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caramel custard pudding recipe without custard powder

Caramel Custard Pudding Recipe without Custard Powder

Caramel custard pudding is the easiest dessert recipe that you can make with custard powder without an oven. It's eggless and prepared within 15 minutes (No gelatin, No agar agar). A chilled bite of caramelized custard pudding will give you the best time to enjoy this tempting dessert.
5 from 2 votes
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Course: Dessert
Cuisine: American, Indian, International, Pakistani
Keyword: caramel custard, caramel custard pudding recipe, caramel custard recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 Persons
Author: Hina

Ingredients

  • 2 tbsp Sugar 2 – Tbsp
  • 50 ml Water
  • 50 g Custard Powder
  • ½ cup Water
  • 2 cups Milk
  • ½ cup Sugar
  • 1 tbsp Corn Flour
  • water 1 cup Water – 1 Cup

Instructions

  • Preparation of Caramel: In a bowl, add sugar and water and cook on medium heat. Stir continuously!! In few minutes, sugar starts to caramelize. Don’t overcook otherwise it will give burning taste.
  • Quickly pour caramelized sugar in pudding mold otherwise it will become hard. (If it happens then again cook it on low heat).
  • Set the caramel in the mould. Tilt the mould to cover all sides with caramel coat. Keep it aside to get set in few seconds.
  • Preparation of Custard: In a bowl, dissolve custard with water/milk.
  • In a pan, add milk and sugar and mix well.
  • As the milk starts to boil, add custard paste in it and stir continuously to avoid lumps.
  • Stir on low heat as the custard quickly start to get thick.
  • Now in another bowl, mix corn flour with water.
  • Add in custard and cook on low heat. Continuously stir until you get desired thickness.
  • Note the thickness in the video (03.00) to get the perfect end result.
  • Set the Custard: Now pour custard in caramel coated pudding mould.
  • Set it well.
  • Refrigerate for 1 hour to get set properly.
  • After, one hour removes from mould. Cut into slices and serve.

Video

Notes

  • Strain the custard before adding in heated milk.
  • Full fat milk will add a creamy texture in pudding.
  • Quickly shift caramel to pudding mold as it starts to get hard.
  • Always make semi thick custard to make the perfect pudding
  • Use the right utensil to prepare the custard.
  • Use a rubber spatula to easily fold the custard.
  • Don't refrigerate until the pudding comes on room temperature.
  • Use granulated sugar to prepare the caramel.
  • Use agar agar or gelatin if you don't want to use cornstarch