cupcakes. Additionally, create 2-3 small slits in the center of the cupcakes as well. Now, using a tablespoon, carefully add the tres leches mix to the cupcakes one at a time, especially making sure that the milk seeps in through the slits. Do this 3-4 times for all the cupcakes. Let it soak in the milk for 10 minutes or so. For best results, leave the cupcakes in the refrigerator for about 3-4 hours. 

10. Add a second liner to the cupcakes in case it gets really messy with the milk mixture.

11. Finally, mix a bit of the tres leches mix with whipped cream and add a dollop of this on top of each cupcake. Garnish with sliced strawberries or any other fruit of your choice. You can also just dust some cinnamon powder over it.

12. Tadaaa. Your cupcakes are ready to be devoured.