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Eggless Caramel Custard

Eggless Caramel Custard is a popular Continental Dessert
Author :
Category :
Course :
Cuisine :
Technique :
Chilled or Frozen
Difficulty :
Preparation Time :
3 hours
Servings :
Serves 4
Rated 4 based on 100 votes


3 cup - Milk

3 tsp - custard powder

15 tsp - Sugar

1/2 tsp - vanilla essence

5 g - China grass or 1 tbsp - gelatine


  1. Soak the China grass in 3/4th cup of water for 1 hour
  2. Heat on a low flame until it dissolves
  3. (use gelatine with 1/4 cup of water instead of China grass.)
  4. In a pudding mould, add 3 tsp of sugar for caramelising and 1 tsp of water and cook on medium until sugar melts, turning brown
  5. Spread it all over the mould, rotating the mould evenly
  6. Keep aside for 10 mins
  7. Mix the custard in 1/2 cup cold milk.
  8. Boil the remaining milk with the rest of the sugar
  9. When the milk starts boiling, add the custard and keep cooking until mixture thickens.
  10. Add the china grass (or gelatine mixture) to the custard.
  11. Boil again for 2 minutes.
  12. Strain the mixture. Keep stirring and let it cool.
  13. Add the vanilla essence. Mix well.
  14. Pour this mixture over the prepared mould.
  15. Put it to set in the refrigerator for 2 hours.
  16. Before serving loosen the sides with a sharp knife and invert on to a plate.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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