vegan crème caramel
I came across this recipe in a posting on Facebook that referred to a vegan crème caramel on the Good Natured Food blog. The original is in Bulgarian, but I thought Google made an adequate, if slightly humorous, job of translating. Sadly Google or the original recipe got the amount of agar wrong, suggesting 1 Tablespoon. I could have played ice hockey with the original puck that was produced. 🙁
After a bit more google research I found that the normal ratio of agar powder to liquid is 1 teaspoon to 2 cups of liquid. Which explained the puck. Fortunately the dog liked it.
Luckily the recipe is so quick to make I tried again with a quarter of the amount of agar powder (1 teaspoon). Much better. Next time I’d even try it with slightly less so it is even softer with a proper wobble. I’ve adjusted the recipe down to 3/4 teaspoon.
Of course I have tinkered, and not just with the agar. The original recipe calls for vanilla soymilk and I used soymilk with vanilla essence in the original hockey puck, but the soymilk tasted a bit beany. So on the second attempt I used homemade cashew milk which is richer, sweeter and more suited to dessert I think.
Unfortunately the photo isn’t great and I didn’t caramelise the sugar enough, so it all looks a bit pale. It does taste good though.
- 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
- 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.
- 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.
- 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.
- Turn out onto a plate. It should come out easily and the caramel should run over the custard like a sauce.