Eggless Caramel Custard

Recipe by
Total Time:
3.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 3 cup - milk
  • 3 tsp - custard powder
  • 15 tsp - sugar
  • 1/2 tsp - vanilla essence
  • 5 g - China grass or 1 tbsp - gelatine

How to Make Eggless Caramel Custard

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