This Eggless creme caramel is a delightful variation of the classic French crème caramel, which typically is made with milk, eggs, sugar, and vanilla. To make an eggless creme caramel or flan, alternative ingredients are used to achieve a very similar rich and silky smooth custard base.
About This Recipe
If you’re looking for a quick, easy, and delicious vegan dessert, this eggless creme caramel will surely hit the spot! It’s smooth, velvety, and creamy with a melt-in-your-mouth texture. It has a subtle sweetness that is complemented by the layer of runny caramel on top. The recipe is straightforward, easy to follow, no-bake and there’s no water bath required!
Why You Will Love This Recipe
- Delicious: Vegan creme caramel is a dessert that has the richness and creaminess of traditional crème caramel without the use of eggs.
- Easy to make: The eggless creme caramel recipe is straightforward, easy to follow, and no-bake. It means that you can prepare it in advance and leave it in the fridge until you’re ready to serve it.
- Minimal ingredients: This delicious dessert is super easy to make, with minimal ingredients that are mostly pantry staples.
Ingredients You Need for Eggless Creme Caramel
- Milk: Any plant milk like almond, oat, cashew, or soy milk will work fine. I used almond milk.
- Coconut cream: Adds a luscious, creamy texture to desserts.
- Sugar: Sugar is used to make caramel and add sweetness to the custard.
- Vanilla extract: Adds sweetness and flavor.
- Agar-agar powder: Provides structure and firmness to the creme caramel allowing it to hold its shape.
- Cornstarch: Cornstarch is known for its thickening properties. It gives a smooth and creamy texture to the custard.
How to Make Eggless Creme Caramel
- Place the granulated sugar and water in a saucepan with a thick bottom.
- Gently stir the sugar and water together until the sugar is fully moistened.
- Place the saucepan over medium heat and let the mixture come to a boil. Do not stir the mixture once it starts boiling. Continue cooking until the sugar is amber-colored. Watch carefully to avoid burning it. Once the mixture reaches a deep golden color, remove from the heat. Be careful when you are working with hot caramel to avoid burns.
- Divide the caramel between the ramekins and swirl to coat the bottom.
- In a separate saucepan, combine the coconut milk, almond milk, granulated sugar, agar-agar powder, and cornstarch and whisk until the mixture is smooth.
- Place over medium heat and cook the mixture, stirring constantly, until the custard thickens and comes to a simmer.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Let the custard cool for 5 minutes and then pour the mixture over the caramel in the ramekins.
- Cover the surface of the custard with cling film to stop skin forming.
- Refrigerate for at least 6 hours or overnight.
- To release the creme caramel out of the ramekin, carefully run a knife around the edges of the ramekin to loosen it from the sides. Place a plate upside down on top of the ramekin and then flip it over quickly.
Expert Tips
- Do not stir the caramel once it starts boiling to prevent crystallization.
- Cooking the caramel slowly over medium heat until the sugar is amber-colored. Watch carefully to avoid burning it.
- Use full-fat canned coconut milk or coconut cream to get the rich and creamy texture.
FAQs
Why Does My Creme Caramel Not Set?
Eggless creme caramel typically relies on a thickening agent like cornstarch or agar-agar powder to help it set. If you don’t use enough thickening agents, it may result in a runny custard. Ensure that you cook the custard for the appropriate amount of time and chill it for at least 6 hours.
Did you like the eggless creme caramel recipe? Try my vanilla panna cotta with strawberry sauce recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- FOR THE CARAMEL:
- 1/2 cup granulated sugar
- 3 tablespoons water
- FOR THE CUSTARD:
- 1½ cup unsweetened almond milk
- 3/4 cup canned coconut milk
- 1/4 cup sugar
- 3/4 teaspoon agar-agar powder
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
Instructions
Step 1
Place the granulated sugar and water in a saucepan with a thick bottom. Gently stir the sugar and water together until the sugar is fully moistened.
Step 2
Place the saucepan over medium heat and let the mixture come to a boil. Do not stir the mixture once it starts boiling. Continue cooking until the sugar is amber-colored. Watch carefully to avoid burning it. Once the mixture reaches a deep golden color, remove from the heat. Be careful when you are working with hot caramel to avoid burns.
Step 3
Divide the caramel between the ramekins and swirl to coat the bottom.
Step 4
In a separate saucepan, combine the coconut milk, almond milk, granulated sugar, agar-agar powder, and cornstarch and whisk until the mixture is smooth.
Step 5
Place over medium heat and cook the mixture, stirring constantly, until the custard thickens and comes to a simmer. Remove the saucepan from the heat and stir in the vanilla extract. Let the custard cool for 5 minutes and then pour the mixture over the caramel in the ramekins.
Step 6
Cover the surface of the custard with cling film to stop skin forming. Refrigerate for at least 6 hours or overnight. To release the creme caramel out of the ramekin, carefully run a knife around the edges of the ramekin to loosen it from the sides. Place a plate upside down on top of the ramekin and then flip it over quickly.
