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
Butter – to grease ramekins
For The Custard:
Milk-2 1/2 cups
Veg Gelatin / Agar Agar Powder-1 tsp
Corn Flour-2 tbs
Vanilla Essence-1 tsp
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.
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