- Prep Time: 5m
- Cook Time: 15m
- Total Time: 3h 35m
- Serves: 2
- Yield: 2 Crème Caramels
- 2 tbsp coconut sugar
- 1/2 cup unsweetened almond milk
- pinch of salt
- 3/4 cup unsweetened almond milk
- 1 1/2 tbsp cornflour*
- 3/4 cup full fat coconut milk, canned
- 3 tbsp rice malt syrup
- 3 tsp vanilla extract (or to taste)
For the caramel sauce:
- Combine all the ingredients for the caramel sauce into a saucepan on high heat. Stirring occasionally, bring to a boil, then turn down the heat to low. The mixture should still be bubbling slightly.
- Cook for a further 4 to 5 minutes. It will darken as it cooks. Make sure to be stirring now and then, and tasting the caramel towards the end. You want the flavour to become slightly more rich but be careful as it can burn quickly. From the point of turning down the heat, mine is usually done at 4 minutes and 30 seconds.
- Take the caramel off the heat and divide evenly into 2 ramekins. Swirl the caramel around making sure the bottom is completely covered. Place in the freezer while making the custard.
For the custard:
- Off the heat, add the almond milk and cornflour into a large pot and whisk together to remove any lumps. Stir in the rest of the ingredients.
- Place the pot on high heat. When you start to see bubbles forming, turn down the heat to low. Stir regularly throughout, making sure to scrape the bottom to prevent sticking. The custard will thicken, mine usually takes around 6 minutes of cooking. Set aside for a minute, while you remove the ramekins from the freezer.
- Carefully pour the custard over the caramel. Refrigerate for at least 3 hours.
- Once set, use a small sharp knife to smoothly go once around the outer edges of the crème caramels. Take a plate and place it on top of the ramekins. Carefully turn it upside down, lifting the ramekin off slowly.