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!
Photos: Maarja Urb
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