Creme Caramel (*SF)

[Guest guest]

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.