Caramel Custard

Eggless caramel custard.

Today sharing one of my favourite dessert. Its my 500 post on the blog. Thanks to all my readers for your love, support and encouragement.

You don’t need gelatin or agar agar, eggs or bread to make this caramel pudding. Even you don’t need oven because it is steamed pudding. Very easy to make yet taste is heavenly.

This chilled caramel custard pudding can be also served as a party dessert. Have you made custard with paneer or cottage cheese yet? If no try it I am sure you will love the taste. You can make it in a cake pan or in small ramekins for individual serving. Make caramel in a cake tin or pan. Make a thick custard and pour over the caramel. Steam for 30 – 40 minutes and let it cool down. Place in refrigerator to chill. Slice and enjoy. You can get many more dessert recipes on this blog.

This caramel custard is my contribution to 260 #Foodiemonday bloghop. This week’s theme is Meethe Pal suggested by me. This pandemic time dramatically changes our lives. Switched to only homemade healthy foods. No outings or restaurant hopping. Our only motto is to stay safe. So I thought if we can share some heavenly desserts to fill some sweetness in life. Dessert or sweets improve our mood. We can enjoy sweet in moderation or in small amount once or twice in a week. And we have to make some sweets for our kids.  And I am sure kids will love this mouth melting and yummy pudding. Let’s see what my fellow bloggers share for this theme. Check out all the recipes below.

Kesar pista shrikhand by Priya Vijaykrishnan

Badam halwa by Kalyani Sri

Khubani ka meetha by Archana

Sweet sundal by Priya Iyer

Paneer kheer by Preethi Prasad

Bellam undrallu by Aruna

Churma laddu by Poonam

Oats jaggery laddu by Swaty Malik

Chocolate modak by Mayuri Patel

Now coming to the recipe. Not only kids as I mentioned caramel pudding is my favourite. When I started cooking after marriage I usually make caramel pudding with eggs, milk, vanilla essence and bread. But this custard caramel is different but taste is equally good. So it is perfect for vegetarian people. I didn’t use gelatin in it so we have to make slightly thick custard. I have used 2 teaspoon cornflour to make the custard thick. If you don’t have cornflour use 2 teaspoon more custard powder. I love strong caramel flavour so made caramel with 3 tablespoon sugar. If you want your custard with light caramel use 2 tablespoon sugar only.


Milk – 2 & 1/2 cup

Custard powder – 3 tablespoon

Cornflour – 2 teaspoon

Sugar – 1/3 cup + 3 tablespoon

Paneer or cottage cheese – 1/4 cup

Vanilla essence – 1/2 teaspoon

Water – 1 tablespoon


1. In a metal cake tin or pan heat 3 tablespoon sugar and 1 tablespoon water. Keep the flame low to avoid burning. I have used 3 tablespoon sugar for strong caramel flavour. If you want light caramel flavour use 2 tablespoon sugar to make caramel.

2. When sugar melts and starts to change it’s colour switch off the heat. Caramel shouldn’t be burned. With the help of a tong tilt the pan to spread the caramel evenly in all over the pan. Keep it aside.

3. In a bowl mix 1/4 cup cold milk, custard powder and cornflour. You can also add 2 tablespoon milk powder if you like.

4. Boil remaining milk in a pan. Add 1/3 cup sugar. When sugar dissolved and milk starts to boil reduce the heat.

5. Stir the cornflour and custard powder mixed milk well and add in the milk. Stir continuously to avoid lumps.

6. Cook till milk becomes thick. Keep stirring. Remove from heat. Add vanilla essence and mix. You can also add chopped dry fruits in custard.

7. Mash the paneer or cottage cheese well to make smooth. Best to use fresh paneer. Get the paneer recipe here.

8. With a hand blender or whisker blend the paneer and custard well. Mixture should be lump free and smooth.

9. Pour the mixture on caramel. I have used my rice cooker to steam the custard.

10. You can steam in pressure cooker or any pan. Pour water in the pan. Place a stand in the middle. When water starts to boil place the caramel custard pan on the stand. Cover and steam on low medium heat for 30 minutes.

11. Let it cool down completely. Keep in refrigerator for 4 – 5 hours or overnight. Run a knife gently through the sides. Place the pan upside down on plate. Demould the custard. Slice and serve chilled. Enjoy……

Stay safe stay healthy and happy!

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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