crème caramel
prep time
total time
recipe type: dessert
cuisine: French
serves: 4
  • 500ml non dairy milk (I used home made cashew milk)
  • ½ teaspoon vanilla essence
  • 1½ tablespoons sugar
  • ¾ teaspoon agar powder
  • 4 tablespoons sugar
  • 1 tablespoon water
  1. Mix the milk, vanilla essence, 1½ tablespoons of sugar and the agar powder in saucepan. Put on the heat and bring to the boil, stirring. Turn off and leave to cool.
  2. Put the remaining sugar and a tablespoon of water into a pan and put over the heat, shaking the pan. Let the sugar come to the boil and caramelise it until it is a dark golden colour. Do not allow it to burn.
  3. Put a few spoonfuls of the caramel in the bottom of four small ramekins and pour the custard mix in on top. Refrigerate until set.
  4. Turn out onto a plate. It should come out easily and the caramel should run over the custard like a sauce.
It is a bit difficult to exactly say how much agar to use. It can vary a bit. Don't be discouraged if your first attempt turns out too rubbery, just make the recipe again with less.
Recipe by quinces and kale at