CREME CARAMEL

Creme Caramel

Creme caramel is a custard pudding with caramel sauce on top. This is light dessert originally requiring eggs and baking but here I present an egg less and bake less creme caramel which is equally tasty. This light and fluffy dessert is an absolute treat. My kids love to call it toffee pudding. It can be cooked over gas and chilled.

Ingredients:-

300 ml milk

3 tsp. custard powder
¾ cup sugar (1/4 for caramel sauce ½ for custard)

½ tsp. vanilla essence

5 grams agar-agar powdered

Method:-

• Soak agar agar in half cup of water for at least 1 hour. Cook on slow flame till it dissolves completely.
• In a non-stick pan add sugar for caramelizing and a drop of butter. Add water (2 tsp.) when sugar caramelizes and pour immediately in mold before it hardens. I used simple katoris.
• Let it cool for 15 minutes.
• Mix custard in half cup of milk.
• Boil remaining milk and sugar and add custard mixture when milk starts boiling. Cook on low flame until custard is smooth and thicker.
• Add agar agar and vanilla essence and cook for 2 more minutes. Strain custard if required and pour in mold.
• Refrigerate the custard for at least 3 hours. Loosen the edges of mould with inverted fork or knife and place it upside down.
• Serve chilled. I have served it with mango bites.