Vegan Crème Caramel
3/4 cup of caster sugar
¼ of a cup of water
1/2 Tbls lemon juice
In non-stick saucepan the sugar, water and lemon juice and heat on a medium heat and allow to bubble. When it turns a nice golden colour, lower the heat and allow the caramel to turn into a darker medium brown colour.
Pour equal amounts into your ramekins.
2. Cream Custard
560ml soy/rice milk
2 Tbls vegan custard powder (I used All Natural brand)
2 Tbls raw or caster sugar
1 Tbls Agar Agar
1 300g vegan cream (I use Soyatoo)
In a small bowl add sugar, custard powder and whisk in 2 Tbls of the milk until smooth.
In a medium saucepan put remaining milk on to boil.
Take saucepan off heat and whisk in custard mixture and Agar Agar powder.
Return to stove and bring to boil.
Reduce heat and simmer, adding cream.
Stir constantly until thickens.
Add equal amounts of mixture to ramekins.
Preheat oven to 200˚C. Place ramekins in a baking dish (I used a bread pan) and pour in boiling water about 1/2 way up the dish.
Bake for 30-45mins.
Allow to cool then refrigerate for 3-4 hours (or over night).
When ready to serve, place a serving plate over the ramekin and tip upside down. Caramel should have softened and come out with the caramel custard.
I served with strawberries and the bitter sweetness went really well with the sickly sweetness of the dessert.