Caramel custard, an easy, quick and all-time favourite dessert now made in a healthy way!

How about a healthy Caramel Custard without condensed milk, without refined sugar, without any china grass or gelatin and of course without eggs? Yes, this caramel custard is a healthy version as is made using jaggery powder. Even the caramel is made with jaggery. But what else is there? Any guesses?

And, yes, forgot to tell you that it is made in just 15 minutes and that too in a pressure cooker! No, not baked but steamed. How? Just keep on reading and the mystery will soon be unfolded.

Caramel Custard

Our favourite Caramel Custard

We all love Caramel custard especially my elder son, Shivang. He often demands to have this and I love making it. I have made this custard both with china grass as well as without it. But whatever it was, it contained refined sugar always. Even if I avoided refined sugar, I added condensed milk which again contains lots of sugar.

So, recently, after trying out my homemade condensed milk, I thought of trying out caramel custard in a new way and I am glad I am able to share my results here, with you all, which itself speaks about its success. First time I tried it in this healthy way then the results were good but still I didn’t share it with you all as I used very less quantities and thus it was a very tiny one. But this time, using everything same, I just scaled my recipe to double and hence sharing it.

Caramel Custard Without Refined Sugar

I used jaggery to make the caramel, as I have used this method earlier in my Peach Upside Down Cake also. So, I was confident of the colour as well as the consistency. Similarly, I added jaggery only to sweeten the custard as I have not used condensed milk here.

Caramel Custard With A Secret Ingredient

You must be wondering as to what is that secret ingredient which is used in making this caramel beauty? Well, time to reveal this secret! Else, how will we proceed further? By the way, before I unveil it, any guesses from your side?

I recently shared my homemade condensed milk recipe which I made using milk powder. So, this milk powder has been used here too in place of condensed milk. Now, you might say as to what is the difference between homemade or store-bought condensed milk? Nothing much, except the quantity of sugar. In homemade condensed milk, I use jaggery powder and that is the main difference.

Eggless Caramel Custard Recipe With Or Without Custard Powder

When custard word is there in the name of this pudding then custard powder has to be used. Custard powder not only helps in setting this pudding but also gives it a wonderful flavour.

If you do not have custard powder then? Before that, if you know what custard powder is made up of then you yourself will get the answer. Actually, custard powder is nothing but cornflour to which vanilla essence has been added. Next time, have a look at the ingredients on a pack of custard powder and it will be clear to you.

So, if you do not have custard powder then use an equivalent quantity of cornflour and add few drops of vanilla essence.

Caramel Custard: Baked Or Steamed In Pressure Cooker

Caramel custard is often baked as well as steamed. In either case, it takes a lot of time. If baking it then it requires somewhere between 45 to 50 minutes. And steaming also takes a minimum of 30 minutes. But having my excellent experience of baking Bhapa Doi in a Pressure cooker in just 15 minutes, I followed the same method here and a perfect caramel custard got ready in just 15 minutes.

I love steaming caramel custard in a pressure cooker as this method is quick and completely hassle-free. Use your regular pressure cooker, add water and then steam this caramel pudding in it. It will be clearer to you in the details below. So, once the batter is ready, you can bake it or steam it in a steamer or simply pressure cook it, the way I did it.

Brownie Points Of My Eggless Caramel Custard Without China Grass

No Refined Sugar
No Gelatin
No China Grass Or Agar
No Condensed Milk
Made in Pressure Cooker
Gets ready In 15 minutes

Caramel Custard Recipe In Pressure Cooker Using OPOS Method

Once I tried this pudding in the oven also using Bain-marie (or water bath) method, that is baked it on a water bath. It took almost 45 minutes, which is a pretty long time. Then after trying my Bhapa Doi using the Opos method of cooking, wherein, the same pudding gets ready in just 15 minutes, I tried this caramel custard also in the same way. This method of making pudding is FLAWLESS. This is similar to Bain Marie method only but Pressure Cooker replacing the oven and hence reducing the time to one third. Really, it is amazing.

Opos, is a revolutionary cooking method which means  One Pot One Shot. The OPOS methodology has been created and copyrighted by Mr. Ramakrishnan of One Page Cookbooks fame.  Opos method of cooking is a  scientific, simple and very brief method of cooking. To know more about Opos, click here.

How To Make Eggless Caramel Custard?

For making caramel custard, as the name says itself, firstly we require to make the caramel. Caramel, as we all know is a sugar syrup where sugar has been caramelised and hence the dark brown colour. But we can make this using brown sugar or jaggery powder also. I avoided brown sugar, as it gives a very dark colour to the caramel, almost blackish. When I tried making the caramel with jaggery powder then the colour is very soothing and appealing. For making caramel, just heat jaggery powder with very little water in it. Swirl the pan and within 5 minutes, jaggery will turn into a lovely amber colour caramel syrup.

Thereafter this caramel syrup is put in the baking pan. As it is a thin layer only and that too jaggery, it sets within 5 minutes. Leave it to set and then take the blender jar of your mixie, add all the ingredients into it. Blend it for a minute and your batter or pudding is ready to be baked/steamed. Put this mix on the caramel. Cover the baking pan with aluminium foil or with a lid. This is done so that water doesn’t get into it while steaming.

Thereafter, take the pressure cooker, add some water into it. keep a stand and over it place the baking pan. Close the pressure cooker with its lid. Now, switch on the gas and keep the flame to medium-low. And steam it for 15 minutes by the clock. There will be a number of whistles but you just keep an eye on the clock. After 15 minutes, turn off the flame and let the cooker cool down. Once the pressure has been released, open it, take out the baking pan. By now, pudding must-have set. If 1%, it doesn’t then put it back in the pressure cooker and steam for 5 more minutes.

