Vegan Crème Caramel: A Triumph of Taste and Talent

Introduction: I am thrilled to share my first attempt at crafting a delectable Vegan Crème Caramel from scratch, a culinary feat I am incredibly proud of. With its velvety custard and luscious caramel sauce, this dessert embodies the perfect balance of sweetness and sophistication. Join me in savoring this moment of culinary triumph and let’s indulge in the irresistible allure of homemade goodness. Let the feast begin! 🤤🍮🥄

Edit & Disclaimer: Before we embark on this delightful culinary journey, I must clarify that the recipe for this Vegan Crème Caramel is not originally mine. I discovered it through Cheer Seeds on YouTube and adapted it to suit my preferences. I’ve listed the ingredients I used and any changes I made for transparency. Despite encountering some negativity, let’s remain positive and remember to spread kindness and love. Let’s savor this moment together as a team and revel in the joy of indulging in homemade goodness. ❤️❤️❤️

Recipe: 4 Servings

Caramel:

  • 1/2 cup sugar
  • 3 tbsp water
  • 1 tsp vinegar Note: Combine all ingredients in a saucepan and bring to a boil over medium heat until golden. Do not stir. Once caramelized, remove from heat and pour evenly into ramekins. Set aside.

Custard:

  • 2 & 1/2 cups soy milk
  • 60g sugar
  • 2 tbsp cornstarch
  • 1 tsp Agar Agar
  • 1 tbsp Vanilla Essence/Paste (I opted for paste, hence the presence of vanilla seeds) Note: In a medium saucepan over medium heat, combine all custard ingredients. Stir continuously until mixture boils, ensuring Agar Agar dissolves properly for that desired texture. Pour custard into prepared ramekins and chill in the fridge for at least 4 hours.

Serving: To serve, immerse half of each ramekin in warm water and use a butter knife to gently loosen the sides. Place a plate over the top, flip, and behold the beauty of your Vegan Crème Caramel. Enjoy every decadent bite!

Conclusion: With each spoonful of this Vegan Crème Caramel, we celebrate not only the art of cooking but also the joy of sharing delicious moments with others. Let’s relish in the sweetness of success and the richness of flavor as we embark on this culinary adventure together. Cheers to kindness, creativity, and the simple pleasure of enjoying a homemade dessert made with love. Let’s dig in and savor every blissful bite!


Recipe isn’t mine, it’s from Cheer Seeds(I’ve stumbled upon them on YouTube.)I’ve listed ingredients in the recipe and the ingredients that I used/changed. Some Negative Nelly already attempted to soil this post with negativity but we will not let that get in the way. Before pitchforks get sharpened, torches get lit and nut jobs go rampant, Let’s all chill and relax shall we? ✌🏽✌🏽✌🏽
Enjoy Team ❤️❤️❤️

Recipe: 4 Servings
Caramel
1/2 cup sugar
3tbsp water
1tsp vinegar
put all ingredients into a sauce pot, bring it to a boil on medium heat until golden.DO NOT STIR, take it off heat and pour the sauce evenly on ramekins. Set aside.
Custard:
2 & 1/2 cups of soy milk
60g of sugar
2tbs cornstarch
1 tsp Agar Agar
1 tbsp Vanilla Essence/Paste (I used paste hence the vanilla seeds presence)
-Put all ingredients in a medium sauce pot on medium heat and keep stirring until it boils. Make sure to keep stirring even when boiling to ensure that the agar dissolves properly to give you that bouncy texture. Pour custard into the ramekins and chill in the fridge for at least 4 hours.
To serve, dip half of the ramekin on warm water and use a butter knife to loosen the side. Use a plate to cover the top and boom flip dat thang and voila! Crème Caramel. Enjoy!