Eggless Creme Caramel, custard flan, or just Flan, whatever you choose to call it, this will surely become your new family favorite dessert. It is a rich and creamy dessert topped with flavorful caramel sauce.
It has a silky smooth texture and the perfectly light melt-in-your-mouth feel. This no-bake recipe does not require eggs or gelatin, still delivering the perfect Flan every time.
It has a silky smooth texture and the perfectly light melt-in-your-mouth feel. This no-bake recipe does not require eggs or gelatin, still delivering the perfect Flan every time.
The hardest part is just waiting for it to set!
It is a delightful finish for any special meal or celebration.
Notes
1. Check your Agar Agar packet for proper ratio of powder to liquid
2. Adding too much Agar Agar powder can lead to a rubbery texture.
3. I have made this in both small ramekins and a 6 inch round pan.
4. Let it sit in the refrigerator overnight for it to easily unmould.
5. Always make sure the flame is on medium low when making the caramel sauce otherwise it may taste bitter.
6. You can easily make this recipe vegan by using plant based milk and cream.
Yield: 3-4 ramekins or one 6" round pan.
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: Overnight or 6 hours.
Ingredients for Custard
- 2 cups milk or any plant based milk
- 1 cup of heavy whipping cream. ( Or any other type of cream. )
- 2 tbsp of sweetened condensed milk ( if not available replace with 2 more tbsp sugar )
- 2 tsp of vanilla essence
- 3 tbsp of sugar ( adjust the quantity to taste )
- 1 tsp of agar agar powder ( check your Agar Agar packet for proper ratio of powder to liquid )
- You will also need ceramic or other moulds.
- 1/2 cup of sugar/or use double amount if making in just one 6-7" pan.
Procedure for Caramel Sauce
1. Take the sugar in a pan. Put it on medium low flame.
2. After a minute or two it will start to crystallize. Keep stirring.
3. It will take about 5 minutes for it to turn into a golden syrup. ( Have patience, do not get tempted to increase the heat otherwise the caramel will taste bitter ).
4. Keep stirring till it has turned into a perfect golden caramel syrup. Turn the flame off.
5. Immediately transfer it to the moulds otherwise it will start to solidify and you would have to reheat. Do not worry if the caramel does not cover the entire base.
6. Set these aside, and lets get started with the custard. The caramel will get hard after pouring.
Procedure for the custard.
1. In a heavy bottom pan add all the ingredients ( including the agar agar powder ) for the custard. Stir and mix everything before putting it on heat.
2. Put the pan on the flame and bring it to a boil. Simmer for 1 to 2 minutes.
3. Immediately pour it into the prepared caramel moulds.
4. Let it set in the refrigerator for 6 hours.
5. For unmoulding, run a blunt knife around the edges. Invert on the serving plate and it will unmould easily. Enjoy this creamy melt in your mouth dessert.
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