Hello Greetings, my name is Chef Harpal Singh Sokhi and I am making eggless Caramel Custard. Caramel Custard is liked by everyone but most of the people also think that if it could be vegetarian it would be so nice. First of all I will make the caramel, so here I have take 2 1/2 tbsp of Sugar, I will add little bit of water, means as much as Sugar you have taken that much amount of water you need to take. If you have taken 2 1/2 tbsp of Sugar then add 2 1/2 tbsp or 3 tbsp of Water. caramelize the Sugar now, here the caramel sauce of Sugar is ready, you have to be very careful when you are making caramel, the time when you add water in the sugar and start reducing the water than on earlier stage the sugar is melted and turns white and after that it starts turning into caramel. This last stage is very important you have to be very careful because from here the time to get sugar burn is very less. You have to be very careful. Pour the caramel in the silicone moulds, I have added caramel in 4 moulds which are going to get set in my pressure cooker Now this 4 moulds are ready to set, next step, take a bowl and add 1/2 cup of Yogurt, 1/2 cup of Milk, 1/2 cup of Condensed Milk, keep in mind that Condensed milk sticks to the bowl so remove it properly because if quantity differs than the Caramel Custard will not get set properly, add 1 tbsp of Custard Powder, 1/2 tsp of Venila Essenece, now whisk all the ingredients properly. Take the pressure cooker and keep it on the gas flame / induction, I have added water in it and to support I have kept a holder and keep a plate on it. Now pour the custard in the moulds, and keep it on the plate in pressure cooker, cover it with the lid and let it cook for 20-25 minutes on medium flame, after that remove and let it come down on the room temperature, now steam it for 20-25 minutes, after 20 minutes turn of the flame and if you want to check in middle than it is allowed only one time and that too around 20 minutes because as moulds are small so I think it will take 20-22 minutes to get set. Now the Caramel Custard is set, remove it carefully from the pressure cooker By pressing it I can understand that it set well, but Caramel Custard is served chill, so firstly you have to bring it on the room temperature, unmould it and after that you can again keep it in mould & keep it to get chill in refrigerator. Caramel Custard is enjoyed well when it is chilled. So here is your vegetarian Caramel Custard, For you I will unmould 1 Caramel Custard right now and let’s see how does it looks. So here we have unmould 1, you cannot serve it hot, serve it chilled. So you also serve it chilled. First bring it on the room temperature than unmould it and again you can keep it in mould to get chill than serve and enjoy it chilled. This way every time I will bring new recipes for you, So go & SUBSCRIBE my YouTube Channel & click on the BELL ICON to get instant notifications of my channel.