BM #106 Week 2 Day 2 - 

For the steamed dishes, today I have this heavenly steamed dessert which can be served warm or chilled.

With very basic ingredients this dessert can wow your family and friends. I have used custard powder instead of cornstarch and vanilla essence. I have used raw sugar instead of white sugar. Is that why the caramel didn't color well? Experts, please chime in on the reason.

Caramel color apart, the desert was all that you expect. A mildly sweet melt-in-the-mouth delight.

Recipe Source here
Ingredients - 

For the Caramel - 
Sugar 1/4 cup
Water 1 tsp
For the Custard - 
Milk 1/2 cup
Yogurt 1/2 cup (I used Nonfat Greek Yogurt)
Condensed Milk 1/2 cup
Custard Powder 1 1/2 Tbsp

Method Of Preparation -

In a mixing bowl, whisk all the ingredients listed under 'For the Custard'. Set aside.

To prepare the caramel, heat a pan with sugar and water. Mix until the sugar melts and changes color. Remove from heat and transfer into steamable containers. I used mini Silicone muffin cups.

Fill the silicone cups with the custard mixture.

Place them on a steamer rack and steam for about 25 minutes.

Allow the steamer to cool for a few minutes. The custard can be refrigerated to serve them cold.

Slowly invert the custard cups onto serving platters and serve.


Preparation Time 40-45 minutes
Makes 12 regular muffin size
Posted by Harini R on Monday, November 11, 2019


  1. caramel custard is my favourite too... will try your eggless version soon...

  2. Pavani Says:
  3. Oh my that is such a pretty looking custard. Lovely clicks Harini. It looks so creamy and absolutely delicious.

  4. Love the shape of this custard Harini, it's irresistible.

  5. Custard preparation is similar to Bengali sweet bhapa doi, steamed yogurt, minus the custard powder. I am going to love this custard. Bookmarked!

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