eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard |
by Tarla Dalal
Added to 396 cookbooks
This recipe has been viewed 230802 times
eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard | with 27 amazing images.
Eggless caramel custard or caramel pudding recipe is extremely simple and is made with very basic ingredients. Learn how to make eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard |
Caramel is a flavour with universal appeal. From popcorn and nuts to cakes and pastries, caramel has the power to make your reaction change from ‘like it’ to ‘love it’! Caramel pudding is made using minimal ingredients, equal quantity of milk, fresh curd and condensed milk for sweetness. Vanilla extract is added to enhance the flavour of the custard.
Eggless Indian Caramel Custard is an absolutely incredible creation featuring luscious custard in attractive caramelized mould. While serving it is turned upside down with caramel at the top. You will love the interplay of textures and flavours in this exotic dessert.
Tips to make eggless caramel custard: 1. You can also use full fat milk for making thick and creamy custard. 2. Do not open the lid for at least 25 minutes while its cooking, otherwise the steam will escape and custard will not set properly. 3. You can also make caramel custard in small moulds as it takes less time to cook. 4. Always remember to use all the ingredients on room temperature. 5. Make sure to use fresh curd, otherwise the custard might turn sour. 6. Adding vanilla extract enhances the flavour of the caramel custard. 7. This eggless caramel custard is best served chilled. 8. Make sure to have it within 2 hours, as it has curd in it which can ruin the taste if the custard.
Enjoy eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard | with detailed step by step images.
Eggless caramel custard- To make eggless caramel custard, heat the sugar in a small non-stick pan and caramelize the sugar on a slow flame for 3 to 4 minutes, while tilting the pan occasionally.
- Pour the caramelized sugar at the base of an 150 mm (6’) aluminium tin. Keep aside.
- Combine all the ingredients in a deep bowl, whisk well till no lumps remain.
- Pour the custard mixture into caramelized tin and cover it with an aluminium foil.
- Boil enough water in a deep pan, place a stand at the base, put the caramel custard over it.
- Cover and cook the caramel custard on medium flame for 45 minutes or till done.
- Remove the tin and keep aside to cool completely.
- Refrigerate for 1 hour. Loosen the edges of the custard lightly using a knife, demould and serve the eggless caramel custard chilled.
eggless caramel custard video
Eggless Caramel Custard recipe with step by step photos
-
Like eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard | then do try custard recipes also:
-
eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard | is made of cheap and easily available ingredients in India: ¼ cup sugar, 1 cup milk, 1 cup fresh curd, 1 cup milkmaid, 1 tbsp custard powder and ½ tsp vanilla essence or vanilla extract. See the below image of list of ingredients needed for eggless caramel custard.
![]()
-
To make eggless caramel custard, heat ¼ cup sugar in a small non-stick pan.
![]()
-
Caramelize the sugar on a slow flame for 3 to 4 minutes, while tilting the pan occasionally.
![]()
-
Pour the caramelized sugar at the base of an 150 mm. (6’) aluminium tin. Keep aside.
![]()
-
In a deep bowl, add 1 cup milk.
![]()
-
Add 1 cup fresh curd (dahi).
![]()
-
Add 1 cup condensed milk (milkmade).
![]()
-
Add 1 tbsp custard powder.
![]()
-
Add ½ tsp vanilla extract. It enhances the flavour of the custard.
![]()
-
Whisk well using a whisk till no lumps remain.
![]()
-
Pour the custard mixture into caramelized tin.
![]()
-
Cover it using an aluminium foil.
![]()
-
Boil enough water in a deep pan and place a stand at the base.
![]()
-
Place the caramel custard tin over it.
![]()
-
Cover and cook the caramel custard on medium flame for 45 minutes or till done.
![]()
-
Remove the tin and keep aside to cool completely.
![]()
-
Refrigerate the custard for 1 hour.
![]()
-
Loosen the edges of the custard lightly using a knife.
![]()
-
Demould and serve eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard | chilled.
![]()
-
You can also use full fat milk for making thick and creamy custard.
![]()
-
Do not open the lid for atleast 25 minutes while its cooking, otherwise the steam will escape and custard will not set properly.
![]()
-
You can also make caramel custard in small moulds, it takes less time to cook.
![]()
-
Always remember to use all the ingredients on room temperature.
![]()
-
Make sure to use fresh curd, otherwise the custard might turn sour.
![]()
-
This eggless caramel custard is best served chilled.
![]()
-
Make sure to have it within 2 hours, as it has curd in it which can ruin the taste if the custard.
![]()
-
Adding vanilla extract enhances the flavour of the caramel custard.
![]()
Other Related Recipes
Nutrient values (Abbrv) per serving
| Energy | 231 cal |
| Protein | 4 g |
| Carbohydrates | 36.6 g |
| Fiber | 0.5 g |
| Fat | 5.6 g |
| Cholesterol | 13.3 mg |
| Sodium | 16.1 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe