Introduction: I am thrilled to share my first attempt at crafting a delectable Vegan Crème Caramel from scratch, a culinary feat I am incredibly proud of. With its velvety custard and luscious caramel sauce, this dessert embodies the perfect balance of sweetness and sophistication. Join me in savoring this moment of culinary triumph and let’s indulge in the irresistible allure of homemade goodness. Let the feast begin!
Edit & Disclaimer: Before we embark on this delightful culinary journey, I must clarify that the recipe for this Vegan Crème Caramel is not originally mine. I discovered it through Cheer Seeds on YouTube and adapted it to suit my preferences. I’ve listed the ingredients I used and any changes I made for transparency. Despite encountering some negativity, let’s remain positive and remember to spread kindness and love. Let’s savor this moment together as a team and revel in the joy of indulging in homemade goodness.
Recipe: 4 Servings
Caramel:
1/2 cup sugar
3 tbsp water
1 tsp vinegar Note: Combine all ingredients in a saucepan and bring to a boil over medium heat until golden. Do not stir. Once caramelized, remove from heat and pour evenly into ramekins. Set aside.
Custard:
2 & 1/2 cups soy milk
60g sugar
2 tbsp cornstarch
1 tsp Agar Agar
1 tbsp Vanilla Essence/Paste (I opted for paste, hence the presence of vanilla seeds) Note: In a medium saucepan over medium heat, combine all custard ingredients. Stir continuously until mixture boils, ensuring Agar Agar dissolves properly for that desired texture. Pour custard into prepared ramekins and chill in the fridge for at least 4 hours.
Serving: To serve, immerse half of each ramekin in warm water and use a butter knife to gently loosen the sides. Place a plate over the top, flip, and behold the beauty of your Vegan Crème Caramel. Enjoy every decadent bite!
