Eggless Caramel Custard
Eggless Caramel Custard
Ingredients
For the Caramel Layer
- 1/4 cup granulated sugar
- 2 tablespoons water
For the Custard Mixture
- 2 tablespoons cornstarch
- 2 cups milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 1
In a small saucepan, combine 1/4 cup granulated sugar and 2 tablespoons of water. Cook over low heat, stirring occasionally, until the sugar melts and turns a golden brown color, forming the caramel.
⏱️ 8 min
- 2
Carefully pour the hot caramel into a heatproof mold (such as a 6-inch round cake pan or individual ramekins). Swirl the mold to evenly coat the bottom and sides with the caramel. Set aside to cool and set.
⏱️ 2 min
- 3
In a small bowl, whisk together the 2 tablespoons of cornstarch with a small amount of milk (taken from the total 2 cups) until a smooth, lump-free slurry is formed. Set aside.
⏱️ 2 min
- 4
In a separate saucepan, add the remaining milk and 1/4 cup granulated sugar. Heat over medium heat, stirring continuously, until the sugar completely dissolves.
⏱️ 5 min
- 5
Once the sugar is dissolved, gradually add the cornstarch slurry to the hot milk, stirring continuously to prevent lumps and ensure even thickening. Continue stirring and cooking until the mixture thickens to a custard-like consistency.
⏱️ 8 min
- 6
Remove the pan from the heat and stir in the 1 teaspoon of vanilla extract. Mix thoroughly until the vanilla is well incorporated.
⏱️ 2 min
- 7
Pour the prepared custard mixture over the set caramel layer in the mold. Cover the mold tightly with aluminum foil.
⏱️ 3 min
- 8
Place the covered mold into a steamer. Steam the custard for 30 minutes, or until set.
⏱️ 30 min
- 9
After steaming, carefully remove the mold from the steamer and let it cool down completely to room temperature.
⏱️ 30 min
- 10
Once cooled, transfer the mold to the refrigerator and chill for 2 to 3 hours, or until thoroughly set.
⏱️ 150 min
- 11
To unmold, run a knife carefully around the edges of the custard to loosen it from the mold. Place a serving plate upside down over the mold. Invert the mold and plate together, then gently lift the mold to release the caramel custard onto the plate.
⏱️ 5 min
- 12
Serve chilled.
Kitchen Tools
Nutrition Facts (per serving)
Eggless Caramel Custard
For the Caramel Layer
- 1/4 cup granulated sugar
- 2 tablespoons water
For the Custard Mixture
- 2 tablespoons cornstarch
- 2 cups milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 1
In a small saucepan, combine 1/4 cup granulated sugar and 2 tablespoons of water. Cook over low heat, stirring occasionally, until the sugar melts and turns a golden brown color, forming the caramel.
⏱️ 8 min - 2
Carefully pour the hot caramel into a heatproof mold (such as a 6-inch round cake pan or individual ramekins). Swirl the mold to evenly coat the bottom and sides with the caramel. Set aside to cool and set.
⏱️ 2 min - 3
In a small bowl, whisk together the 2 tablespoons of cornstarch with a small amount of milk (taken from the total 2 cups) until a smooth, lump-free slurry is formed. Set aside.
⏱️ 2 min - 4
In a separate saucepan, add the remaining milk and 1/4 cup granulated sugar. Heat over medium heat, stirring continuously, until the sugar completely dissolves.
⏱️ 5 min - 5
Once the sugar is dissolved, gradually add the cornstarch slurry to the hot milk, stirring continuously to prevent lumps and ensure even thickening. Continue stirring and cooking until the mixture thickens to a custard-like consistency.
⏱️ 8 min - 6
Remove the pan from the heat and stir in the 1 teaspoon of vanilla extract. Mix thoroughly until the vanilla is well incorporated.
⏱️ 2 min - 7
Pour the prepared custard mixture over the set caramel layer in the mold. Cover the mold tightly with aluminum foil.
⏱️ 3 min - 8
Place the covered mold into a steamer. Steam the custard for 30 minutes, or until set.
⏱️ 30 min - 9
After steaming, carefully remove the mold from the steamer and let it cool down completely to room temperature.
⏱️ 30 min - 10
Once cooled, transfer the mold to the refrigerator and chill for 2 to 3 hours, or until thoroughly set.
⏱️ 150 min - 11
To unmold, run a knife carefully around the edges of the custard to loosen it from the mold. Place a serving plate upside down over the mold. Invert the mold and plate together, then gently lift the mold to release the caramel custard onto the plate.
⏱️ 5 min - 12
Serve chilled.