This vegan creme caramel was a test, and the result was amazing! I didn’t use a lot if sugar but the caramel sauce and crust at the bottom of the ramekins dress it wonderfully…
What do you need?
1 tbsp Pure vanilla essence
1 l vegetable milk (I used almond milk)
85 g + 120 g Organic sugar
1 tsp Curcuma/Turmeric powder
1/2 tsp Apple vinegar
3 g Agar-agar
1 pinch salt
2 tbsp water
1 tbsp organic margarine
Caramel sauce. In a small saucepan over low heat, combine the sugar (120g), the apple cider vinegar and water, stirring constantly until dissolved. Allow the mixture to boil, untouched, until caramel is deep amber in color. Once the caramel is deep amber, remove the pan from the heat and add the margarine, stirring until melted.
Pour the caramel sauce into 6 ramekins.
Crème. Put the agar agar powder in a glass and dissolve it with 2 or 3 spoons of vegetable milk. In a saucepan over medium heat, combine the rest of your vegetable milk, sugar, salt and vanilla essence, stirring constantly with a wooden spoon. Add the Curcuma / Turmeric powder (it’ll give the cream a nice yellow colour). Bring mixture to a boil. Remove the pan from the heat and add the agar agar, stirring well. Put it back. Turn down the heat to low and simmer for 45/60 seconds, stirring constantly. Pour the cream into the 6 ramekins and chill for at least 2 hours.
I also stored my vegan creme caramel in the fridge for 1 hour before tasting them. It’s up to you, if you prefer it at room temperature or colder!
Why do I have both the caramel crust & sauce in my ramekins? Because I love crunchy caramel, and I didn’t add any margarine to my sauce.
Instead of vanilla you can use some lemon zest to give a nice flavour to your vegetable milk.