Soft & silky dairy free creme caramel. This is one recipe you will need to bookmark!
- 70 g sugar (I used half coconut/half granulated)
- 1.5 tablespoons water
- 568 ml milk (I used unsweetened oat)
- 2 teaspoons vanilla extract
- 2 tablespoons agar flakes (use a measure)
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Get your ramekins out and put them somewhere accessible.
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Put the sugar in a heavy shallow pan and add the water. Turn the heat on low and stir constantly until the sugar has dissolved.
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Turn the heat up (stop stirring) until the mixture has large bubbles and starts to change colour at the edges. Turn the heat off and swirl the pan to get even colouring. Immediately pour the syrup into the ramekins and set aside. Put the pan in soak in hot water.
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Put the milk and vanilla in a large saucepan.
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Sprinkle the agar flakes over the mixture. Leave them to settle.
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Turn the heat on and wait until you have bubbles and it is starting to boil. Using a whisk, mix the agar in. Turn the heat down and leave to simmer for 10-15 minutes (or until the agar has completely dissolved).
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Pour the milk mixture over the caramel and tap gently on the worktop to get bubbles out and to level it.
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Allow to cool for 10-15 minutes then place in the fridge to set and cool. This can take anything from 30 minutes to 4 hours.
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To serve: Carefully loosen the creme caramel from the ramekin using a knife (or dip the bottom of the ramekin in hot water for a few seconds), then tip out upside down.
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Allow the caramel syrup to run over the top and down the sides.
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Enjoy!
