No Bake Eggless Chocolate Crème Caramel

Crème caramel or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world eventhough is dessert is from French Cuisine.Crème caramel goes for a plain custard where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French name crème caramel renversée.

But my version of No Bake Eggless Créme caramel doesnt need a oven and its completely egg free, this dessert goes for custard flour, Full fat milk,cocao powder, sugar and agar agar. Just with simple ingredients you can make an incredible french dessert even if dont have oven at home. Have you noticed that this dessert is also gelatin free, i used china grass aka agar agar in this créme caramel, if you want to make with gelatin feel free to use it.Am running my second week of blogging marathon from today and my theme of this week is chocolates. .Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33..

4cups Full fat Milk

3 tablespoons Custard Powder

2tablespoons Cocoa powder

1cup Sugar (for custard)

2tbsp Agar agar powder or 1/4cup Agar agar (chopped)

3tbsp Sugar for caramel

Soak the china grass in 3/4 cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves.

If you are using agar agar powder dont do this step with it.

Meanwhile make a caramel syrup, cook the sugar of caramel with water,pour the water just to cover the sugar.

Cook the sugar until they turns golden brown, just tilt than pan and pour the caramel syrup to the ramekins and keep aside.

Add in the custard powder,cocoa powder,sugar to the milk and whisk well until the sugar and custard powder gets dissolves.

Cook this mixture until its turns semi liquid.

Now add the already prepared agar agar or agar agar powder.

Cook everything in simmer until it turns thick.

Let it cool a bit, spoon this eggless chocolate custard to the already prepared ramekins.

Once the chocolate custard gets cool completely, cover the ramekins with a plastic wrap and place it in fridge for atleast two hours.

While serving, loosen the sides of the ramekin with a knife. 

Invert the chilled créme caramel to a plate.

Enjoy as a dessert.