Conclusion: With each spoonful of this Vegan Crème Caramel, we celebrate not only the art of cooking but also the joy of sharing delicious moments with others. Let’s relish in the sweetness of success and the richness of flavor as we embark on this culinary adventure together. Cheers to kindness, creativity, and the simple pleasure of enjoying a homemade dessert made with love. Let’s dig in and savor every blissful bite!
Recipe isn’t mine, it’s from Cheer Seeds(I’ve stumbled upon them on YouTube.)I’ve listed ingredients in the recipe and the ingredients that I used/changed. Some Negative Nelly already attempted to soil this post with negativity but we will not let that get in the way. Before pitchforks get sharpened, torches get lit and nut jobs go rampant, Let’s all chill and relax shall we?
Enjoy Team
Recipe: 4 Servings
Caramel
1/2 cup sugar
3tbsp water
1tsp vinegar
put all ingredients into a sauce pot, bring it to a boil on medium heat until golden.DO NOT STIR, take it off heat and pour the sauce evenly on ramekins. Set aside.
Custard:
2 & 1/2 cups of soy milk
60g of sugar
2tbs cornstarch
1 tsp Agar Agar
1 tbsp Vanilla Essence/Paste (I used paste hence the vanilla seeds presence)
-Put all ingredients in a medium sauce pot on medium heat and keep stirring until it boils. Make sure to keep stirring even when boiling to ensure that the agar dissolves properly to give you that bouncy texture. Pour custard into the ramekins and chill in the fridge for at least 4 hours.
To serve, dip half of the ramekin on warm water and use a butter knife to loosen the side. Use a plate to cover the top and boom flip dat thang and voila! Crème Caramel. Enjoy!
