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Scotch Crème Caramel Custard


Crème Caramel Custard

This delicious recipe is essentially a low fat dessert which is low in cholesterol and a lacto-vegetarian diet. The recipe uses carrageenans to produce custard like texture with a velvety mouth feel.

  Total Time: 90 Min 

  Yield: Serves 2-3




*If you wish to make your own caramel syrup, please see the recipe that we have included below.

How to Make It:

Step 1:


Dissolve the iota and kappa carrageenan in a few tablespoons of water with sugar and mix to form a solution.

Step 2:


Add the solution to the milk, whiskey and food coloring.

Step 3:

Blend together using a food processor to disperse the carrageenan solution completely.

Step 4:


Add the vanilla to the mixture then

bring it to a boil on the stove, gently stirring to hydrate the carrageenans. This may take 15-20 minutes.

Step 5:


Strain to remove any particles in order to produce a velvety smooth liquid. 

Step 6:

Pour into ramekins. Place in a fridge for about 25 minutes to let it set and to firm up.

Step 7:

Unmold the carrageenan scotch custard using a spatula. Set in a plate and top it with caramel sauce. Your carrageenan scotch crème caramel is ready to be served.

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