why make this recipe
Eggless Caramel Pudding is simple and sweet. You can make it with common items from the pantry. It is good for people who avoid eggs. The pudding is smooth, soft, and rich in caramel flavor. You can make it for parties, as a treat, or after a quiet dinner.
introduction
This eggless caramel pudding uses milk, sugar, and a little cornflour to set. It is creamy and easy to make at home. If you enjoy light, no-bake puddings, try a different flavor like the blueberry coconut chia seed pudding for a fruitier option.
how to make Eggless Caramel Pudding
Start by making a caramel from sugar and a small amount of water. Cook milk with sugar and thicken it with cornflour. Mix the caramel into the milk pudding and chill until set. The steps are simple and you can do them on the stove in one pan.
Ingredients :
- 1 cup sugar (for caramel)
- 3 cups milk (full fat works best)
- 1/3 cup sugar (for milk, adjust to taste)
- 2 tablespoons cornflour (cornstarch)
- 1/4 cup cold water (to mix cornflour)
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: 2 tablespoons butter (for smoother caramel)
Directions :
- Make caramel: In a small, heavy pan, add 1 cup sugar and 2-3 tablespoons water. Heat on medium without stirring. When edges melt, gently swirl the pan until sugar turns amber. Work quickly to avoid burning. Remove from heat and add 1 tablespoon butter if using. Pour caramel into the base of a mold or ramekins and tilt to coat the bottom. Let cool.
- Mix thickener: In a small bowl, mix cornflour with 1/4 cup cold water to make a smooth slurry. Set aside.
- Heat milk: In a saucepan, warm 3 cups milk with 1/3 cup sugar and a pinch of salt. Stir until sugar dissolves. Do not boil hard.
- Thicken milk: When milk is hot, slowly add the cornflour slurry while stirring constantly. Cook on low, stirring until the mixture thickens to a custard-like consistency (2–4 minutes).
- Add flavor: Turn off heat. Stir in vanilla extract.
- Combine with caramel: Pour the hot milk mixture over the set caramel in the mold or ramekins. The caramel will mix slightly with the milk pudding.
- Chill: Let cool to room temperature, then cover and refrigerate for at least 4 hours or until fully set.
- Unmold: Run a knife around the edges, warm the base slightly if needed, and invert onto a plate to serve.
how to serve Eggless Caramel Pudding
Serve chilled on a small dessert plate. You can add a few berries, a sprinkle of nutmeg, or a dollop of whipped cream. Serve in the ramekin for an easy single-serve presentation.
how to store Eggless Caramel Pudding
Keep covered in the refrigerator for up to 3 days. Do not leave at room temperature for more than 2 hours. Do not freeze, as the texture may change when thawed.
tips to make Eggless Caramel Pudding
- Watch the caramel closely; sugar can burn fast. Remove from heat when it reaches a deep amber color.
- Use low heat when thickening the milk to avoid lumps. Stir constantly.
- Strain the milk mixture if you see small lumps for a smoother pudding.
- Use full-fat milk for a richer taste. You can mix half-and-half for extra creaminess.
- Cool the caramel slightly before pouring the hot milk to avoid splashing.
variation (if any)
- Coffee caramel: Add 1 teaspoon instant coffee to the milk for a coffee twist.
- Coconut milk: Replace one cup of milk with coconut milk for a tropical flavor.
- Chocolate: Stir in 2 tablespoons cocoa powder into the milk before thickening for chocolate caramel pudding.
- Cardamom: Add 1/4 teaspoon ground cardamom for a warm spice note.
FAQs (minimum three FAQ)
Q: Can I use cornstarch instead of cornflour?
A: Yes. Cornflour and cornstarch are the same in many places. Use the same amount.
Q: My caramel hardened. Is it still okay?
A: Yes. The caramel will soften when you pour the hot milk pudding over it. If too hard, warm the mold slightly before adding the pudding.
Q: Can I make this without sugar?
A: You can use a sugar substitute that caramelizes, but results may vary. Some substitutes do not form proper caramel.
Q: How do I fix lumps in the pudding?
A: Use a whisk while cooking and strain the mixture before pouring into the mold to remove lumps.
Eggless Caramel Pudding
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 270 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Global
- Diet: Vegetarian
Description
A smooth and creamy eggless caramel pudding, rich in flavor and easy to make with common pantry ingredients.
Ingredients
- 1 cup sugar (for caramel)
- 3 cups milk (full fat works best)
- 1/3 cup sugar (for milk, adjust to taste)
- 2 tablespoons cornflour (cornstarch)
- 1/4 cup cold water (to mix cornflour)
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: 2 tablespoons butter (for smoother caramel)
Instructions
- Make caramel: In a small, heavy pan, add 1 cup sugar and 2-3 tablespoons water. Heat on medium without stirring. When edges melt, gently swirl the pan until sugar turns amber. Work quickly to avoid burning. Remove from heat and add 1 tablespoon butter if using. Pour caramel into the base of a mold or ramekins and tilt to coat the bottom. Let cool.
- Mix thickener: In a small bowl, mix cornflour with 1/4 cup cold water to make a smooth slurry. Set aside.
- Heat milk: In a saucepan, warm 3 cups milk with 1/3 cup sugar and a pinch of salt. Stir until sugar dissolves. Do not boil hard.
- Thicken milk: When milk is hot, slowly add the cornflour slurry while stirring constantly. Cook on low, stirring until the mixture thickens to a custard-like consistency (2–4 minutes).
- Add flavor: Turn off heat. Stir in vanilla extract.
- Combine with caramel: Pour the hot milk mixture over the set caramel in the mold or ramekins. The caramel will mix slightly with the milk pudding.
- Chill: Let cool to room temperature, then cover and refrigerate for at least 240 minutes or until fully set.
- Unmold: Run a knife around the edges, warm the base slightly if needed, and invert onto a plate to serve.
Notes
Watch the caramel closely; sugar can burn fast. Use low heat when thickening the milk to avoid lumps, and strain the mixture if necessary for a smoother texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
