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Eggless Caramel Custard with Agar Agar and Vanilla Recipe

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4.1 from 82 reviews

This eggless caramel custard is a delectable dessert made without any eggs, using just five simple ingredients: agar agar powder, vanilla, milk, sugar, and cornstarch. The silky smooth texture coupled with the rich caramel topping makes it a delightful treat for all ages. You can easily make it vegan by substituting regular milk with almond milk. Perfectly set through a bain-marie baking method, this custard is best enjoyed chilled and makes for an elegant and comforting dessert.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

For Making Caramel

  • 1 cup Sugar
  • ¼ cup Water

For Eggless Custard

  • 2½ cups Milk
  • ⅔ cup Sugar
  • 2 tablespoons Cornstarch (Cornflour)
  • 1 teaspoon Agar Agar Powder
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (392°F). Prepare your moulds, preferably ramekins, and arrange them in a baking pan with high sides for the bain-marie setup. Set aside.
  2. Make Caramel: In a saucepan, combine 1 cup sugar and ¼ cup water. Heat gently while swirling the pan occasionally to dissolve the sugar evenly. Increase heat to high and continue cooking without stirring until the sugar darkens into a rich caramel color. Avoid stirring to prevent crystallization.
  3. Pour Caramel: Immediately pour the hot caramel evenly into the prepared ramekins. The caramel will harden as it cools, forming a delicious base layer.
  4. Prepare Custard Mixture: In another pan, whisk together the cornstarch, sugar, milk, and agar agar powder until smooth and lump-free. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens to a custard-like consistency.
  5. Add Vanilla: Remove the pan from heat and stir in the vanilla extract thoroughly to incorporate the flavor.
  6. Assemble Custard: Spoon the thickened custard over the set caramel in each ramekin. Fill each ramekin close to the top but leave some space to prevent overflow.
  7. Prepare Bain-Marie: Place the ramekins back in the baking tray. Pour boiling water carefully into the tray until it reaches halfway up the sides of the ramekins. Cover the tray tightly with aluminum foil or parchment paper.
  8. Bake: Bake in the preheated oven for 30 minutes. The bain-marie method gently cooks the custard evenly without curdling.
  9. Cool: Remove the baking tray from the oven and let the ramekins cool to room temperature, about 30 minutes.
  10. Chill: Transfer the ramekins to the refrigerator and chill for at least 4 hours, preferably overnight, to allow the custard to fully set.
  11. Unmould and Serve: To serve, run a knife gently around the edges of each ramekin to loosen the custard. Invert onto a plate and serve immediately chilled for best taste and texture.

Notes

  • The ramekin size used is approximately 250 ml, yielding around 6 servings.
  • Be careful not to overcook the caramel as burnt sugar will give a bitter taste.
  • Chill the custard for at least 4 hours to achieve the perfect set.
  • This eggless caramel custard tastes best when served cold.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/eggless-caramel-custard-with-agar-agar-and-vanilla-recipe/