Crème Caramel is another of these classic French desserts. Having perfected Crème Brulee, I thought this would be easy. Not so – had a few unsuccessful attempts but finally came up with this one. Check out the notes at the end of the post.
Here at Green and Vegan we try to make food that is healthy, but sometimes you just have to use sugars!
To see more of what we are doing check out our FB page https://www.facebook.com/GreenandVegan13/
or our Instagram page https://www.instagram.com/greenandvegancapetown/
This recipe should make 4 (standard) ramekins.
Ingredients:
For the Caramel –
- 2 T maple syrup (30 ml)
- 2 T (heaped) T organic brown sugar
- ¼ t lemon juice
For the Crème –
- 1 C soy milk
- ½ C full fat coconut milk
- 2 T agave nectar
- 1 ½ T cornstarch
- ½ t agar agar powder (not granules)
- 1 ½ t vanilla essence
What to do:
The Caramel –
1 – Add the maple syrup, sugar and lemon juice to a small pan. Heat over medium heat till it starts to boil. You must stir regularly so it does not burn.
2 – Pour into the 4 ramekins, making sure it is spread evenly over the base.
3 – Set aside and allow to cool for at least 20 to 30 minutes.
The Crème –
1 – Blend all the ingredients, except the vanilla, in a blender.
2 – Pour the mixture into a medium saucepan. Heat over medium heat, stirring continuously, until it thickens which is mare or less just as it comes to boiling.
3 – Remove from heat. Stir in the vanilla. Cover and set aside for about 20 mins to cool slightly (15 to 20 mins).
4 – Pour the crème over the caramel.
5 – Let cool at room temperature for a while. Then refrigerate for at least 8 hours.
Serving –
When ready to serve, remove ramekins from fridge, run a small knife around edge, place a small plate on top and flip over.
The crème caramel should drop onto the plate and the now slightly liquid caramel will run down over the crème.
Bon apetit!
Notes:
1 – You might have to adjust quantities to suit the size of ramekins you have.
2 – I found I had to make max 8 of the caramel part at a time otherwise it set before I could spread it between the ramekins.
3 – When heating the caramel, you need to stir constantly. I use a heat proof spatula to ensure the bottom does not burn.
4 – Only add the vanilla essence after heating. It is an alcohol-based ingredient and most of the flavour will evaporate if you add it while heating.
5 – Timing for the serving of this is critical. I don’t fully understand the science, but the caramel appears to melt during refrigeration. If you take it out too early the caramel will still be hard and stay behind. So 8 hours is the min. Optimal is 8 to 12 hours. More than that and the caramel starts to leech out liquid and lose texture.
If you get it right you will wow your guests!!
