Eggless Creme Brulee

Creme Brulee is an egg based dessert, similar to a custard, but with a crunchy sugar topping, which is normally created by sprinkling the sugar on top and caramelising it with a blow torch. For December’s Eggless Baking Challenge – by the way, completes its two years of successful running!-, Vimala had challenged us with making this dish, that she had suggested from Sanjeev Kapoor’s site, into eggless. It has been two months since I have been missing my challenges due to time constraints and many other factors. Even though, this time also I was in a tight corner, I really wanted to make it without losing out on this month. When I saw Gayathri’s post, I just went ahead with making it the way she did, with slight changes and was really happy with the result! Nobody missed the eggs for sure.


The sugar topping was a pain to do, but still somehow managed to do it on my ramekin. Now you may ask why? By the time, I came back from office and I checked the fridge, there was only two of them left – one for me and one for HD!!! All of them thought it was done and wiped it off after lunch… Hehe… Off to the recipe:

You can check out the other recipes I have participated in this challenge and enjoyed here.



Eggless Creme Brulee

Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Author Rafeeda


  • 475 ml milk
  • 250 ml thick cream
  • 1/2 cup sugar
  • 5 gms agar agar Chinagrass strands or powder (I used strands)
  • 1 tsp vanilla essence
  • 2 tsp corn flour diluted in 1/4 cup of milk
  • 6 tbsp sugar for the topping


  • Mix all ingredients from milk to diluted cornflour into a bowl.
  • Cook on low flame till the agar agar melts. Ensure not to boil the mixture. Keep stirring in between to ensure that the mixture does not get stuck to the pan.
  • When you see no more strands of agar agar, switch off the flame. Strain the mixture to avoid any lumps.
  • Preheat the oven to 200 degrees. Fill a deep pan, big enough to accommodate 6 ramekins, with 1/3 hot water.
  • Divide the sieved mixture into 6 ramekins equally and keep it in the water filled pan.
  • Bake it in the oven for 20-25 minutes or till the top is golden brown in color.
  • Only the top will be cooked, You may notice the pudding a bit squishy, but don't panic!
  • Take out of the water bath and cool to room temperature.
  • Chill in the fridge for around 2 hours or till set. (I kept it overnight).
  • For the crunchy topping, sprinkle 1 tbsp sugar on one ramekin. Heat a spoon on a flame and press on the sugar lightly till browned. Clean the spoon, reheat again and repeat the process till the sugar gets a caramelized color - I just didn't have patience, I did it like four times and got the look that you can see!
  • Serve immediately and devour!!!

Join the Conversation

  1. Yummy rafee and well made

    1. Thank u so much Ramya…

    1. Thank u so much Babi…

  2. wow this sounds great .. Eggless version hence on my try list!

    1. Thank u so much Sangee…

  3. Very beautifully made Rafee, I love cremebrulee…

    1. Thank u so mmuch Priya…

  4. I love them 🙂 I have been wanting to try them for long.. Looks great Rafee!

    1. Thank u so much Rekha… 🙂

  5. Lovely n yummy looking brulee

    1. Thank u so much Fasee…

  6. My family loves creme brulee and i would love to try this version for my MIL since she is pure vegetarian. thanks for sharing.

    1. Thank u so much dear…

  7. Blogger is playing sparks again. I wrote a long comment and its say error. I've been told that my blog is the same. I like that you gave the option on how to caramalise the sugar. I don't own the torch and really don't see a need of buying if it's once a while. I am loving this eggless version. I'm sure I can add gelatine? Among the many dishes, creme brulee is one of my fav.

    1. Oh yes it keeps happening these days… thank u so much Nava…

  8. perfectly made creme brulee..looks absolutely delicious!

    1. Thank u so much Sangeetha..

  9. Interesting also looks easy to make,so soft n creamy texture..

    1. Thank u so much Usha…

  10. Mouth watery brulee, so perfect desser!

    1. Thank u so much Sanoli…

  11. looks so perfect and very delcious….

    1. Thank u so much Nayana…

  12. Looks so delicious..Creme Brulee is my favourite dessert & eggless version sounds interesting…

    1. Thank u so much Gloria…

  13. looks so rich rafee…

    1. Thank u so much Saranya…

  14. wow, cant believe the custard is without eggs! But I am always curious, why are u not keen on eggs?? they are good for u! I love the caramelised sugar, yum!

    1. Haha Jehanne…we r an egg crazy family! Except Rasha, we all can hog on them! Just that I've no patience 2 wait 4 it 2 go 2 room temperature, beat till frothy, etc 😉 Thanks a lot dear…

  15. Nice one. Healthy dessert by avoiding eggs in it. Sure will be a nice treat for Vegetarians.

    1. Thank u so much Eliza…

  16. You had me at Milk….and cream ;). Thanks for sharing the yummy recipe that too eggless!

    1. Thank u so much Nilanjana…

  17. Perfect dessert for any occasion……..Love this Rafeee……

    1. Thank u so much Remya…

  18. Cream brulee with out egg and torch that is really good.
    Ha haa everyone finished it before caramelizing sugar. It would have tasted really good even without that.

    1. Thank u so much Meena…

  19. Eggless creme brulee!!?? And it looks good even without the eggs!!!

    1. Thank u so much Nammi…

  20. very well prepared rafee. looking very rich

    1. Thank u so much Lisha…

  21. Nice idea of making creme brulee without using blow torch!!

    1. Thank u so much Pankthi…

  22. Looks incredibly luscious! I made some today, but with eggs! Had I seen your post before, I would have tried this version ! Looking forward to it though!

    1. Thank u so much Reva…

  23. delicious 😉 will make for my family 🙂

    1. thank u so much monu… 🙂

  24. I’m curious to know why you used corn flour? Could this recipe use corn starch or any other starchy flour as well? Or does it have to be corn based? I know that corn based flours are good for density and leavening….? But I’m still not so sure on the science level. I would really like to know how the corn flour works in this recipe and if there’s any substitutes I could use in it’s replacement since I’m a little intolerant to corn. Great recipe btw! 🙂

    1. Rafeeda AR Author says:

      Hello Franky, since there is no ingredient like egg to facilitate the holding of shape in this recipe, a little flour in the form of corn starch is used. This is what I can understand. You can use tapioca or arrowroot starch instead of the corn flour… Hope this response helps…

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