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Vegan Creme Caramel with Salted Coconut Crumble Recipe

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4.2 from 11 reviews

This Vegan Creme Caramel recipe is a delightful plant-based take on the classic flan, offering a rich and creamy vanilla custard layered over a luscious caramel sauce. Choose between a refined sugar-free caramel made with maple syrup and coconut sugar, or a traditional caramel made with sugar and water. The custard is thickened with agar powder and cornstarch for a perfect set, while the optional salted coconut crumble adds a crunchy texture and depth of flavor. Perfectly chilled and beautifully presented, this dessert serves four and is ideal for a dairy-free, vegan treat.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Refined Sugar-Free Caramel

  • 2 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1/4 tsp white vinegar (or lemon juice)
  • 1/8 tsp salt

Traditional Caramel

  • 1/4 cup sugar
  • 1 tbsp water
  • 1/8 tsp salt

Vanilla Custard

  • 1 and 1/2 cup unsweetened plant-based milk
  • 3/4 cup coconut cream
  • 3 tbsp maple syrup (or sugar)
  • 2 tbsp cornstarch
  • 3/4 tsp agar powder
  • 2 tsp vanilla extract

Salted Coconut Crumble (optional)

  • 2 tbsp shredded coconut
  • 2 tbsp large coconut flakes
  • 1 tsp maple syrup
  • 1/8 tsp salt

Instructions

  1. Choose caramel type: Decide whether to prepare the refined sugar-free caramel or the traditional caramel based on your preference.
  2. Make Refined Sugar-Free Caramel: Combine maple syrup, coconut sugar, white vinegar, and salt in a small saucepan. Heat over medium heat, stirring regularly until the mixture starts boiling. Boil for 30 seconds while watching carefully to prevent burning.
  3. Divide caramel: Pour the caramel evenly into 4 small ramekins, tilting each to spread the caramel on the base. Allow to cool for at least 20 minutes.
  4. Make Traditional Caramel: In a light-bottomed saucepan, mix sugar, water, and salt. Heat over medium heat without stirring until sugar begins melting and bubbling. Expect crystallization, which is normal; continue heating carefully.
  5. Caramelize sugar: After 1-2 minutes post crystallization, the sugar will turn golden brown. Continue heating for another 10-20 seconds until amber color appears; remove from heat promptly to avoid burning.
  6. Divide caramel: Pour caramel into 4 ramekins and tilt to spread evenly. Let caramel harden at room temperature.
  7. Prepare vanilla custard: Whisk plant-based milk, coconut cream, maple syrup (or sugar), cornstarch, agar powder, and vanilla extract in a saucepan until cornstarch dissolves.
  8. Cook custard: Heat custard mixture over medium heat, whisking constantly, until it boils and thickens.
  9. Cool and transfer custard: Allow custard to cool for about 5 minutes to avoid melting caramel, then pour it gently over caramel in the ramekins.
  10. Chill dessert: Let the ramekins cool at room temperature briefly before refrigerating for at least 8 hours or overnight to set the custard and soften the caramel layer.
  11. Serve: Run a knife along ramekin edges, invert onto plates so caramel sauce coats the custard top. Garnish with the salted coconut crumble if desired.
  12. Make salted coconut crumble (optional): Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper. Mix shredded coconut, coconut flakes, maple syrup, and salt in a bowl. Spread on baking sheet and bake for about 10 minutes until golden brown. Cool completely before using as a topping.

Notes

  • Choosing a cooled custard before pouring helps prevent the caramel from melting and keeps distinct layers.
  • Agar powder is used as a vegan gelatin substitute to set the custard nicely.
  • Keep a close watch on caramel to avoid burning, especially with traditional caramel.
  • Refrigerate for a minimum of 8 hours to ensure the custard sets perfectly.
  • The salted coconut crumble adds a delightful texture contrast and a hint of saltiness to balance the sweetness.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-creme-caramel-with-salted-coconut-crumble-recipe/