Vegan Salted Caramel Cups
Ingredients
Caramel
- 1/2 cup almond milk
- 2 TBS coconut sugar
- pinch of salt
Custard
- 3/4 cup almond milk
- 2 TBS cornflour
- 3/4 cup coconut milk (full fat)
- 2 TBS rice malt syrup
- 2 tsp vanilla extract
Preparation
Combine all ingredients for caramel sauce in a saucepan on high heat. Stir regularly, bring to a boil, then turn down the heat to low. The mixture should still bubble slightly and darken in color and thicken slightly when ready. This takes around 15 minutes.
Remove the caramel from heat and divide it into 3 ramekins or double-walled glasses. Place in the freezer while preparing the custard.
For the custard, off the heat, add almond milk and cornflour to a medium pot and whisk together to remove lumps. Then whisk in the remaining custard ingredients and place the pot on medium to high heat.
Stir regularly as the custard will form quickly. You can turn down the heat to low. Keep whisking until the custard remains smooth and starts to thicken. Ensure it is thick enough to set firmly; this should take around 6 minutes.
Carefully pour the custard over the caramel in the cups. Then refrigerate for at least 3 hours.
Once set, use a small sharp knife to loosen the edges, place a plate on top, and carefully invert to release onto the plate, or enjoy directly from the container.
