Crème Caramel- Eggless

Crème Caramel is actually an egg custard which is cooked by steaming egg and milk on a bed of caramel. 

Well my eggless version is quite simple and easy to cook. Some people I know do not like the eggy taste, so its a breather for them. Regardless I am a fan of caramel and this is one of the best ways to have it :)

All you need is:

7-8 tsp- sugar (for caramel)

1/2 tsp- water

4 cups- milk

2 tbsp- custard powder (heaped)(I used vanilla flavoured)

8 tsp- sugar (for custard)

1. In a deep bottomed dish, preferably in which you want to set your caramel custard, put 8 tsp of sugar, spread it evenly along the surface and pour half tsp of water.
2. Put this dish on high flame, the sugar and water will start to burn and form caramel in about 2 mins, make sure to spread the caramel evenly on surface by moving the dish side to side on high flame.
3. Once the caramel has got a nice honey brown tinge, remove from flame and set aside to rest and set.
4. Pour 3 cups of milk in a sauce pan and 8 tsp of sugar and bring it to boil. 
5. In a mixing bowl pour the remaining one cup of milk and whisk in 2 tbsp of custard powder and make sure there are no lumps.
6. Once the milk starts to boil, using a whisk, start stirring the boiling milk and pour the custard and milk mix.  Simmer and keep stirring the custard continuously, you will see that the mix will start to thicken.
7. Consistency of the custard should be such that when you invert the whisk, a drop is formed but doesn't fall- its like a stiff peak. Turn off heat and immediately pour this on to the already set caramel.
8. Let this dish rest at room temperature until it cools and then refrigerate overnight.
9. All set, the custard may look like it will break if you flip- "trust me, been there and done that" Remove the dish from fridge, using a knife, slide it through the edge of the dish so the custard is separate.
10. You will also notice that brown liquid must have seeped in through the sides- thats a good sign- this means that caramel had blended through the custard.
11. Take a plate, big enough to cover the top of the dish and 3-4 inches to spare. Don't hesitate and just flip it. 

Voilà your eggless caramel custard is ready to be served.

I had made a huge dish of custard and had to mentally prepare myself before flipping it.... those seconds were scary but worth the effort.

Awesome to taste and I don't miss the eggs.

Hope you enjoy it too :)

Foodie Out!!