Crème Caramel is a delicious custard like Crème Brûlée but instead has a soft caramel topping.
- 1 1/2 cup raw sugar
- 1 tbsp vegan butter
- 12 oz firm silken tofu
- 1 tbsp vanilla extract
- 3 tbsp cornstarch
- 2 cups full fat coconut milk
- Preheat oven to 325 degrees F. On the stove, add sugar to a non-stick pan on medium heat; when the sugar starts to dissolve add the butter. Once the sugar starts to boil divide the caramel among your ramekins and let cool for 2 minutes.
- While the caramel is cooking, add tofu and coconut milk to a blender and blend until smooth. Add the mixture to another non-stick sauce pan on medium heat, stirring continuously. Add in the cornstarch and continue to stir until the cornstarch has fully dissolved. Remove from heat and start filing your ramekins about 3/4 full. Add the ramekins to a glass casserole dish and fill the casserole dish with water until it reaches the half way point of the ramekins. Place in the oven to bake for 45 minutes. After 45 minutes, let cool at room temperature for 15 minutes, then place in the fridge for a couple of hours. After a couple of hours, turn the ramekins upside down on a saucer and the crème caramel should come out whole with a nice caramel top. Serve and enjoy.
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