Eggless (and Lazy) Crème Caramel

Serves 2. Prep: 4-5 hours as it needs time to set.

NOTE: As I make it for myself, I don’t feel the need to invert it out of a mould – but you may want to do otherwise.

INGREDIENTS:

  • 250 ml milk (I use semi-skinned dairy, but you can experiment with other milk)
  • 3 tsp (heaped) Custard Powder (I use Birds)
  • 3 tsp sugar
  • 2 sheets of gelatine (I use Dr. Oetker Platinum Grade Leaf Gelatine)

For the caramel sauce

Buy a bottle of caramel syrup or make it yourself.

To make caramel sauce

  • 140 g. caster sugar
  • 55 ml (approx. 3 tbsp) water

METHOD:

Step 1. Make the custard base

  • Soak the gelatine in COLD water for several minutes.
  • Put the custard powder and sugar in a small bowl, then, add about 4 tsp milk and stir to form a paste.
  • Put the paste and the rest of the milk into a saucepan and stir together.
  • Remove the gelatine from the water, squeeze out any excess water, and add it to the pan (do not add the water).
  • Put on low heat and continue to stir (never allow the mix to boil-it will stop the gelatine setting!).
  • As the mix warms, you can turn up the heat to low/medium and whisk the mix – you need to make sure the gelatine has dissolved.
  • When everything is mixed together and the gelatine has dissolved, pour the mix into serving dishes. Put in a cool place/fridge to set (allow 2 or more hours to set).
  • If using bottled caramel sauce, pour onto the custard base after it has set.

Step 2. Make the caramel sauce

  • Put the sugar in a small sauce/frying pan, preferably non-stick, and add the water.
  • On low heat, stir gently with a metal tablespoon until the sugar has dissolved. (The base of the pan will no longer feel gritty when you run the spoon over it).
  • Turn up the heat under the pan and allow the syrup to bubble. As the water evaporates, the syrup will become thicker and the bubbles on the surface will get bigger.
  • Do not stir the syrup during this time.
  • Watch the sauce carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat.
  • Allow it to cool for a few seconds, before pouring on the custard base.

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