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Eggless Caramel Custard Recipe

Can you believe this silky smooth caramel custard is made without eggs. Everyone loves caramel custard and this recipe is made with just 5 ingredients, agar agar powder, vanilla, milk, sugar and cornstarch. You can adapt it to vegan by swapping regular milk to almond milk. Learn how to make eggless caramel custard with step by step pictures and video.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 287kcal

Equipment

  • cooking pan
  • Ramekins
  • Oven or OTG

Ingredients

For Making Caramel

  • 1 cup Sugar
  • ¼ cup Water

For Eggless Custard

  • 2½ cup Milk
  • ⅔ cup Sugar
  • 2 tbsp Cornstarch (Cornflour)
  • 1 tsp Agar Agar Powder
  • 1 tsp Vanilla Extract

Instructions

  • Preheat oven to 200 degree C. Take your moulds, I am using ramekins and put it in a baking pan with high sides. Set aside.
  • Let';s make caramel. Take sugar and water in a sauce pan for caramel. And heat it, swirl the pan so the sugar melts. Now heat it on high and cook till the sugar darkens and turn into a  caramel. Dont stir the pan, swirl the pan.
  • Now pour this into the waiting moulds and set aside. the caramel will harden.
  • Let's make custard. In a pan, take cornstarch, sugar, milk and agar agar powder. Use a whisk to mix till lump free and cook it on medium heat, keep whisking till the mix thickens.
  • Now take it off the heat and add in vanilla and mix well.
  • Spoon this over the caramel. Fill to the top leaving some space on top. Place the ramekins in the baking tray with high sides.
  • We are going to bake this pudding in a bain-marie method. Pour boiling hot water into the baking tray. Make sure the water comes half way through the ramekins. Cover the baking tray with foil or parchment paper.
  • Bake this in preheated oven for for 30 minutes. After 30 minutes remove the tray from oven carefully and set aside for cool for 30 mins.
  • Put the ramekins in fridge for 4 hours or overnight. For unmoulding, run a knife around the sides and un mould it carefully in a plate. Serve immediately.

Video

Notes

  1. My ramekin size is 250 ml. I get around 6 servings from this mixture.
  2. Don't cook the caramel too much, else the sugar will burn and taste bitter.
  3. Let the caramel custard set in fridge for at least 4 hours to set.
  4. This caramel custard is best when served cold.

Nutrition

Serving: 1servings | Calories: 287kcal | Carbohydrates: 63g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 155mg | Fiber: 0.03g | Sugar: 60g | Vitamin A: 165IU | Calcium: 126mg | Iron: 0.05mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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