Caramel Custard is an exotic Bread Pudding, which has a gorgeous layer of Caramel on top of Custard. This Caramel Custard is made without Eggs and in the Steamer.
I have been wanting to make Eggless Caramel Custard for the longest time you guys! Today, I finally got success with it. Although my Custard was not that thick, that's only because I used a limited quantity of ingredients.
Caramel Custard is one of those desserts which reminds me of the first time I had had it. You know how you never forget food memory. I have this clear memory. I was celebrating because I had finally gotten through this nerve-wracking examination that I had been preparing for a long time. I got dressed, went out, and had the most luxurious dinner in the most luxurious restaurant and it was that night, I had ordered Caramel Custard for the first time. It just sounded so exotic and I was so curious about what was it all about.
Honestly, I didn't enjoy it that night. After all, you cannot expect a 17-year-old to appreciate the flavors of Caramel. It was not chocolate!
However, after that, I started understanding flavors and that's when this recipe got stuck with me.
Let's talk Caramel Flavors 🙂
This is my favorite bit. Caramel Custard has that pure vanilla and caramel flavors which is so hard to resist. It's so different than all other flavors and is so Soothing, Calming, Earthy, and Grounded dessert recipe, which is simple yet so sophisticated! Yes, that's how I like my food - simple yet sophisticated.
Caramel Custard is different that Creme Brulee. It has a thin layer as opposed to the former which has a hard and crystallized layer of Caramelized sugar on top.
Caramel Custard has a sweet caramelized flavor which is enhanced by the Vanilla essence. It is very important that you use pure vanilla essence for this recipe. It'll give that earthy taste to your dessert and make it feel so comforting and blissful.
Let's make Eggless Caramel Custard
First, the hero ingredient of our dessert - Sugar. Get a saucepan and put the heat on low, and start melting (oops caramelizing) your sugar. Keep the flame at low until you see the sugar crystals, melt, then get stuck to one another and form and lump and finally, they start melting away and eventually get that gorgeous brown color. Is it brown or is it something else, I am always curious about colors. If you know, please comment below 🙂
Next, pour this hot caramel sauce in a bowl and coat it nicely with the Caramel. Allow it to cool down and once it cools down, you'll have a perfect Caramel layer stuck to the inside of your bowl.
Next, to make the Custard, we will have to start with the Milk, followed by some thick Yogurt, some Custard Powder, some Condensed Milk, And of course, the Queen of our today's dessert - pure Vanilla extract. Mix all of these ingredients in a bowl and pour this into your Caramel coated bowl.
Now, get a steamer ready and put this bowl in the steamer. Cover the bowl and also your steamer and cook for 30-35 minutes.
After 30-35 minutes, carefully get the bowl out and cool it down for 30 minutes, before you pop it in the refrigerator for at least 2 hours.
Finally, get it out and de-mold it. Your Caramel Custard is ready! Yay 🙂
Isn't it so easy? Told ya!
Other possible variations to this recipe
There are a million ways to make Caramel Custard. This is an eggless version.
If you are using eggs then use 3-4 large eggs along with your Milk and you'll have a thick and fluffy Caramel Custard.
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- ¼ Cup Sugar
- ¼ Cup Milk
- ¼ Cup Condensed Milk
- ¼ Cup Yogurt
- ½ teaspoon Vanilla Essence
To make the Caramel
- Put the sugar in a saucepan over a low flame and melt it until golden brown color. Keep stirring to avoid getting burnt.
- Pour the caramel sauce in a bowl and coat nicely.
To make the Custard
- In a separate bowl, mix milk, condensed milk, yogurt, and vanilla essence and pour it in the caramel-coated bowl
- Put this bowl in the steamer for 30-35 minutes.
- Get it out and cool it in the refrigerator for about 2-3 hours.
- Finally de-mold it and serve chilled