Vegan Crème Caramel
Ingredients
Cream
- 300mL soy milk
- 20cL soy cream
- 30g rapadura sugar
- 10g cornstarch
- 1 vanilla sugar bag (7.5g)
- 2g agar
Caramel
- 70g sugar
- 40g water
Preparation
Prepare the caramel by combining 70g of sugar and 40g of water in a saucepan. Cook over medium heat until it forms a golden caramel. Pour the caramel into the bottom of 6 molds and set them aside.
In a separate saucepan, combine the soy milk, soy cream, rapadura sugar, cornstarch, vanilla sugar, and agar. Stir the mixture together.
Cook the mixture over medium heat, stirring occasionally. Bring it to a boil and let it thicken slightly.
Once the mixture has thickened, carefully pour it into the molds over the caramel layer.
Place the molds in the refrigerator and let them chill for at least 2 hours.
After the crème caramels have set, gently loosen the edges with a knife and invert each mold onto a plate to release the dessert.
Serve and enjoy your delicious Vegan Crème Caramel!