Can I call this dessert a Classic?. I think I should and you will agree. Originally from Europe-Creme Caramel, Caramel Flan or Caramel Custard is now widely tasted across the globe and is one of the most popularly sought dessert in the world cuisine menu. Primarily made out of a custard base with Eggs, milk and sugar - on a Bain-Marie aka hot water bath and baked in an oven to set. This dessert has slight variations in the method of preparation in different regions. The recipe that I am sharing today with you is an egg-less version. 
Though universally egg is claimed as a vegetarian food, being a Nutritionist, fundamentally I disagree to this point. Well, that is totally a different topic. Nevertheless,  thanks to the egg  substitutes that come as saviours during these times. It is the right moment to reveal that the custard base in today's recipe is made of Condensed milk, Yogurt and Milk. There is another version that uses Agar-Agar/China grass as the substitute. I will post that version at a later time. Let me admit that it is a challenge to recreate egg based recipes into egg less with the same finesse and taste. That is one thing. The second thing is to convince strict vegetarians to eat it. 😀

Coming to the photography, I guess my attempt on a white seamless background has been successful. With the ever changing sunlight every minute in Singapore,  shooting images was a challenge for me. Nevertheless, I thank Sandhya Hariharan for her inputs. For those who don't know her, please visit her space. My thanks are also due to Amudha of Jill of all Trades for her backdrop suggestions that I put to use after eons. Thank you Sandy and Ammu. Now scroll down for the recipe. The original source is from Vah Chef .  Scroll down for my recipe.
Preparation time: 5 min
Cooking time: 15- 20 min
Category: Dessert
Cuisine: World
Difficulty Level
Spice Level
Serves: 8
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 190
% Daily Value *
Total Fat 4 g6 %
Saturated Fat 3 g13 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 12 mg4 %
Sodium 70 mg3 %
Potassium 92 mg3 %
Total Carbohydrate 34 g11 %
Dietary Fiber 0 g0 %
Sugars 36 g
Protein 4 g9 %
Vitamin A2 %
Vitamin C0 %
Calcium16 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 3/4th cup sweetened Condensed milk / Full cream/ Low fat
  • 1 cup thick Yoghurt (I used a mix of Greek and homemade)
  • 1 cup fresh milk/ full cream milk
  • 1 tbsp Custard powder (store bought Vanilla flavoured powder)
  • 1/2 cup refined/ raw sugar (I used raw sugar)
  • 1 tsp pure Vanilla extract
  • 2 pinches of turmeric powder (optional)
  • 1 tsp melted butter to grease your moulds.
  • I used small stainless steel tumblers and a few aluminium bake ware props for setting the dessert. You can also use silicone moulds or a regular cake tin.
  • Using a pastry brush or clean finger tips, grease the inner sides of your setting utensils with melted butter and set aside.
  • Mix Condensed milk, Yoghurt, Milk, Custard powder, Vanilla extract and turmeric in a bowl until it is well combined and lump free. 
  • Heat sugar in a non-stick pan or a thick bottomed steel pan. Do not add water. 
  • Gently heat until caramelized and  turn the heat off. Pour the caramel into each of your greased serving moulds diving equally. Set this aside as well. 
  • This step should be over in less than 3- 4 mins. Take care not to burn the sugar. Be alert the moment it turns into a light amber. As I have used raw sugar, the colour is dense. 
  • Now divide and pour the prepared Custard mixture into the moulds to make individual portions. 
  • Heat a pressure pan with water  and place the moulds inside. Close and steam for 15 mins until set. Do not add the weights. Ensure that the water level doesn't go close to the rim of the moulds. It may get into the dessert and dilute it. 
  • Once done, gently remove the moulds and leave them for 5 mins or until easy to handle with bare hands. Run a blunt knife around the corners and invert the custard on to a serving plate as shown in the picture. 
  • Serve warm or chilled.
  • If some of the Caramel is still stuck to the bottom, you can scrape it off with a spoon and top up or just lick them off clean.😉. 
  • You can serve it warm or chill it in the refrigerator until ready to serve. Secure the top with a cling or aluminium foil to prevent drying. Do not freeze.
  • The addition of turmeric is totally optional. But take my word. The taste or flavour will not be felt at all. 
  • The original recipe calls for 1 cup of Condensed milk. I have reduced it to 3/4th cup owing to the sweetness quotient from the caramel. You can always increase the quantity if you prefer.
  • The addition of Vanilla extract is to give a nice flavour. 


  1. you have done a great job....this is a perfect dessert...share some photography tips...

    1. You are so sweet dear. Thank you. I think I am still not a pro to give photography tips. But once I get a hang of manual mode, I LL share what I have learnt. Pucca

  2. beautiful it !!


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