5-Ingredient Eggless Caramel Custard Recipe That’s Easy to Make
Craving a creamy and delicious dessert without eggs? This Eggless Caramel Custard Recipe is the perfect treat for caramel lovers. Made with just 5 simple ingredients, including agar agar powder, milk, sugar, vanilla, and cornstarch, this silky smooth caramel pudding delivers the classic custard texture without using eggs or gelatin.
It’s an easy eggless dessert recipe that can also be made vegan by replacing regular milk with almond milk. Follow this step-by-step recipe to make a rich, smooth, and perfectly set homemade caramel custard that everyone will love.
About Eggless Caramel Custard
This recipe for eggless caramel custard is foolproof; it gives you the perfect texture that you get from a proper creme caramel without the use of eggs. Eggless caramel custard is made with basic ingredients like milk, sugar, and vanilla. The thickening ingredients used are agar agar and cornstarch. Both are cooked together with milk and then baked in a bain-marie to create a custard-like texture.
For setting the custard, the key ingredient used is agar agar. Agar agar powder is way easier to use than the strips or flakes, since it dissolves easily in liquid. Nowadays you can find agar agar powder online. The brand that I use is this, and it makes the pudding set properly without worries.
Eggless Caramel Custard Ingredients
- Milk – one of the most important ingredients in caramel custard. Use full-fat milk for the creamy texture. Almond milk can be substituted for a vegan and dairy-free option.
- Sugar – regular white sugar should be used. Substituting it with brown sugar doesn’t work.
- Cornstarch – this provides the thickness to the caramel custard and cannot be neglected.
- Agar Agar – try to find agar agar powder which is more convenient than strips. I haven’t tried this recipe using agar agar strips.
- Vanilla Extract – I add a dash of vanilla to remove the smell that we can get using agar agar powder.
Expert Tips
- My ramekin size is 250 ml. I get around 6 servings from this mixture.
- Don’t cook the caramel too much; the sugar will burn and taste bitter.
- Let the caramel custard set in the fridge for at least 4 hours to set.
- This caramel custard is best when served cold.
How to Make Eggless Caramel Custard (Stepwise Pictures)
Making Caramel
- The caramel I am showing here is wet caramel. Take sugar in a saucepan for making caramel.
- Add water and mix till sugar is melted completely.
- Heat this on medium-high heat till the colour of the caramel changes to amber colour. Don’t stir at this point, as the caramel cooks just swirl the pan.
- Now you can see the caramel has a dark colour. This is the stage at which we are going to pour this caramel into the moulds. I am using ramekins and a baking tray. But you can 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 will mix all the ingredients together and then heat.
6. Add in cornstarch.
7. Pour in milk. This is cold milk.
8. Add in agar agar powder and use a whisk to mix sugar, cornstarch, and milk till it is lump-free.
9. Now place the pot on the heat and start cooking on medium-high heat. The mixture will start to thicken as it gets heated.
10. Once it is thickened like a sauce. Take it off the heat and mix in vanilla extract.
11. Now the custard is ready to be filled in the moulds.
Baking Caramel Custard in Bain-Marie (Water Bath Method)
12. Now pour the custard over the ramekins that have caramel.
13. I placed the ramekins in my baking pan. Now pour boiling hot water in the tray until it comes halfway through the ramekins.
14. Cover the pan with aluminium foil, or in my case, I used parchment paper.
15. Bake till the mixture is cooked. It will look jiggly to touch. But as it cools, the pudding will set because of the agar agar.
16. This is how it looks once cooled for 4 to 6 hours.
17. Run the sides of the ramekin with a knife. Gently place a serving dish over the ramekin and invert the pudding.
18. Ta-da! Eggless caramel custard is ready to serve.
Eggless Caramel Custard Recipe
Equipment
- cooking pan
- Ramekins
- Oven or OTG
Ingredients
For Making Caramel
- 1 cup Sugar
- ¼ cup Water
For Eggless Custard
- 2 ½ cup Milk
- ⅔ cup Sugar
- 2 tablespoon Cornstarch (Cornflour)
- 1 teaspoon Agar Agar Powder
- 1 teaspoon 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.
Notes
- My ramekin size is 250 ml. I get around 6 servings from this mixture.
- Don't cook the caramel too much; the sugar will burn and taste bitter.
- Let the caramel custard set in the fridge for at least 4 hours.
- This caramel custard is best when served cold.