Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 ooh, this sounds good! i have to try it. a vegetarian friend of mine said she could never be vegan because it would mean she couldn't have creme caramel...! if this is really good, i'll make it for her. cheers alice On 24 Jun 2006, at 21:18, Kim wrote: > Creme Caramel > > mild flavoured oil (to grease the moulds) > 100 g (3 1/2 oz) caster sugar (superfine granulated) I used > normal sugar without a problem > 5 tbsp (9 tsp) cornflour (cornstarch) > 2 cups rice milk (I used soy) > 1 cup coconut milk > 2 tbsp (6 tsp) pure maple syrup (I only had around 2 tsp left so > I used 2 tbsp sugar as well) > 1/4 tsp ground cinnamon > 2 tsp GF vanilla extract > 1 tsp agar powder > > 1. Lightly oil four 1 cup moulds. > > 2. In a small heavy based saucepan, heat the sugar, stirring > regularly until it melts. Continue to heat gently until the syrup > starts to turn light golden brown. Do not overcook or the caramel > will solidify in the bottom of the moulds. Remove from heat and > immediately pour into prepared moulds. Swirl to coat the bottom of > the moulds. > > 3. To make custard, place the cornflour in a small jug. Add a ittle > rice milk and mix to a smooth paste. Set aside. > > 4. Place the remaining rice milk, coconut milk, maple syrup, > cinnamon and vanilla in a saucepan. Sprinkle the agar powder over > the top and stir to combine. Bring to a boil and allow to boil > gently for 2 minutes, stirring occasionally. > > 5. Stir through the cornflour/milk mixture and simmer gently for 1 - > 2 minutes. > > 6. Pour into the prepared moulds and chill for 1 - 2 hours or until > set. > > 7. To serve, invert moulds on to serving plates. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2006 Report Share Posted June 25, 2006 It was good !!! The coconut milk made it taste really creamy and the consistancy was just right. Just be careful not to overcook the caramel. I did and half of it solidified on the bottom of the mould. Wasn't really a problem though. I scrapped it off the bottom and stuck the pieces on the top which looked really impessive. I have changed the recipe a little from the original and when I make it again, I'll do the same. And it was really easy to make - easier than the non-vegan version I used to make many, many years ago. Kim , Alice Leonard <alice wrote: > > ooh, this sounds good! i have to try it. a vegetarian friend of mine > said she could never be vegan because it would mean she couldn't have > creme caramel...! if this is really good, i'll make it for her. > cheers > alice Quote Link to comment Share on other sites More sharing options...
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