Eggless Caramel Custard | Almond Custard
Caramel custard is a classic French dessert. The traditional recipes require eggs, sugar and milk. But this time I wanted to make an eggless caramel custard. So in this recipe, I have used vanilla flavoured custard powder to make the custard and drizzled it with homemade caramel sauce. This dessert is really simple to make but tastes divine! It has a creamy and silky texture. And the thick, golden caramel sauce is so velvety. To add a little crunch, I have added chopped almonds to the custard. So here is an eggless, no-bake, no-gelatin caramel custard recipe. Hope you will give it a try. If so, do share your feedback in the comment section.
Prep time: 5 minutes | Cook time: 20 minutes |Total time: 25 minutes
Yield: Serves 2
Ingredients:
- 4 cup milk
- 1/2 cup sugar
- 3 tbsp custard powder
- 4 tbsp almond, thinly sliced
For Caramel Sauce:
- 1/2 cup sugar
- 1 tbsp water
- 1/2 cup milk
Cooking Directions:
Boil milk in a pan, reduce it to half.
With the help of a colander, strain the hot milk (remove all the malai).
In a cup take some cold milk and add the custard powder. Mix well. Make sure there are no lumps (Here I am using Pillsbury Custard Powder, which is vanilla flavoured).
To the hot milk add sugar and diluted custard powder. Mix thoroughly with the help of a whisk. Then add the sliced almonds. Give it a quick mix.
To make the caramel sauce, take sugar and water in a saucepan. Heat it on medium-low flame. Do not stir.
The sugar will melt and start bubbling. Lower the heat. Swirl the pan occasionally to ensure even caramelization.
Continue cooking until the syrup is honey-coloured.
Then slowly add the milk. The syrup will start bubbling. Stir continuously with the help of a whisk. Cook for a minute and then turn the heat off. Allow it to cool down a little.
Add this slightly warm caramel sauce to the serving glasses or bowls. Lightly drizzle the sauce inside the glass.
Pour the custard into the glasses. Add a layer of caramel sauce on top and garnish with thinly sliced almonds.
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Eggless Caramel Custard
Ingredients
- 4 cup milk
- 1/2 cup sugar
- 3 tbsp custard powder
- 4 tbsp almond thinly sliced
For Caramel Sauce:
- 1/2 cup sugar
- 1 tbsp water
- 1/2 cup milk
Instructions
- Boil milk in a pan, reduce it to half.
- With the help of a colander, strain the hot milk (remove all the malai).
- In a cup take some cold milk and add the custard powder. Mix well. Make sure there are no lumps (Here I am using Pillsbury Custard Powder, which is vanilla flavoured).
- To the hot milk add sugar and diluted custard powder. Mix thoroughly with the help of a whisk. Then add the sliced almonds. Give it a quick mix.
- To make the caramel sauce, take sugar and water in a saucepan. Heat it on medium-low flame. Do not stir.
- The sugar will melt and start bubbling. Lower the heat. Swirl the pan occasionally to ensure even caramelization.
- Continue cooking until the syrup is honey-coloured.
- Then slowly add the milk. The syrup will start bubbling. Stir continuously with the help of a whisk. Cook for a minute and then turn the heat off. Allow it to cool down a little.
- Add this slightly warm caramel sauce to the serving glasses or bowls. Lightly drizzle the sauce inside the glass.
- Pour the custard into the glasses. Add a layer of caramel sauce on top and garnish with thinly sliced almonds.
If you liked this recipe then I’m sure you will also like coffee pudding shots. These are mini, no-bake sweet treats. Made with custard powder, cocoa, coffee and milk. They are just perfect for any party. The mini chocolate tart is another crowd-pleasing dessert. It is made with chocolate biscuits, dark chocolate, cream, milk, butter and egg. If you like rice pudding then you can try a traditional Bengali dessert called “Khejur Gurer Payesh”. It is a rich and creamy dessert made with a few simple ingredients.
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