Thereafter, keep it in the refrigerator for a few hours as it tastes good only when cool.

Detailed Recipe Of Eggless Caramel Custard With Step By Step Pics

  • Take a round vessel of steel or aluminium, preferably of 4″ or 5″ and rinse it with water. Keep it aside
  • Prepare the caramel.
  • Take your baking pan and rinse with water.
  • Heat jaggery in a pan along with 1 teaspoon water on medium flame.
  • Swirl it as it starts melting. When melted fully, pour this caramel in the baking pan.
  • Tilt the baking pan to and fro so that the caramel covers the base of the pan fully. Do this by tilting the pan only, without using any spatula.
  • Prepare the custard.
  • In the blender jar, add all the ingredients listed under ‘for custard’ and blend for 30 to 40 seconds.

 

  • Ensure that the caramel has set in the baking tray. Do so, by touching it lightly. If not then wait for some time till it sets. If set then put the custard over it.

  • Cover the baking pan with foil or a lid.
  • Steaming The Custard
  • Take a 2 or 3-litre pressure cooker and put 1.5 cups water in it and keep a stand on it. I used 5 ltr PC. Put the covered vessel on the stand in the pressure cooker. You can keep it without the stand also.

  • Close the lid of the pressure cooker, fix the weight also (whistle). Do not remove the gasket or the whistle of the pressure cooker. Use it the way you use it normally for making curries.
  • Switch on the gas stove to medium flame. The flame should be such that it covers half of the base of the pressure cooker.
  • Set the timer for 15 minutes.
  • After 15 minutes switch off the gas stove and wait till the pressure settles down.(around 3 minutes)
  • Now open the pressure cooker. Check for its doneness by inserting a toothpick. Besides this, you can check by pressing it lightly and also by looking at the sides. When done, it leaves sides of the pan too. However, if you feel that it is not done (though chances are rare) then steam it for 5 more minutes.

  • Take out the vessel and Keep it in the refrigerator for a few hours.
  • At the time of serving, take the bowl out, insert a knife around its edges and invert it directly on the serving dish.

Recipe Card Of Eggless Caramel Custard In Pressure Cooker

5 from 2 votes
Print

Eggless Caramel Custard Without Refined Sugar

Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

My Cup Measures 240 ml

For Caramel

  • 3 Tbsp Jaggery Powder
  • 1 tsp Water

For Custard Pudding

  • 1 Cup Curd, Thick
  • 3/4 Cup Milk Powder
  • 3 Tbsp Custard Powder
  • 1/2 Cup +2 Tbsp Jaggery Powder
  • 3/4 Cup Warm Milk

Instructions

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  1. Take a round vessel of steel or aluminium, preferably of 4″ or 5″ and rinse it with water. Keep it aside
  2. Prepare the caramel.

Prepare The Caramel

  1. Heat jaggery in a pan along with 1 teaspoon water on medium flame.
  2. Swirl it as it starts melting. When melted fully, pour this caramel in the baking pan.
  3. Tilt the baking pan to and fro so that the caramel covers the base of the pan fully. Do this by tilting the pan only, without using any spatula.

Prepare the custard

  1. In the blender jar, add all the ingredients listed under 'for custard' and blend for 30 to 40 seconds.
  2. Ensure that the caramel has set in the baking tray. Do so, by touching it lightly. If not then wait for some time till it sets. If set then put the custard over it.
  3. Cover the baking pan with foil or a lid.

Steam The Custard

  1. Take a 2 or 3-litre pressure cooker and put 1.5 cups water in it and keep a stand on it. I used 5 ltr PC. Put the covered vessel on the stand in the pressure cooker. You can keep it without the stand also.
  2. Close the lid of the pressure cooker, fix the weight also (whistle). Do not remove the gasket or the whistle of the pressure cooker. Use it the way you use it normally for making curries.
  3. Switch on the gas stove to medium flame. The flame should be such that it covers half of the base of the pressure cooker.
  4. Set the timer for 15 minutes.
  5. After 15 minutes switch off the gas stove and wait till the pressure settles down.(around 3 minutes)
  6. Now open the pressure cooker, take out the vessel.
  7. Check for its doneness by inserting a toothpick. Besides this, you can check by pressing it lightly and also by looking at the sides. When done, it leaves sides of the pan too. However, if you feel that it is not done (though chances are rare) then steam it for 5 more minutes.
  8. Keep it in the refrigerator for a few hours.
  9. At the time of serving, take the bowl out, insert a knife around its edges and invert it directly on the serving dish.

Recipe Notes

  1. Before proceeding, ensure that whichever bowl you choose to make this custard pudding, that bowl fits in your pressure cooker.
  2. And also, that you are able to close the lid of the pressure cooker after keeping the stand as well as the bowl.
  3. Switch on the gas stove only after closing the pressure cooker lid. No preheating is required.
  4. Keep the flame on medium-low only. (Full pressure will build up in 6 minutes and the first whistle will come in 11 minutes).
  5. If making it on an induction cooktop, use 600-watt settings.
  6. Once the pudding is set, there are chances that some water gets into the pudding also. So to remove it just tilt the bowl a little.
  7. While making caramel, if your jaggery turns into a glob then do not panic! Add 1 or 2 teaspoon water and keep stirring on low flame. Soon, it will come to its liquid form. Then cook for a minute or two till it turns slightly thick and put it in the baking pan/bowl.
  8. Instead of a pressure cooker, you can steam it in Idli steamer or in any other steamer too. In that case, it will roughly take 30 to 40 minutes.

I hope you have liked this recipe of Caramel custard and will surely try it out for your loved ones. When you try it out then do share it on Instagram and tag me too using #samirasrecipediary

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