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Vegan Crème Caramel

Vegan Crème Caramel

Tatyana
Smooth, light and creamy crème caramel that’s easy to make and swimming in delicious caramel sauce.
5 from 1 vote
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Course Dessert
Total Time 30 minutes
Servings 2

Ingredients
  

Caramel

  • 25 g white granulated sugar
  • 20 g water

Flan

  • 250 g unsweetened soy or cashew milk, or other creamy plant based milk
  • 1 tsp vanilla extract or paste, or scraped vanilla bean
  • 13 g cornstarch
  • 1 tsp tapioca starch
  • 20 g white granulated sugar
  • 10 g brown sugar
  • 2 tsp nutritional yeast
  • pinch of salt
  • pinch of turmeric

Instructions
 

Caramel

  • Have 2 4-oz ramekins or small mason jars in a warmed oven so the caramel is easier to spread once it’s poured.
  • In a (very) small saucepan, combine the sugar and water for the caramel and place on medium heat. Cook it until it’s a deep amber colour without stirring. Just swirl the pan occasionally if you see that it’s colouring unevenly. It’s a small quantity so it’ll happen fast, don’t walk away from it. And please be careful when working with caramel as it gets very hot.
  • Once it’s a deep amber colour, take it off the heat immediately and pour an equal amount into the ramekins (it will take all the caramel exactly), swirl them to coat the whole bottom, and set aside to cool and harden.
    *To clean the saucepan, simply fill it with water and bring it to a boil to dissolve any bits of caramel left.

Flan

  • Pour the milk and vanilla into a small saucepan.
  • In a small bowl, whisk together the cornstarch, tapioca starch, sugars, nutritional yeast, salt and turmeric. Then whisk in about 1 tbsp of the milk until no lumps remain, and pour it all into the saucepan.
  • Place over medium heat and stir constantly until it thickens. If you stop stirring for a few seconds it should bubble. Then pour it over the caramel in the ramekins.
  • Cover the surface with cling film to prevent a skin from forming, and place them in the fridge to set and let the caramel dissolve. At least 6 hours (at which point there might still be some hard caramel at the bottom) or preferably overnight.
  • Then to serve, run a knife around the top edge to release it, place a plate upside down over the ramekin and flip them both together to turn it out. You might need to give it one good shake (with the plate still secured under it) for it to release.

Notes

  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
  • Feel free to use flavourings other than vanilla. Like infusing the milk with spices or tea.
  • They can be kept in the fridge (still in the ramekin) for up to 2 days.