on Aug 05, 2020, Updated Aug 15, 2020 I love caramel custard! But I’m not a big fan of that eggy aftertaste that can remain sometimes if its not made well. So I came up with a 100% vegan caramel custard recipe. It turned out so rich and creamy, sets well, and doesn’t have that aftertaste! I’d say this is my newfound love in eggless recipes. Second only to the Intense Eggless Chocolate Mousse of course! Nothing beats that.
How to Veganize Caramel Custard
I substituted the dairy with freshly extracted coconut milk. Coconut milk, apart from tasting amazing, is also super healthy and light on the tummy. The coconutty flavour comes through in the custard, and it is GOOOOOD. Add a few drops of vanilla extract to the coconut milk, and it’s perfect. Cans of coconut milk are also readily available in any Indian supermarkets. If you are worried that the coconut milk will split on heating, the key is to keep it on a low flame and stir continuously till the custard thickens.
The Thickener
Traditionally, it’s the eggs in caramel custard that act as the main thickener. But they also leave an undesired after-taste. So I simply substituted it with the next best thickening agent – cornflour! Mix the cornflour in along with the coconut milk and whisk it well so there are no lumps. Don’t worry, this eggless caramel custard will not compromise on the texture of the custard! And since cornflour has no distinct taste, problem solved!
The Burnt Sugar or Caramel
For the caramel in this recipe, I like using refined granulated sugar. You can also choose other sweeteners like jaggery, coconut sugar or palm sugar. The sugar is heated on a low flame, and stirred continuously so that there are no clumps. You’ll see it start to melt around the edges first. It’s important to watch this closely as caramel can go from dark to burnt in seconds – that’s a little harder to tell if you are using anything apart from granulated white sugar. The idea is to caramelise it and take it just a little far so that there is a sweet bitter flavour, but not take it so far that it gets burnt and inedible. Pour the hot syrup onto the base of the ramekins and allow it to cool for 2 to 3 minutes before pouring in the coconut custard. This dish is all about simplicity. And there are so many simple ways to pack in flavours. Don’t forget to add a pinch of salt, it brings life into the dish like nothing else would! A few drops of vanilla extract go a long way. Next time, I plan to add a little bit of desiccated coconut in the mixture for some extra texture and taste. Garnishes can range from berries to coconut shavings to chopped dry fruits!
Top Tips for perfect Coconut Caramel Custard
Here are some extra tips to get that perfect creamy and light coconut caramel custard:
Pour warm coconut custard into the ramekins. This heats up the cooled caramel so that when you unmold the caramel custard, you’ll be rewarded with sweet, syrupy caramel as toppingIf your coconut custard cools down completely and looks lumpy, just bring it back to flame, heat it gently and keep whisking till it’s lump free. You can also add a splash of milk or coconut milk while you do this. Just a tablespoon or two is enough.Pour the caramel into moulds immediately. Caramel cools down really fast, and as it cools, it’ll thicken and become stringy, which will make it near impossible to pour it.I would recommend a minimum of 6 to 8 hours in the fridge. This way the custard is set perfectly and when you flip it, that glorious caramel will melt all over the caramel custard!To demold, just run a knife around the edges to loosen it slightly. There is no need to place it in warm water.
So there you have it, my foolproof vegan caramel custard without compromising on taste or texture! This recipe is such a stunner. Looks fantastic on the table, especially that aha moment when you demould it and all the caramel comes pouring around the sides. And its lighter on the tummy. Plus that coconut flavour will transport you to the beaches! I promise.
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Intense Eggless Chocolate MousseChickpea Flour BrowniesMasala Chai Panna cotta
Watch Coconut Caramel Custard Recipe Video
