Eggless Creme Caramel
This eggless creme caramel is a smooth, elegant dessert with a delicate texture and rich sweetness, making it perfect for special occasions.
Equipment
- six 6-ounce ramekins
- small saucepan
- thin flexible spatula
Ingredients
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
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 331kcalCarbohydrates: 48gProtein: 5gFat: 12g
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