Egg and milk-free Creme Caramel, prepared like the classic recipe, but much lighter, more delicate, and absolutely amazing!
The mixture thickens perfectly despite the total absence of flour and eggs. Perfect recipe for those intolerant to eggs, celiacs, vegetarians, and vegans.
To give it the characteristic yellow color, we’ll use powdered saffron, the kind bought in a packet.
You’ll also find the Bimby version.

Click here to see all the dietary desserts

Cost: Very economical
Rest time: 3 Hours
Preparation time: 3 Minutes
Portions: 6
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

45.56 Kcal

calories per serving

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Energy 45.56 (Kcal)
Carbohydrates 9.98 (g) of which sugars 4.93 (g)
Proteins 2.22 (g)
Fat 1.23 (g) of which saturated 0.17 (g)of which unsaturated 1.03 (g)
Fibers 0.17 (g)
Sodium 50.59 (mg)

Indicative values for a portion of 88 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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0.35 oz stevia (or 1.76 oz erythritol or 1.41 oz cane sugar)
2 cups soy milk (vanilla or other plant-based milk)
1 tablespoon cornstarch (heaped or 2 tablespoons oat flour or 0.1 oz agar agar)
1 packet saffron
1 packet caramel (optional)

Egg and Milk-Free Creme Caramel

Tools

Traditional cooking, what we need to make the

Pot
Bowl
Whisk hand or electric
6 Molds or 1 large pudding mold
6 Molds or 1 large pudding mold

Preparation

Classic preparation

In a bowl, mix the powders well (saffron, sweetener or cane sugar, and cornstarch), and slowly add the cold plant-based milk or your choice, stirring with a whisk to avoid lumps.
Pour into a saucepan while stirring and bring to a boil.
As soon as bubbles rise, turn off the heat.
Prepare the pudding molds or one large mold and pour a bit of liquid caramel in each and fill with the prepared cream.
Prepare the pudding molds or one large mold and pour a bit of liquid caramel in each and fill with the prepared cream.
Once it has cooled slightly, refrigerate for 2 hours and serve!
Here’s the Creme Caramel, egg and milk-free, a single one or in portions
Bimby Place the milk, sweetener, cornstarch, and saffron in the bowl, heat: 8 min/158°F/speed 3.
Prepare the pudding molds or one large mold and pour a bit of liquid caramel in each and fill with the prepared cream.
Once it has cooled slightly, refrigerate for 2 hours and serve!
Here’s the Creme Caramel, egg and milk-free prepared with our friend Bimby