If you love smooth desserts with rich caramel sauce, you will really enjoy this homemade eggless creme caramel.
Traditional custard recipes always rely on eggs to set properly, but I made this version completely egg free so anyone who avoids eggs can still enjoy it.
Instead of baking the ramekins in a water bath for an hour, this easy dessert cooks on the stovetop in just a few minutes.
The texture turns out silky and creamy, and the sweet caramel runs down the sides the moment you flip it onto a plate.
It looks fancy enough to serve to guests, but the process is simple enough to make on any regular weeknight.
Why You’ll Love It
Silky and Smooth – Cornstarch and agar create a delicate custard that feels creamy, soft, and perfectly sliceable.
Rich Dairy Flavor – Whole milk, cream, and condensed milk give every spoonful a luxurious flavor without making it heavy.
Deep Caramel Finish – The amber caramel adds toasted sweetness and a glossy sauce that makes each serving feel special.
Balanced Sweetness – Vanilla and a touch of salt balance the sweetness, creating a dessert that tastes rich rather than sugary.
Ingredient List
For The Caramel
- 3/4 cup Granulated Sugar
- 1/4 cup Water
For The Custard
- 2 1/2 cups Whole Milk
- 1/2 cup Heavy Cream
- 1/2 cup Sweetened Condensed Milk
- 3 tbsp Cornstarch
- 3/4 tsp Agar Powder
- 2 tsp Vanilla Extract
- 1/8 tsp Fine Salt
Directions
Step 1
Place the granulated sugar and water in a small saucepan and cook over medium heat without stirring until the syrup turns a deep amber color.
Step 2
Immediately divide the caramel among six 6-ounce ramekins, tilting each ramekin so the caramel covers the bottom. Set aside while the custard is prepared.
Step 3
Whisk 1/2 cup of the whole milk with the cornstarch and agar powder until completely smooth. Add the remaining milk, heavy cream, sweetened condensed milk, and fine salt.
Step 4
Cook the custard over medium heat, whisking constantly, until it reaches a full simmer and thickens. Continue simmering for 2 minutes so the agar fully activates, then remove from the heat and stir in the vanilla extract.
Step 5
Pour the hot custard evenly into the caramel-lined ramekins. Cool at room temperature for 20 minutes, then cover and refrigerate for at least 6 hours until fully set.
Step 6
To unmold, dip the bottom of each ramekin in warm water for 8 to 10 seconds. Loosen the outer edge with a thin flexible spatula.
Step 7
Place a dessert plate over each ramekin and invert in one smooth motion. Let the caramel sauce run over the custard before serving.
Tips
Watch The Caramel Color
Cook the sugar and water until the syrup reaches a deep amber color. A pale caramel will taste flat, while a very dark caramel can taste bitter.
Keep the ramekins nearby because the caramel thickens quickly once it is ready. Divide it right away, then tilt each ramekin to cover the entire bottom before it firms up.
Make A Smooth Slurry
Whisk the cornstarch and agar powder into the reserved cold milk before adding the other ingredients. This gives both thickeners time to spread evenly and helps prevent small lumps.
Whisk until the mixture looks completely smooth, especially around the bottom and sides of the bowl. Adding the powders directly to hot milk can make them harder to blend.
Keep Whisking The Custard
Whisk constantly while the milk mixture heats, making sure to reach the corners and bottom of the saucepan. Cornstarch can settle quickly and make the custard uneven if it is left still.
Once the custard reaches a full simmer and thickens, keep it simmering for the full 2 minutes. This step allows the agar to activate so the eggless custard sets firmly after chilling.
Try These Next
- Eggless Classic Italian Tiramisu
- Eggless Dark Chocolate Mousse
- Eggless French Vanilla Creme Brulee
- Eggless Sticky Toffee Pudding
Questions You Might Have
Why does the caramel need to reach a deep amber color?
The deep amber color gives the caramel its rich flavor and helps it stay distinct from the creamy custard. Remove it from the heat as soon as it reaches that color, since it will continue cooking briefly in the hot pan.
Pour it into the ramekins right away because caramel thickens quickly as it cools.
Eggless Creme Caramel
Ingredients
Equipment
Method
- Place the granulated sugar and water in a small saucepan and cook over medium heat without stirring until the syrup turns a deep amber color.
- Immediately divide the caramel among six 6-ounce ramekins, tilting each ramekin so the caramel covers the bottom. Set aside while the custard is prepared.
- Whisk 1/2 cup of the whole milk with the cornstarch and agar powder until completely smooth. Add the remaining milk, heavy cream, sweetened condensed milk, and fine salt.
- Cook the custard over medium heat, whisking constantly, until it reaches a full simmer and thickens. Continue simmering for 2 minutes so the agar fully activates, then remove from the heat and stir in the vanilla extract.
- Pour the hot custard evenly into the caramel-lined ramekins. Cool at room temperature for 20 minutes, then cover and refrigerate for at least 6 hours until fully set.
- To unmold, dip the bottom of each ramekin in warm water for 8 to 10 seconds. Loosen the outer edge with a thin flexible spatula.
- Place a dessert plate over each ramekin and invert in one smooth motion. Let the caramel sauce run over the custard before serving.