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eggless caramel custard

Eggless Caramel Custard

Sneha Paul
A quick and easy caramel custard recipe.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Servings 2 people


  • 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


  • 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.
Keyword Custard, Eggless