I couldn’t take it anymore. I confess that my appetite for crème caramel (my ex-favourite dessert) had dominated my afternoon. I insisted that by last night I would eat a crème caramel for an after-dinner treat. So, lo and behold, my dream came true. The best part of the dream was that it tasted so creamy, so flavoursome – like one of the most delicious vegan desserts I have ever had. Making it was both a challenge and a mind-bending experience, but all worthwhile. You’ll want to earmark this one. Oh, and did I forget to mention ? It’s as easy as pie to make and bake. For an extra special taste, add a few drops of cognac and then . . . we can all meet in heaven.
Makes 4-6 portions (depending on ramekin dish size)
INGREDIENTS FOR THE CARAMEL
- 3/4 cup of white sugar (vegan)
- ¼ of a cup of spring water
- a squeeze of a fresh lemon
INGREDIENTS FOR THE CRÈME
- ½ pint of soya milk
- ½ pint of soya cream (I use Provamel)
- 2½ tbsp custard powder (not heaped)
- 2 tsp egg replacer (I use Orgran)
- 1½ tbsp white sugar (not brown, as it will alter colour and not look appetising enough)
- 1 tbsp maple syrup
- ½ tsp crushed cardamon (optional)
METHOD FOR MAKING THE CARAMEL
Place the sugar, water and lemon juice in a small non-stick frying pan 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 (that is where the flavour lies). When this has happened, pour in equal amounts into ramekin dishes or a glass dish – it must not be shallow, as you don’t want a pancake. Ramekin dishes work well, however.
METHOD FOR MAKING THE CRÈME
Place the custard powder and egg replacer in a medium sized glass bowl, add ¼ cup of the milk, and mix into a paste. Now add the remaining milk and soya cream, and continue to mix.
Add the remaining ingredients, and using an electric hand blender (or by hand if you don’t have one) stir very well. Finally, use a soup ladle to pour equal amounts of the crème mixture on top of the caramel. Do this gently in order not to over-agitate the base.
Now gently place the ramekin dishes in a larger glass pyrex oven dish, and slowly half fill it with boiling water. Place this dish in a hot oven (200°C), and allow to bake for 45 minutes . Do keep an eye on them though, as ovens vary.
Take out of oven, allow to cool for 30 minutes, then refrigerate for a few hours – or better still, cook them the day before, and leave them in the fridge overnight.
To serve, scrape around the edges of the ramekin dish with a sharp knife, and turn each crème caramel upside down onto a saucer. The rest will be history.
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
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