Creme Caramel
A classic dessert that is very special because the texture is very soft, smooth and melts in the mouth, With just the right amount of sweetness and a thick, fragrant caramel sauce, this plant-based version retains the original's deliciousness without eggs or dairy, and has a beautiful, golden, shiny appearance. Easy to make, and an elegant sweet treat that everyone will love.
Shared by Novita Suhardiani
Time
30 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 150 grams of granulated sugar
- 3-4 tablespoons of water
- 500ml thick coconut milk/vegetable milk
- 40 grams of cornstarch
- 50 grams of granulated sugar
- 1 teaspoon vanilla extract
- A pinch of salt
👩🍳 Instructions
- 1
Make the caramel: Heat the sugar and water in a pan over medium heat, stirring gently until the sugar melts and turns golden brown. Immediately pour into the mold, smooth it out, and let it harden.
- 2
Combine coconut milk/plant-based milk, granulated sugar, cornstarch, vanilla, and salt in a saucepan. Stir well until dissolved and there are no lumps.
- 3
Cook the mixture over low heat, stirring constantly, until it thickens, bubbles, and feels thick. Remove from heat and strain until the mixture is very smooth.
- 4
Pour the hot mixture into the caramel-filled molds. Let cool at room temperature, then refrigerate for at least 2-3 hours until completely solid.
- 5
When ready to serve, gently invert onto a serving plate to allow the caramel to flow beautifully over the top. Serve chilled.