Creme Caramel
Growing up, this one one dessert my late Mum would make often. Instead of creme caramel, we used to call it Carmella – in fact, that’s what you will find me calling it at home. Whatever you call it, this is a smooth and creamy dessert which is very easy to eat! The caramel topping gives added depth making this more decadent and delicious.
The Creme Caramel Recipe
My recipe is made without the traditional eggs and milk. My recipe is also made without baking, rather it is cooked on the stovetop, then set in the fridge. My recipe for creme caramel uses my new favourite ingredient agar flakes. If you follow me regularly, you will have seen my panna cotta recipe I also made with this ingredient. Agar also comes in a powder, but I would recommend you to buy flakes. I have added a link below so you can see which ones I use. Here’s the recipe.
Soft & silky dairy free creme caramel. This is one recipe you will need to bookmark!
- 70 g sugar (I used half coconut/half granulated)
- 1.5 tablespoons water
- 568 ml milk (I used unsweetened oat)
- 2 teaspoons vanilla extract
- 2 tablespoons agar flakes (use a measure)
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Get your ramekins out and put them somewhere accessible.
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Put the sugar in a heavy shallow pan and add the water. Turn the heat on low and stir constantly until the sugar has dissolved.
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Turn the heat up (stop stirring) until the mixture has large bubbles and starts to change colour at the edges. Turn the heat off and swirl the pan to get even colouring. Immediately pour the syrup into the ramekins and set aside. Put the pan in soak in hot water.
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Put the milk and vanilla in a large saucepan.
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Sprinkle the agar flakes over the mixture. Leave them to settle.
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Turn the heat on and wait until you have bubbles and it is starting to boil. Using a whisk, mix the agar in. Turn the heat down and leave to simmer for 10-15 minutes (or until the agar has completely dissolved).
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Pour the milk mixture over the caramel and tap gently on the worktop to get bubbles out and to level it.
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Allow to cool for 10-15 minutes then place in the fridge to set and cool. This can take anything from 30 minutes to 4 hours.
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To serve: Carefully loosen the creme caramel from the ramekin using a knife (or dip the bottom of the ramekin in hot water for a few seconds), then tip out upside down.
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Allow the caramel syrup to run over the top and down the sides.
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Enjoy!
What do I need?
For this recipe, you can use any recipe for the syrup/caramel, but please follow the steps for the milk base.
Here are a few items you may find useful for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
You can serve these just by tipping them out upside down and enjoying with a spoon. If you wish you could add some fruit or cream, but we’ve always just eathen them as they are.
Storage
These store quite well in the fridge – provided that your milk was in date, these should easily last for up to five days. I have not tried freezing these, but please let me know your success if you do!
Sharing
I really do hope that you use my recipe and create this wonderful creme caramel dessert. I love seeing you using my recipes and I’d love you to share the recipe and your photos linking to Life Diet Health @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat! What shall I make next?
I hope to speak with you soon
Laurena x