Eggless Caramel Custard Recipe

Can you think 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 may adapt it to vegan by swapping regular milk to almond milk. Learn easy methods to make eggless caramel custard with step-by-step pictures and video.

Eggless Caramel Custard

Ever since I shared my caramel custard recipe. Lots of my viewers have been asking for eggless caramel custard recipe. So finally i made a decision to offer it a attempt to it was a complete success. My little daughter loved it a lot and finished this complete portion all by herself. For more eggless easy pudding, check my vanilla pudding and chocolate pudding.

About Eggless Caramel Custard

This recipe for eggless caramel custard is idiot proof, it gives you the proper texture which you get from a correct creme caramel without using eggs.

Eggless caramel custard is made with basic ingredients like milk, sugar and vanilla. The thickening ingredient used is agar agar and cornstarch. Each cooked along with milk after which baked in bain-marie to create a custard like texture.

For setting the custard, the important thing ingredient used is agar agar. Agar agar powder is way easier to make use of than the strips or flakes, because it dissolves easily in liquid. Nowadays you’ll find agar agar powder online. The brand which I exploit is this and it makes the pudding set properly without worries.

Eggless Caramel Custard Video

Eggless Caramel Custard Ingredients

Milk – one of the crucial necessary ingredient in caramel custard. Use full fat milk for the creamy texture. Almond milk might be substituted for vegan and dairy free option.

Sugar – regular white sugar needs to be used. Substituting it with brown sugar doesn’t work.

Cornstarch – this provides the thickness to the caramel custard and can’t be neglected.

Agar Agar – try to seek out agar agar powder which is more convenient that strips. I have not tried this recipe using agar agar strips.

Vanilla Extract – I add a touch of vanilla to remove the smell which we are able to get using agar agar powder.

Expert Suggestions

1. My ramekin size is 250 ml. I get around 6 servings from this mixture.
2. Don’t cook the caramel an excessive amount of, else the sugar will burn and taste bitter.
3. Let the caramel custard set in fridge for no less than 4 hours to set.
4. This caramel custard is best when served cold.

The way to Make Eggless Caramel Custard (Stepwise Pictures)

Making Caramel

1)The caramel I’m showing here is wet caramel. Take sugar in a sauce pan for making caramel.

2)Add in water and blend till sugar is melted completely.

3)Heat this on medium high heat till the color of the caramel changes to amber color. Don’t stir at this point, because the caramel cooks just swirl the pan.

4)Now you’ll be able to see the caramel has got dark color. That is the stage, we’re going to pour this caramel into the moulds.

4)I’m using ramekins and a baking tray. But you need to use all ramekins. this recipe will make 6 servings.

Making Custard for Eggless Caramel Pudding

5)Take sugar in a pan. Don’t heat the pan yet, we are going to mix all of the ingredients together after which heat.

6)Add in cornstarch.

7)Pour in milk. That is cold milk.

8)Add in agar agar powder and and use a whisk to combine sugar, cornstarch and milk till it’s lump free.

9)Now place the pot on heat and begin cooking on medium high heat. The mixture will begin to thicken because it gets heated.

10)Once it’s thickened like a sauce. Take it off the warmth and blend in vanilla extract.

11)Now the custard is able to be filled within the moulds.

Baking Caramel Custard in Bain-Marie (Water Bath Method)

12)Now pour the custard over the ramekins which has caramel.

13)I placed the ramekins in my baking pan. Now pour boiling hot water within the tray until it comes half way through the ramekins.

14)Cover the pan with a aluminium foil or in my case, I used parchment paper.

15)Bake till the mixture is cooked. it can look jiggy to the touch. But because it cools the pudding will set due to the agar agar.

16)That is the way it looks once cooled for 4 to six hours.

17)Run the perimeters of the ramekin with knife. Gently place a serving dish over the ramekin and invert the pudding.

18)Ta-da! Eggless caramel custard is able to serve.

Showing you the feel in close-up shot. Looks how silky smooth and set the pudding looks. Make this and revel in.

More Puddings to Try

📖 Recipe Card

If you’ve got any questions not covered on this post and when you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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