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Caramel Custard

This recipe is the eggless version of one of the most loved English dessert. Caramel Custard is a custard dessert having a layer of crystal clear caramel sauce on top along with wobbly custard This particular recipe has no eggs in it. It's purely vegetarian so even the ones who dont have eggs can enjoy this amazing dessert.

  • Prep time:
  • 15mins
  • cook time:
  • 30mins
  • serves:
  • 6

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : English

Course : NA

Tags

  • Veg
Ingredients

Ingredients For Caramel Custard

Methods
  • 1. Take 6 ramekins and place them on a tray. Now place inside a hot oven to warm them up.
  • 2. Now take a sauce pan add sugar and water. Do not stir with a spoon. Let the sugar gets caramelize. Keep on rotating the pan until the sugar dissolves and turn golden brown colour. Let the syrup boil. Once it reaches the perfect caramel colour, remove from the gas.
  • 3. Now pour it into the warm ramekins uniformly. Let it to cool completely and the caramel will harden. Now apply butter on the sides of the ramekins and set aside..
  • 4. Meanwhile set the oven to preheat at 180°C. Now take a mixing bowl. Add 2cups of milk and sweetened condensed milk and set aside.
  • 5. In a separate sauce pan add the remaining milk + veg gelatin + corn flour. Keep stirring it untill it dissolves properly. Now add this to the milk + sweetened milk mixture. Add vanilla extract to it.
  • 6. Now give it two three mix and transfer this entire mixture into a sauce pan. Heat the mixture on a low flame. Keep on stirring the mixture until it starts thickening. Make sure you do not let it boil.
  • 7. Once you get the perfect thick flowing consistency remove from heat and pour into the ramekins uniformly.
  • 8. Now take all the 6 ramekins and place it over a tray. Fill the tray with hot water and cover it with aluminum foil.
  • 9. Bake it for 25-30minutes in a pre heated oven at 180°C. Once it becomes wobbly like take it out of the oven. Allow it to come to room temperature. Then refrigerate it for about minimum 2-3hours
  • 10. Before serve run a knife along the sides of the ramekins so that it loosens. Place a plate on the ramekins and just flip such that the caramel sauce comes on top.
  • 11. Serve chilled with a dollop of vanilla ice cream or fresh whipped cream

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