Indulge in this Egg-Free, Gelatin-Free Caramel Custard, a perfectly creamy and luscious dessert that is irresistibly smooth. First, we start by creating a rich, golden caramel that forms the decadent base of this custard, ensuring every bite is infused with a delicate sweetness. Then, we carefully prepare a silky, plant-based custard mixture using simple ingredients that are easily accessible in any kitchen. As the custard slowly cooks, it thickens to a velvety consistency, creating a dessert that is both satisfying and elegant. Meanwhile, the natural flavors of coconut milk, almond milk, or your preferred plant-based milk blend harmoniously with a hint of vanilla, resulting in a custard that melts effortlessly in your mouth. Once fully set, this caramel custard can be chilled and served, making it a perfect treat for family gatherings, special occasions, or even a simple weeknight indulgence. Additionally, this recipe is incredibly versatile and easy to customize, allowing you to add a sprinkle of cinnamon, nutmeg, or your favorite vegan toppings for an extra burst of flavor. Ultimately, this egg-free and gelatin-free caramel custard proves that you don’t need traditional ingredients to create a luxurious, crowd-pleasing dessert that is both wholesome and indulgent.
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Ingredients:
- For the Caramel:
- 1/2 cup (100g) sugar
- 2 tablespoons water
- For the Custard:
- 2 cups (480ml) full-fat coconut milk or almond milk (or any plant-based milk)
- 1/2 cup (100g) sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 tablespoon agar-agar powder (this will help set the custard without gelatin)
- Pinch of salt
Instructions:
- Make the Caramel:
- In a saucepan, add the sugar and water to make the caramel. Heat over medium heat, stirring occasionally until the sugar completely dissolves.
- Allow the sugar to cook without stirring until it turns a golden amber color. Be careful not to burn it.
- Once the caramel reaches the desired color, immediately pour it into the bottom of your custard dish or ramekins, swirling it around to coat the bottom. Set it aside to harden while you prepare the custard.
- Prepare the Custard:
- In a separate saucepan, whisk the coconut milk (or almond milk) and sugar together over medium heat.
- In a small bowl, mix the cornstarch and agar-agar powder with a small amount of cold water (around 1/4 cup) to dissolve it. Add this mixture to the saucepan with the milk and sugar.
- Continue heating the mixture, whisking constantly, until it thickens and begins to gently boil. Once it reaches a custard-like consistency, remove it from the heat and stir in the vanilla extract and a pinch of salt.
- Set the Custard:
- Pour the prepared custard mixture over the set caramel in your dish. Let it cool to room temperature, then refrigerate for at least 4 hours or until it is fully set.
- Once set, you should be able to easily slice the custard into smooth blocks similar to the one shown in the picture.
- Serve:
- To serve, run a knife around the edges of the custard, then flip it onto a plate. The caramel should come out and drizzle over the custard.
Assuming the recipe makes 6 servings, each serving is approximately 1/6th of the custard.
| Nutrient | 1 serving |
|---|---|
| Calories | 274 calories |
| Fat | 13g fat |
| Carbohydrates | 37g carbs |
| Protein | 1.3g protein |
