Vegan Crème Caramel

Preparation time: 15 mins + overnight setting

Serves: 4

This was a hugely popular with all our family and friends. We've made it so many times we can 100% confirm the recipe is as good as gold! The taste, texture and 'jiggle' is the same asa milk crème caramel so everyone should give this one a go! If you love caramel, you can double the recipe and use the leftovers to pour over when serving. 

INGREDIENTS

Caramel
2 tbsp maple syrup
2 tbsp coconut sugar
1/4 tsp white vinegar
1/8 tsp of fine sea salt

Creme
1.5 cup Unsweetened almond mylk
3/4 cup coconut cream
4 tbsp maple syrup (not imitation)
2 tbsp cornstarch (sifted)
3/4 teaspoon agar powder
1.5 tsp vanilla extract

METHOD

Caramel

1. Add all ingredients into a small saucepan, bring to the boil on medium heat. Reduce to a low simmer for 1 minute, keep an eye on it so it doesn't burn!
2. Remove from heat and equally divide the caramel into 4 small ramequins.
3. Allow to cool for 15 minutes

1. Add all the ingredients into a medium saucepan and give a good whisk to ensure cornstarch and agar powder are combined
2. Heat over medium heat, make sure to continuously whisk until it thicken (be patient)
3. Remove from heat and let it cool for about 5-10 minutes then pour equally into the ramekins over the caramel
4. Refrigerate overnight (if you take them our too soon they won't set)
5. Gently flip into a shallow dish and enjoy!