Creme caramel

Ingre­di­ents for 4 servings: 

Cara­mel:

• 2 tbsp map­le syrup
• 2 tbsp Coco­nut blos­som sugar

Cream:

• ½ tsp mel­ted refi­ned Coco­nut oil (optio­nal)
• 240 ml full fat Coco­nut milk
• 320 ml uns­weeten­ed almond milk
• 80ml map­le syrup
• ½ tsp vanil­la pow­der or non-alco­ho­lic vanil­la extract
• 2 tbsp pota­to starch
• 1 ¼ tsp Agar Agar

Pre­pa­ra­ti­on:

Light­ly grease 4 des­sert bowls or cas­se­ro­le dis­hes with a litt­le coco­nut oil (this is optio­nal, but it makes it easier to remo­ve the crè­me cara­mel). Set asi­de first. 

To make the cara­mel, mix map­le syrup and coco­nut blos­som sugar in a small sau­ce­pan until the sugar has dis­sol­ved and a dark cara­mel is for­med. Divi­de bet­ween the des­sert or cas­se­ro­le dishes.

Place coco­nut milk, uns­weeten­ed almond milk, map­le syrup, vanil­la, sea salt (if using), pota­to starch and agar-agar in a small sau­ce­pan and stir to combine.

Place the pot over medi­um-high heat and cook, stir­ring fre­quent­ly, until the mix­tu­re is thick and sim­me­ring. Remo­ve from heat and allow to cool for 5 minu­tes, then pour into rame­kins. Tap the molds on the coun­ter to remo­ve any air bubbles.

Place in the ref­ri­ge­ra­tor for at least 5 to 6 hours, pre­fer­a­b­ly overnight.

Careful­ly turn out onto ser­ving plates.

Bon appe­tit!

source

Pho­tos: Maar­ja Urb