The recipe for my Vegan Crème Caramel is here! Woo!
I can’t even tell you how incredibly creamy this custard is. Seriously, I can’t. You need to make it! It pairs beautifully with the coconut sugar caramel sauce, which is rich and decadent.
Aside from being vegan, they’re also free of gluten, soy and oil.
You only need 7 ingredients, and as always with my desserts, it’s easily put together. Plus there’s no baking actually involved, only some stove top cooking, as they set the fridge instead.
My fridge is filled with these at the moment, much to my husbands delight, so I’m off to have one (don’t mind it being mid afternoon).
A note for you:
I’ve done a million trials of these, and some come out perfectly, others with some cracks. Don’t worry, they all taste delicious.
Did you make this recipe? Please leave a comment below, share it or tag a picture @amylecreations on Instagram and hashtag it #amylecreations. I would love to know how it went!
*Here in Australia, cornflour is the same as cornstarch. It is for thickening purposes and is white, not yellow. (I’ve heard in America, cornflour is called cornstarch).