Vegan Crème Caramel
Looking for a crème caramel as creamy and luscious as the original made with eggs and cream? Look no further.
- 3/4 cup sugar Add to list
- 1/4 cup water Add to list
- Canola oil spray Add to list
- 1 pound extra firm silken tofu Add to list
- Pinch salt Add to list
- 1 1/2 cups vanilla soy milk Add to list
- 4 teaspoons egg replacer Add to list
- 1 tablespoon arrowroot Add to list
- 1/2 cup maple syrup Add to list
- 1+ tablespoons Kahlua Add to list
Preheat oven to 350°F. Have ready 8 oven-proof custard cups, ramekins or a shallow baking pan, sprayed lightly with oil. You'll also need a large rectangular baking dish filled 1/8 of the way up with water to bake cups or pan in. Prepare this and set aside.
In a small heavy saucepan, combine sugar and water. Over medium heat, without stirring, gently swirl the pan by the handle until syrup begins to form. Increase heat and bring sugar to a light boil. Cover and cook for 2 minutes. Uncover and continue to cook until sugar is thick and dark amber, about another minute or so.
Quickly pour the caramel into the custard cups or baking pan, tilting cups or baking dish to make sure bottoms are completely covered. Set aside.
In a food processor, blend tofu and salt until very smooth, at least a minute.
In a small bowl, mix egg replacer, arrowroot and a small amount of soy milk. Stir until very smooth. Add remaining soy milk. Slowly blend into tofu. Add maple syrup and Kahlua. Blend until very smooth.
Pour tofu mixture into cups and then place cups into the water bath. Bake for 35 to 40 minutes, or until crème caramel has firmed to the touch but is still slightly jiggly.
Refrigerate at least 2 hours or overnight. Before serving, loosen the sides of crème caramel with a sharp paring knife; place plate, serving side down, over cup and turn over quickly. Serve immediately.
Recipe by, former PCC staff