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From: Cheri Pi (
Subject:         adaprting a custard recipe
Date: February 13, 2013 at 8:45 am PST

Sorry for the cross post, but you always have great suggestions chef Deb and friends.
I'm basing a dessert around BRYANNA’S NEW VEGAN CRÈME BRULÉE (OR CRÈME CARAMEL OR PANNA COTTA) using corn flour. I want to adapt the recipe a bit since I don't have agar powder on hand and I'm planning to bake the custards in a roasting pan w/ water. Without agar would you suggest some other option or is it okay just to omit it?

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