Eggless Caramel Custard Pudding
I love to have different kind of desserts and as a vegan person I always looking for eggless cakes, pudding and so many thing like this. Eggless caramel custard pudding is also a part of this search. I read too many recipes over magazines or online, but everyone uses egg in their pudding. Then I remove egg and make my pudding with vegan custard. I am little scared how was its taste without egg (but I also don’t know the taste of egg pudding also… 🙂 ), when I eat it, its yummy and everyone who eat it just love it.
Try out this recipe and share your thoughts with us here in comment box.
40 minPrep Time
50 minCook Time
1 hr, 30 Total Time
- Bread - 6 slices
- Milk - 1 ½ cup
- Custard powder - 3 tbsp.
- Cashews (काजू) - 8-10
- Raisins (किशमिश) - 8-10
- Unsalted butter - 2 tbsp.
- Vanilla essence - 2 tbsp.
- Sugar as much required. (I usually use ¾ cup of sugar)
- Soak raisins (किशमिश) in hot water for 10-15 minutes until not plumps up.
- Preheat microwave at 190°C.
- Chop cashews (काजू). Keep aside.
- Take a bread slices and chunk cut. Keep aside.
- Now boil milk, on boiled milk add butter, mix well so butter completely dissolves into milk. Keep aside to cool in a room temperature to lukewarm.
- Take ½ cup of milk, add custard powder; mix well so that no lumps are there.
- Now add this custard mix on lukewarm milk with vanilla essence & sugar. Mix well until sugar completely dissolves.
- Grace the baking tray with melted butter and layer half of the bread chunks on it.
- Remove raisins (किशमिश) from water and spread it over bread chucks layer with chopped cashews (काजू).
- Now layer remaining bread chunks and pour custard mixture over it. Little press with the spatula and keep aside for 5-6 minutes.
- Microwave in preheated for 45-50 minutes on 190°C or until golden brown.
- When done, keep aside for 5 minutes to cool little.
- Serve it warm or cool as you like.
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