Eggless Caramel Custard | How to make Eggless Caramel Custard
- Prep Time
- Cook Time
About Eggless Caramel Custard Recipe
Caramel custard is so much tasty....Now its also tastyy without egg.. Caramel Custard is a traditional French dessert with creamy custard over silky custard. Caramel Custard is everyone’s favorite, be it grownups or the kiddos, Caramel Custard can never be out fashioned. This dish is just too easy to make and requires just 6 ingredients. Even a beginner can succeed in making a Caramel Custard. The super soft and gooey texture of the custard just totally takes away the heart. One can totally get lost in thought while diving into this amazing Caramel Custard. For any situation, just make this super yummy custard, and you will always be in a win-win situation. The so awesome could of the classic dessert is truly exotic. A lot of variations can be done with the Caramel Custard. But the flavor of the Classic Caramel Custard matches none.
Eggless Caramel Custard is a delicious dish which is liked by people of all age groups. Eggless Caramel Custard by Sayan Majumder has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Eggless Caramel Custard at many restaurants and you can also prepare this at home. This authentic and mouthwatering Eggless Caramel Custard takes 10 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Eggless Caramel Custard is a good option for you. The flavour of Eggless Caramel Custard is tempting and you will enjoy each bite of this. Try this Eggless Caramel Custard on weekends and impress your family and friends. You can comment and rate the Eggless Caramel Custard recipe on the page below.
Ingredients to make Eggless Caramel Custard
- Milk 1 cup
- Custard powder 1 tbs
- Yogurt 1 cup
- Essence 1 tsp
- Condensed milk 1 cup
- Sugar ½ cup
How to make Eggless Caramel Custard
My Tip:Add little water at the time of caramelizing to avoid the sugar from getting burnt.