Eggless Caramel Custard

Eggless Caramel Custard

By NamakShamak
  • Serves: 4
  • Prep Time: 30 Minute
  • Cooking: 15 Minute
  • Calories:

After having the divine experience of  a blissfull caramel custard in a pure veg.reataurant, (which was quiet surprising) , I was determined , to make an equally delicious , firm and creamy custard at home ,and yes without eggs… Somehow, I cannot come to accept eggs in my custard or icecreams…. So decided to give it a shot. The recipe needed agar agar….which I didnt have at home..You see I just decide to make desserts in an instinct …so have to make it with whatever I have. So a gelatine  was the other option , and decided to try it. Results ….amazing , firm Caramel Custard ,that you can cut through with your spoon!



  1. Mix the custard powder with milk ,along with sugar and place it on gas stove ,on low flame ,stirring occassionally. Let the custard boil , then cook on low flame for 1 min.
  2. Now add the gelatine mixture and cook for 3-4 mins , stirring continuously. Cool a bit and add vanilla exttract.
  3. Mix 4 tsp sugar in 2 tsp water and let it caramelise on low flame ,in a pan. Once the sugar caramelizes,pour it in 4 moulds and spread them across the moulds. Pour the hot custard mixture in each mould and cool for atleast 2-3 hours.
  4. To unmould, loosen the edges using a knife and invert over serving plate. Indulge!

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Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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