Eggless Caramel Custard Recipe

If you’re searching for a show-stopper dessert that feels just as magical as it tastes—without a single egg in sight—you’ve found it! My Eggless Caramel Custard Recipe is a creamy, silky classic perfected for every sweet tooth, whether you’re vegan, allergic, or simply in love with good food. Each spoonful is a tender hug of caramel and custard, with not a hint of compromise.

Ingredients You’ll Need

The best part about this Eggless Caramel Custard Recipe is how straightforward and accessible the ingredient list is! Each item plays a starring role in creating that iconic, silky-smooth custard with that irresistible layer of caramel on top.

• Sugar (for caramel): The magic behind that golden, glassy caramel layer—use granulated white sugar for reliable results every time.
• Water: Helps dissolve sugar and ensures your caramel melts evenly without burning.
• Milk: The creamy base for your custard; use whole milk for luxurious results, but you can swap for plant-based milk if desired.
• Sugar (for custard): Sweetens the custard, complementing the richness of the caramel.
• Cornstarch (Cornflour): Your secret to a thick, eggless custard that holds together beautifully.
• Agar Agar Powder: This plant-based gelling agent helps set the custard just like traditional eggs would—don’t skip it!
• Vanilla Extract: Adds warmth and that classic, inviting aroma that makes each bite absolutely heavenly.

Variations

One of the beauties of this Eggless Caramel Custard Recipe is how easy it is to play around and truly make it your own! Whether you’re looking to tweak for dietary needs or just to suit your taste, there’s room to get creative here.

• Dairy-Free Delight: Swap whole milk for coconut, almond, or oat milk to make a vegan version that’s just as creamy and dreamy.
• Orange Twist: Stir in a touch of orange zest or a few drops of orange extract to your custard for bright, citrusy depth.
• Spice Infusion: Add a pinch of cardamom or cinnamon to the milk as it heats for a warming, aromatic custard.
• Chocolate Caramel Custard: Melt a square or two of dark chocolate into the custard base for a decadent chocolate-caramel combo that’s irresistible!

How to Make Eggless Caramel Custard Recipe

Step 1: Get Your Oven and Moulds Ready

Preheat your oven to 200°C (about 390°F). Take your ramekins or any heat-proof moulds and place them inside a high-sided baking pan. This will set you up for the “bain-marie” (water bath), which is the secret to that classic, ultra-smooth texture.

Step 2: Make the Caramel

Combine 1 cup sugar and ¼ cup water in a saucepan. Heat gently, swirling (not stirring) as the sugar dissolves and starts to color. Watch closely—once it’s a deep amber, immediately pour it into your waiting moulds, swirling to coat the bottoms evenly. The caramel will harden as it cools—don’t worry, that’s exactly what you want!

Step 3: Cook the Eggless Custard

In a separate saucepan, whisk together 2½ cups milk, ⅔ cup sugar, 2 tbsp cornstarch, and 1 tsp agar agar powder until there are absolutely no lumps. Place the pan over medium heat, whisking continuously until the mixture thickens—about 6–8 minutes. Remove from heat and stir in 1 tsp vanilla extract for that classic aroma and flavor.

Step 4: Pour & Prepare for Baking

Spoon the thickened custard mixture over the hardened caramel in each mould, filling them almost to the top but leaving a little space. Arrange your filled ramekins in the baking pan, prepping them for a gentle oven bath.

Step 5: Bake in a Bain-Marie

Pour boiling water into the baking pan so it comes halfway up the sides of your ramekins. Cover the whole tray snugly with foil or parchment. Slide it into your hot oven and bake for 30 minutes.

Step 6: Cool, Chill, and Unmould

Once baked, carefully lift the tray out and let the custards cool for 30 minutes. Then refrigerate them for at least 4 hours (or overnight for best results)—this sets the custard and lets the caramel become syrupy. To serve, run a thin knife gently around the edge of each mould and invert onto a plate. Voila—your Eggless Caramel Custard Recipe is ready to dazzle!

How to Serve Eggless Caramel Custard Recipe

Garnishes

For a classic look, serve your Eggless Caramel Custard as-is and let its glossy caramel crown shine! If you’re feeling fancy, add a scattering of fresh berries, a little grated chocolate, or a tiny sprig of mint for a pop of color and elegance.

Side Dishes

Pair your caramel custard with crisp almond biscotti, delicate butter cookies, or even a dollop of lightly whipped cream. If you want a bigger contrast, serve alongside a bright citrus salad or a scoop of tart berry sorbet for a refreshing twist.

Creative Ways to Present

Try unmoulding your Eggless Caramel Custard Recipe into individual dessert glasses, or layer small squares into a parfait with fruit and cream. For parties, make smaller servings in espresso cups or tiny jars—guaranteed to earn “oohs” and “aahs” from your guests!

Make Ahead and Storage

Storing Leftovers

This custard is a dream when made ahead! Just cover each ramekin tightly with plastic wrap and refrigerate. It keeps well for up to 3 days—just be sure to unmould right before serving for best texture and appearance.

Freezing

You can freeze your Eggless Caramel Custard Recipe, although the texture may be slightly less silky upon thawing. Wrap tightly and freeze for up to one month. Thaw overnight in the fridge and unmould gently.

Reheating

It’s best enjoyed cold, but if you prefer it slightly warm, let it sit at room temperature for 20–30 minutes. Avoid microwaving or heating, as this can make the custard weep and lose its lovely structure.

FAQs

Final Thoughts

This Eggless Caramel Custard Recipe is one that never fails to put a smile on my face—and I truly hope it brings the same joy to your kitchen! Don’t hesitate to make it ahead, play with the flavors, and savor every silky, caramel-kissed bite. I can’t wait for you to fall in love with this all-time favorite, just like I have.

Print