Luscious Crème Caramel


I first came up with a vegan crème caramel that was published in my first book Mouthwatering Vegan several years ago.  Since then I have made many a crème caramel (known as ‘flan’ in the US, but this seems to be the simplest, fastest to make and the most rewarding to serve.

Crème caramel is a light creamy dessert and the custard gives it that vanilla hint and lovely colour – whilst the caramel sauce rounds it off nicely with a toasty rich and moreish flavour.

I love crème caramel – I made another vegan version with coffee, a semi raw version published in my cookbook YASOU.  But this simple little crème caramel /flan is delightful and ideal for all seasons.  As it’s vegan, it’s quite impressive to share with loved ones, and it is also delicious served with a touch of cognac during the winter months, or whipped vegan cream for that extra touch.  Either way, you won’t regret the results.

Let me know how yours fairs once you’ve made it.  What a relief not to have to bake this recipe, unlike the traditional non vegan version. Egg free, Cholesterol free, bake free – a real time saver !

NOTE :  I didn’t take step by step photos on this occasion as I was out of battery for the first time in years during a recipe – but, the result of the finished product speaks for itself.

Makes 4+ portions, depending on size of ramekins or serving dish, but it’s very easy to eat !

INGREDIENTS FOR THE CARAMEL SAUCE
120g sugar
50g /4 Tbsp water

METHOD FOR THE CARAMEL SAUCE

Place the sugar in a saucepan, on a low heat.

It will take 7 to 8 minutes before the sugar caramelises.  Then carefully add the water and stir – be careful as the sugar will bubble.  As you slowly stir the mixture, the sugar and water will consolidate and make a lovely rich brown syrup.

You will need to make sure the heat is real low, and once you’ve done that, then you’re ready to pour the syrup into your ramekin dishes or your flan dish.  Be sure once you’ve done that to whirl the flan container or ramekin dishes so that the caramel syrup is evenly distributed.

INGREDIENTS FOR THE CRÈME/CREAM/FLAN
3 cups soya or creamy coconut milk
¼ cup white sugar
2 Tbsp custard powder (I use this instead of cornstarch for the colour)
a pinch of kala namak, for that slight eggy taste (optional)
1 tsp carageenan or agar agar

METHOD FOR THE CRÈME/CREAM/FLAN

Place the ingredients in a large bowl and whisk, or blend in a high speed blender.

Then pour into a saucepan and heat the mixture on a low heat, stirring continuously until it is thick.  Taste for sweetness, then pour into your flan dish or ramekin dishes, allow to cool completely, and refrigerate for 3-4 hours or preferably overnight.

Turn the flan onto a plate, or onto small saucers, serve, and spoon the caramel on the top

That’s it !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

Luscious Crème Caramel

Recipe by Miriam SorrellCourse: Dessert, SweetCuisine: French
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes

Delicious, easy to make Crème Caramel

INGREDIENTS

  • Caramel Sauce
  • 120g sugar

  • 50g /4 Tbsp water

  • Crème /Flan
  • 3 cups soya or creamy coconut milk

  • ¼ cup white sugar

  • 2 Tbsp custard powder (I use this instead of cornstarch for the colour)

  • a pinch of kala namak, for that slight eggy taste (optional)

  • 1 tsp carageenan or agar agar

METHOD

  • Caramel Sauce
  • Place the ingredients in a small saucepan, add the sugar and stir on a low heat.
  • It will take 7 to 8 minutes before the sugar caramelises.  You can then add the water and stir, so that the sugar and water consolidate and make a syrup.
  • You will need to make sure the heat is real low, and once you’ve done that, then you’re ready to pour into your ramekin dishes or your flan dish.  Be sure once you’ve done that to whirl the container or dishes so that the caramel is evenly distributed.
  • Crème /Flan
  • Place the ingredients in a large bowl and whisk, or blend in a high speed blender.
  • Then pour into a saucepan and heat the mixture on a low heat, stirring continuously until it is thick.  Taste for sweetness, then pour into your flan dish or ramekin dishes, allow to cool completely, and refrigerate for 3-4 hours or preferably overnight.

  • Turn the flan onto a plate, or onto small saucers, serve, and spoon the caramel on the top.
  • That’s it !

 
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2 Comments

  1. I used 2 cups almond milk and 1 cup coconut milk/cream, used agar, and I didn’t have custard powder so substituted with equal part cornstarch and a pinch of turmeric for color. I also mixed in some vanilla extract after i took the mixture off the heat. It came out so delicious! I was expecting for it to have the agar crunch/texture but it’s creamy like a traditional flan. Unfortunately I overcooked the caramel sauce so the flavor was a bit off but still good so I know it will be better the next time around when I get it right. Definitely will be making this again, thank you for the sharing this recipe! 🙂

     
  2. Hi there Ari, I’m sure it came out perfect from what you explained. You actually recreated a perfect custard with the cornstarch and the turmeric – as for overcooking the caramel, well, the sugar is usually quite overcooked, hence the colour (due to oxidation) – I think you did a marvellous job, and so, well done and hope you continue to make and enjoy it for many years to come !

     

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