can someone tell the recipe for egg less caramel custard?

Answer 1

<>Here's one:
Smooth as silk Custard owes soft texture to gelatin

Cool and creamy, panna cotta is the perfect summer custard. Unlike its cousins, flan and crème caramel, it's an eggless custard, which makes it easier to prepare. There's no worry about curdling; no need for a double boiler or water bath; no baking. Thanks to powdered gelatin, it's a simple preparation that yields a melt-in-the-mouth, silken texture.

Panna cotta, an eggless Italian custard traditionally steeped with cinnamon and lemon zest, is delicious with fresh strawberries.

The key is not using too much gelatin, Dallas pastry chef David Brawley says. "You want just enough gelatin so that when you unmold it, it won't fall apart. That way, it melts in your mouth instantly, and your tongue gets those flavors immediately."

Although panna cotta is a traditional Italian dessert, it has undergone some changes on this side of the Atlantic. Mr. Brawley says a soft, melting texture wasn't always the standard.

"The original recipes were like hockey pucks. But, even in Italy, they've started lightening up on the gelatin," he says.

And although panna cotta traditionally is steeped with cinnamon and lemon zest, American chefs are infusing it with other flavors: orange and saffron, rosemary and lemon, hazelnut and chocolate.

Like flan, a traditional panna cotta is made in a caramel-filmed mold. But many chefs skip the caramel and opt for a fruit garnish. Some even forgo the molded presentation for stemware. This recipe from chef Brawley can be adapted to suit your flavor and serving preferences.

PANNA COTTA

Ingredients:
2 tablespoons powdered gelatin
5 tablespoons water
2 (3-inch) sticks of cinnamon
Zest or peel of 2 lemons (no white pith)
2 cups milk
4 cups heavy cream
1 (14-ounce) can of sweetened, condensed milk
Strawberries for garnish

Directions:

Mix gelatin with water, and set aside.

Place cinnamon, lemon peel, milk and cream into saucepan and scald over medium heat. Stir frequently to avoid scorching. Remove from heat, cover pan and allow flavorings to steep for 5 minutes. Stir in gelatin until completely melted. Stir in condensed milk. Pour liquid through fine mesh strainer or cheesecloth to remove solids, and let liquid cool to room temperature.

Spray the inside of 8 (6-ounce) molds or custard cups with nonstick cooking spray (if you plan to unmold panna cotta). Divide liquid between molds or cups. Refrigerate until set (about 2 hours).

May be served in the cups or unmolded onto a serving plate. To unmold, run a knife around the edge, then dip the mold in hot water. Place serving plate over mold, turn mold and plate upside-down. Lift mold off panna cotta. Garnish with fresh strawberries. Makes 8 to 10 servings.

Optional: Drizzle strawberries with balsamic vinegar.

Variations
Orange-saffron: Substitute half an orange peel for the lemon peel, and 1/4 teaspoon saffron for the cinnamon.
Rosemary-lemon: Substitute the leaves of 1 or 2 rosemary sprigs for the cinnamon.
Alternate fruit garnish: Serve with sliced peaches macerated in prosecco (Italian sparkling wine).

Answer 2

CARAMEL CUSTARD (EGGLESS)

Mexicans love the caramelised taste of this light and tasty pudding.


Preparation Time : 60 min.
Cooking Time : 10 min.

Serves 6.

Ingredients

3 teacups milk
3 level teaspoons custard powder
11 teaspoons sugar
1/2 teaspoon vanilla essence
10 teaspoons china grass (5 grams), cut into small pieces

Showing only 5 Ingredients


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Answer 3

Baked Custard Active Time: 10 Minutes Total Time: 55 Minutes Yield: Serves 8 RECIPE INGREDIENTS 3 whole eggs 2 egg yolks 1/2 cup sugar 3 cups milk 1 teaspoon vanilla extract 1/4 teaspoon freshly grated nutmeg DIRECTIONS Preheat oven to 325 degrees F. Butter a 1-quart baking dish and place it in a roasting pan which has enough hot water to come halfway up the side of the baking dish. Place in the oven to heat. Combine the eggs, egg yolks and sugar, and whisk until thick and pale. Heat the milk to boiling point and slowly add to the egg mixture, stirring constantly. Stir in the vanilla. Strain through a sieve into the baking dish and sprinkle with nutmeg. Place in the roasting pan and bake for 45 minutes, until set. The custard is set when a knife inserted in the center comes out clean.

Answer 4

Any caramel custard will do the trick substitute jell of some kind for eggs.

Answer 5

You can use a recipe you have currently and just buy an egg substitute at your local health shop. I would not recommend gelatin as this is not vegetarian. If you feel like using a gum substance their are many available, such as Agar Gum, just ask at your local health shop.

Answer 6

you should make friendship with a cook to solve ur problem

Answer 7

Try this one