Indulge in this rich and creamy vegan caramel custard that will impress even the most skeptical dessert lovers. With a luscious texture and a delightful caramel layer, this plant-based version of a classic treat is sure to become a favorite. Perfect for special occasions or a sweet ending to any meal!
Ingredients
- For the caramel:
- 1 cup coconut sugar
- 1/4 cup water
- 1 tablespoon coconut oil
- For the custard:
- 1 can (400 ml) full-fat coconut milk
- 1/4 cup almond milk (or any plant-based milk)
- 1/4 cup maple syrup
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon turmeric powder (for color)
- Pinch of salt
Instructions
Start by making the caramel. In a medium saucepan, combine the coconut sugar and water over medium heat. Stir until the sugar dissolves.
Once dissolved, stop stirring and allow the mixture to boil without disturbance until it turns a deep amber color, about 5-7 minutes.
Remove from heat and carefully whisk in the coconut oil until fully combined. Quickly transfer the caramel into a 9-inch round tart pan or individual ramekins, swirling to coat the bottom. Set aside to cool and harden.
Next, prepare the custard. In a blender, combine the full-fat coconut milk, almond milk, maple syrup, cornstarch, vanilla extract, turmeric powder, and a pinch of salt.
Blend until smooth and well combined. Pour the mixture into a saucepan and cook over medium heat, stirring continuously until it thickens, about 5-7 minutes. It should coat the back of a spoon.
Once thickened, pour the custard mixture over the cooled caramel layer in the tart pan or ramekins. Smooth the top with a spatula.
Allow the custard to cool to room temperature before refrigerating for at least 4 hours, or until set.
To serve, gently run a knife around the edges of the custard and invert onto a serving plate. The caramel will flow beautifully over the custard, creating a stunning presentation.
Enjoy your decadent vegan caramel custard, and watch as everyone raves about this delightful dessert!