Vegan Creme Caramel

Creamy vanilla creme caramel topped with a crunchy salted coconut crumble! It is super creamy, melt in your mouth, and perfectly sweet! Refined sugar-free, gluten-free, and vegan!


2 tbsp (30ml) maple syrup
2 tbsp (22g) coconut sugar
1/4 tsp white vinegar (or lemon juice)
1 and 1/2 cup (354ml) almond milk
3/4 cup (177ml) full-fat coconut milk
3 tbsp (45ml) maple syrup
2 tbsp (16g) cornstarch
3/4 tsp agar
2 tsp vanilla extract
2 tbsp (10g) shredded coconut
2 tbsp (10g) large coconut flakes
1 tsp (5ml) maple syrup
1/8 tsp salt

Start by preparing the caramel. Add the maple syrup, coconut sugar, and white vinegar to a small saucepan. Heat over medium heat, stirring regularly until it starts to boil. Once boiling, let it boil for about 30 seconds, keeping an eye on it to make sure it doesn’t burn.
Immediately remove from heat and divide the caramel into 4 small ramequins. Tilt each ramequin to spread the caramel in the bottom. Set aside and let it cool for at least 20 minutes.
In a medium-size saucepan, combine the almond milk, coconut milk, and maple syrup. Add the cornstarch and agar and whisk to dissolve.

full instruction on :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here