Easy Vegan Crème Caramel
Ingredients
Caramel
- 70g sugar
- 40g water
Custard
- 300 ml soy milk
- 200 ml soy cream
- 30g rapadura sugar
- 10g cornstarch
- 1 sachet vanilla sugar (7.5g)
- 2g agar
Preparation
First, prepare the caramel by melting the sugar. When it is blond, deglaze with water and stir vigorously while putting back on the heat. Stir until all the caramel is dissolved. Pour it into the bottom of the molds.
Put all the custard ingredients in a saucepan. Cook over medium heat until boiling. Stir occasionally. When it thickens a bit, pour it into molds.
Refrigerate for at least 2 hours. Unmold onto a plate and it is ready.
