When I first made Creme Brulee as part of Baking Eggless Challenge, I wanted to try creme caramel also one day. And for this month, I selected it. Creme caramel is a pudding completely based on eggs. It is quite the opposite of creme brulee. In creme brulee, the custard is first baked and then topped with caramel whereas in creme caramel, the custard is baked along with the caramel. Once flipped on the serving plate, the caramel forms a beautiful topping for the custard. It is served chilled.
For my version of the eggless creme caramel, I used a little bit of corn flour and veg gelatin for the custard. It is usually baked in water bath. Mine took an hour to bake. But the final result was awesome. We just loved it. The slight bitterness of the caramel balanced the sweetness of the custard and it was quite amazing to see how the caramel dripped along the sides once flipped. Some caramel stayed inside the ramekin but the amount that came with the custard was quite enough. So if you have some caramel left inside don’t worry. I didn’t think my daughter would taste it but she tasted and liked it. She went on saying mmmm.. Mission accomplished..
I have made a video for making these cute custards. Please subscribe to my channel..
Makes 6 individual servings
Ingredients:
For Caramel:
Sugar-1/2 cup
Water-1/4 cup
Butter – to grease ramekins
For The Custard:
Milk-2 1/2 cups
Sugar-2/3 cup
Veg Gelatin / Agar Agar Powder-1 tsp
Corn Flour-2 tbs
Vanilla Essence-1 tsp
Procedure:
Place the ramekins on a tray and place inside a hot oven to warm them up.
In a sauce pan combine sugar and water.
Do not stir with a spoon. Let the mixture come to boil. Keep on rotating the pan until the sugar dissolves completely.
Let the syrup boil undisturbed until it starts changing colour.
Once it reaches the perfect colour, remove from stove.
Pour it evenly into the warm ramekins.
Allow it to cool completely. The caramel will harden.
Now apply butter on the sides of the ramekin.
Preheat oven to 200°C.
Now in another sauce pan add 2 cups of milk and sugar.
Add corn flour and veg gelatin to the remaining milk and stir until every thing dissolves.
Add this to the sugar milk mixture along with vanilla.
Heat it. Keep on stirring it until it starts thickening. Do not let it boil.
Remove from heat and pour it into the ramekins.
Now place all the ramekins on a tray and fill the tray with water.
Cover the tray with aluminium foil.
Bake them in oven for 1/2 hour.
The custard will be wobbly. Remove from oven and allow it to cool completely.
Place them in fridge for a minimum of 2 hours.
To serve, run a knife along the sides to loosen the custard, place a serving plate on top and flip.
Carefully remove the ramekin.
Serve immediately.
Eggless Creme Caramel
Ingredients
For Caramel
- Sugar-1/2 cup
- Water-1/4 cup
- Butter – to grease ramekins
For The Custard
- Milk-2 1/2 cups
- Sugar-2/3 cup
- Veg Gelatin / Agar Agar Powder-1 tsp
- Corn Flour-2 tbs
- Vanilla Essence-1 tsp
Instructions
Procedure
- Place the ramekins on a tray and place inside a hot oven to warm them up.
- In a sauce pan combine sugar and water.
- Do not stir with a spoon. Let the mixture come to boil. Keep on rotating the pan until the sugar dissolves completely.
- Let the syrup boil undisturbed until it starts changing colour.
- Once it reaches the perfect colour, remove from stove.
- Pour it evenly into the warm ramekins.
- Allow it to cool completely. The caramel will harden.
- Now apply butter on the sides of the ramekin.
- Preheat oven to 200°C.
- Now in another sauce pan add 2 cups of milk and sugar.
- Add corn flour and veg gelatin to the remaining milk and stir until every thing dissolves.
- Add this to the sugar milk mixture along with vanilla.
- Heat it. Keep on stirring it until it starts thickening. Do not let it boil.
- Remove from heat and pour it into the ramekins.
- Now place all the ramekins on a tray and fill the tray with water.
- Cover the tray with foil.
- Bake them in oven for 1/2 hour.
- The custard will be wobbly. Remove from oven and allow it to cool completely.
- Place them in fridge for a minimum of 2 hours.
- To serve, run a knife along the sides to loosen the custard, place a serving plate on top and flip.
- Carefully remove the ramekin.
- Serve immediately.
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wow … never tasted eggless creme caramel… has such a lovely pudding kind of consistency
Eggless version looks as good as the egg creme caramel. Another nice eggless recipe.
That eggless version creme caramel sounds and looks decadent.
I have made this cream brulle but non baking version, must try this one , looks very inviting.
Such a stunning eggless Creme caramel, love the way you prepared these beauties..
Interesting take on creme caramel. The caramel color is lovely.
I have always been a great fan of your stepwise pictures, but never enjoyed them as much as I did today :-). Only I was whining that I am not able to get the caramel right and hereyou are…making it sound so simple :-)…Kudos Gayathri, way to go :-)…
Perfectly done, Gayathri!
eggless caramel sounds great. pictures are making me to drool. This line is going to be on all days. Bookmarking again 🙂
they have come out perfectly gayathri… another recipe from your blog that I am bookmarking…
Creme Caramel without eggs came out perfect. I would love to try this some time.
Beautiful gayathri, totally sinful i m sure none will find out that it is sans -eggs!!!
Looks so delicious Gayathri..I do have a version of eggless caramel..though this looks so much more inviting!
Egg less version just looks awesome! I am bookmarking this to try. Looks very inviting and the clicks are just awesome!
Awesome consistency for egg less caramel custard.. they look great..
This is so inviting and tempting.
I cannot believe its eggless! Awesomely delicious. Drooling here.
Hi Gayathri,
Great recipe, and even lovelier pictures! That caramel is sooooo yum!
I have a query: I tried making this using Tarla Dalal’s recipe for Eggless Creme Caramel which basically involves caramelized sugar, agar agar (china grass) and custard to be chilled together. BUT….it’s been over 10 hours since I put it to set despite following the instructions ….for some odd reason, it hasn’t set. Would you know of why this is happening and how I can fix it? Please help!
Thanks, : )
Nikita
The only reason it won’t set may be because of the agar agar. It is the only setting agent in any custard recipe..
Hi Gayathri
can i use custard instead of cornflour?
sowndarya
Custard powder is little different from corn flour. I think you can substitute..
Hi Gayatri,
Amazing eggless creme caramal!!!
The only thing i am not getting right is. I put the dishes in the water bath, cover with foil and bake for 1/2 hr at 200 C as per your instructions.
For some reason 1/2 the custard content spills out into the water bath when i take it out in 1/2 hr.
Should i decrease the oven temperature or have very minimal water in the water bath?
Please advise.
Thanks
Nala.
I am not sure about why this is happening. Try to decrease the amount of water in water bath and try. And pierce some holes in the foil so that the steam escapes without spilling the contents.
My custard didn’t set at all with foil i put it inside oven again at 200 degrees but it started bubbling. I don’t understand what went wrong.
Is it bubbly even after refrigeration? If so then check the agar agar / veg gelatin you used in the recipe. There may be some problem with that.
Why do you need to bake it after you cook it on the stove when you are using agar agar? Will it not set just by refrigerating it?