Vegan Crème Caramel with Soy and Maple
Ingredients
Caramel
- 1 cup Caster Sugar
- 1/2 cup Water
Crème
- 2 cups/480ml Soy or Oat Cream
- 1 Tbs Vanilla Extract
- 5 tbs Maple Syrup
- 1 cup/240ml Soy Milk
- 10 Heaped Tbs Corn Flour
Preparation
Add the sugar to a saucepan with the water & melt until its golden.
Pour a couple tablespoons of caramel into each mould.
For the filling, add the soy cream to a saucepan with the vanilla. Heat until simmering.
Whisk together the soy milk, cornflour & maple until smooth. Add the mix to the saucepan & mix until it’s thick & creamy.
Once thick spoon the cream into your moulds & smooth them over. Cover them directly in clingfilm & place them into the fridge for at least 6 hours to set & for the caramel to melt.
Carefully turn the creme caramels out & serve with fresh mint.
