Caramel Custard(Eggless)

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This caramel custard dessert recipe is the origin of European countries. it is usually made with condensed milk, milk, eggs, and caramelized sugar.


Caramel means A liquid made by cooking sugar until its colour changes to yellowish brown or tan colour. It’s used for colouring and flavouring food.


Custard means: a sweet sauce made from eggs, milk, and sugar and poured over sweet dishes.


Here I made an eggless version of caramel custard. By using vanilla-flavoured custard powder. I steamed it on the stove. It took 40 minutes for me. You can do the same in OTG as well.

Usually, they used to make it in the ramekin or a vessel which is a bit wider. 

 

Here I made using a normal steel bowl and I did not face any problems while de-moulding.


As its eggless version, it will taste somewhat similar to colostrum milk (seem paal).


Ingredients:

1.     Milk - 1 cup

2.     Custard powder - 2 tbsp

3.     Yogurt - 1 cup

4.     Condense milk -1 cup

5.     Fresh Cream – 1 cup

6.     Sugar- ½ cup

To Make Caramel Syrup:

1.     In a heavy bottom saucepan or kadai add ½ cup sugar and switch on the stove in low flame without taking a hand stir continuously till it turns golden brown and into a syrup/ sauce consistency as shown in the picture.

2.     Now immediately pour the syrup into the mould and rotate the mould in a circular motion so that the syrup spreads evenly at the bottom of the mould.

3.     Do step 2 immediately, if not sugar syrup may become hard and stick to the pan.

4.     Wait for 5 to 10 minutes for the caramel to set completed in the mould. If you invert the mould syrup should not flow.  

5.     Now the caramel base is ready keep it aside.

To Make Eggless Custard:

1.   In a mixing blow 1st add 1 cup fresh cream and whisk well. If the fresh cream is in paste texture.

2.   Now add 1 cup thick curd to the fresh cream mixture and whisk well and combine.

3.   Then add

                                  I.     Condensed milk – 1 cup

                                  II.     Milk – 1 cup

                                  III.   Custard powder - 2 tbsp

  To the mixture and whisk well without any lumps. The mixture should be in a pouring consistency.  

4.     Now Eggless custard mixture is ready

To Make Caramel Custard:

      1.     In a Kadai/ cooker pour water for 2 inches and allow it to boil just for 2 to 3 minutes.

       2.     Meanwhile in the mould in which sugar syrup is set pour the custard mixture and keep.

       3.     After 3 minutes place a stand in the boiling water and place the mould gently.

       4.    Ensure to cover the top of the mould with a lid or with foil. So that while steaming, water will not go inside the custard.

      5.     Now cover the kadai with a lid and steam it for 30 minutes.


      6.     After 30 minutes using a clean stick prick the custard if the stick comes out clean then the custard is ready.

     7.     Turn off the stove and allow it to cool and then refrigerate minimum for 2  hours.

      8.     Before serving use an unsharpened knife to remove it on the side and place a plate on the top of the mould, now flip and de-mould.


Now delicious caramel custard is ready to serve. Cut it into pieces and serve chill.

Note:

1.     If caramel syrup is overcooked that is if the colour turns dark(black) kindly discard the caramel because it will taste bitter and spoil the taste of the dessert.  

2.     Ensure to use thick curd for the right texture.

3.     As I used vanilla-flavoured custard power I didn’t use vanilla essence. If you use plain custard powder add ½ to 1 tsp of vanilla essence to the custard mixture.

4.     Depending upon the stove range and quantity the cooking time may vary. Cook until the stick comes out clean.

5.     If the custard did not set or turn out in the right texture. There is an problem with texture of the ingredient or with the texture of mixture.

 

 

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