The Crème Caramel miracle!

Forget love..I'd rather fall in Crème Caramel!! (The eggless Gelatin free version ofcourse) 😊

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. 

And so...on a dine out evening with family when we finally ordered dessert, little sister ploughed through the menu..ordered a Crème Caramel custard and declared that "Such a beautiful dessert is impossible to make at home".

"Challenge accepted" I promptly replied with an evil smile! And thus began the search for a perfect recipe BUT with a bit of a stumbling block. Now, being vegetarian (Not a franchise of Being human), means getting a complicated dessert right, MINUS the eggs..and preferably 'veg gelatin' too. 

Another big hiccup was the absence of an oven! Though I do have a microwave in place and often bake my cakes, cookies, breads and other goodies in it, I personally feel oven bakes get a better outcome. 

Nonetheless, I foraged the internet for options that allowed my lazy self to bake an experimental Crème Caramel custard, but with the least complex ingredients and a non-cumbersome preparation. 

The good thing about some baking recipes is that they involve less science than what's normally needed, and this was one such recipe I found. I added a bit of my own variation with my baking experience and voila! THIS is what came out!

Eggless Crème Caramel custard

Now the recipe. For the Caramel Syrup i took:

Sugar- 1/4th Cup

Water- 2 Tsp

Take sugar in a pan and add water and stir slowly on low flame till it turns brown. Immediately transfer the syrup to a baking tin or ramekins that you are baking in. 

Making the Custard will require:

Yogurt- 1/2 Cup

Powdered Sugar- 2 Tsp

Condensed Milk- 1/2 Cup

Custard Powder- 2 Tsp

Milk- 1/2 Cup

Vanilla Extract- 1Tsp

Corn Flour- 1 Pinch (Can be avoided too)

Whisk all these ingredients together lightly, to get rid of any lumps. Pour this mixture over the caramel syrup in the baking tin/ramekins.

Now the tricky part of steam baking, but worry not..if I can anyone can..really!

Heat some water in a deep pan. Place a stand or ring and place the custard tin on it. Cover it with a lid and let it steam bake on medium flame for 30-40 mins.

Check the doneness with a toothpick. Insert a toothpick in the middle of the pudding and if it comes out clean its done!

For those who want to bake it in the oven- Pour water in the baking tray, place ramekins or mould on the tray, cover it with a foil and bake it for about 40-45mins on 180°C.

Tip- Don't be tempted to over bake as it may take away the wobbly jelly like texture on cooling and chilling.

Let the custard rest and cool a bit after which put a plate or a flat tray over the tin and turn it upside down to demould carefully. Soon after the hot steam is settled keep it in the fridge to chill for a little while.

Here you go! Your wonky little sweet mess is ready to melt in the mouth!

Enjoy! And drop in the reviews too!!