Description
A smooth and creamy eggless caramel custard pudding with a rich caramel layer and silky texture. This simple steamed dessert is perfect for any occasion and requires no eggs.
Ingredients
- 1/2 cup sugar (for caramel)
- 2 cups whole milk
- 1/2 cup condensed milk
- 2 tablespoons custard powder (vanilla flavor)
- 1/4 cup milk (to mix custard powder)
- 1 teaspoon vanilla extract
Instructions
- Heat 1/2 cup sugar in a pan over medium heat until it melts and turns golden brown. Do not stir; swirl the pan gently.
- Immediately pour the caramel into a greased pudding mold or heatproof bowl and swirl to coat the base evenly. Set aside to harden.
- In a saucepan, heat 2 cups milk and condensed milk over medium heat until warm.
- In a small bowl, mix custard powder with 1/4 cup milk until smooth and lump-free.
- Add the custard mixture to the warm milk and cook on low heat, stirring continuously until the mixture thickens.
- Add vanilla extract and mix well. Remove from heat.
- Pour the thickened custard mixture over the hardened caramel in the mold.
- Cover the mold with foil and steam for 25–30 minutes until set.
- Allow the pudding to cool completely, then refrigerate for at least 2 hours.
- To serve, run a knife along the edges and invert onto a plate to release the caramel custard.
Notes
- Ensure the caramel does not burn, as it can turn bitter quickly.
- You can steam the pudding in a pressure cooker without the whistle.
- Chill well before unmolding for clean slices.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 32 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 25 mg
