This eggless caramel pudding tastes very much like flan but it is much lighter. I think I like this version better but Carlos prefer the egg version. I can’t blame him as he grew up eating that with Dulce De Leche.
Adapted from: Mat Gebu
8 gram agar agar powder
600 ml water
300 ml milk
120 gram sugar
2 tbsp custard powder
½ tsp vanilla
¾ cup sugar
4 tbsp water
1. In a small heavy bottom saucepan, over medium heat, cook the ¾ cup sugar with the 4 tbsp of water, stirring constantly until it is light brown syrup. Pour syrup into small ramekins or any type of serving bowl and set it aside.
2. Combined milk and custard powder. Mix well, strain and set it aside. In a pot bring the sugar, water and agar agar powder to boil over medium heat. Stirring constantly until all the ingredients dissolved.
3. Turn the heat down to low and add in the milk mixture. Continue to stir until mixture thickens and come up to a slow boil. Turn off the heat, add in the vanilla and stir well. Pour the mixture into prepared ramekins.
4. Cool and let it set in the fridge for a few hours before serving.