VEGAN CARAMEL CUSTARD POTS

This is a simple recipe that gives a twist to the traditional custard pots. It's naturally gluten-free.

I got the inspiration for the cooking method from a Le Cordon Bleu’s sweet sauce recipe I once made for New Year’s Eve. So you’ll have to make some caramel and then add the rest of the ingredients to get the custard.

Notice that you will need coconut milk, the one that comes canned and is around 24% concentrated.

Finally, to give a special touch to your custard, I suggest adding a little bit of sea salt before consumption. That will make a nice salted caramel custard.



         INGREDIENTS: (for 2 people)

·         1 can (400 ml) coconut milk with a 24% coconut concentration approx.

·         ½ cup (112 ml) plant-based milk of your preference

·         2 & ½ tbsp cornflour (cornstarch)

·         70 gr granulated white sugar

·         ¼ vanilla pod

·         Coarse sea salt (optional)

 

METHOD:

1.      Pour the coconut milk with the vanilla in a saucepan and heat it over medium heat until it starts boiling. When the milk begins rising, then turn off the heat and keep it apart without taking the vanilla out of the milk.

2.      Now, put the sugar in another saucepan and heat it over low heat until it melts into caramel. When it's almost done, heat again the coconut milk and strain it.

3.      Without taking the caramel apart from the heat, pour the hot coconut milk over it and stir constantly until all the caramel crystals disappear.

4.      Meanwhile, in another container, mix the cornflour and the ½ cup of plant-based milk. When the crystals have melted, pour the cornflour and stir well until it thickens.

5.      Serve it in individual pots and let it cool. Dust a little bit of coarse sea salt before eating them for a salted caramel effect.

 

NOTES:

Note 1: Before using the vanilla pot, softly squash it with the non-cutting side of a knife and then cut it vertically.

Note 2: Make the caramel over low heat, otherwise, it will burn. Besides, don't use anything to stir it because that makes it crystalize. Instead, grab the saucepan by the handle and move it making circles to mix the sugar that’s not melted with the caramel.

Note 3: To avoid lumps, mix the milk and the cornflour in a jar and shake it energetically. Then, when pouring into the caramel and coconut milk mixture, start by stirring well with a French or balloon whisk and, at the same time, pour the cornflour without stop stirring.

Note 4: Custard tends to form a skin on the surface when cooling. If you don't mind, then serve it and eat the custard when cold. But if you don't like that skin you can prevent it from forming by covering the pots with film to skin (i.e. in direct contact with the custard) until cooled or by stirring the custard every few minutes until cold (this method is less harmful to the environment as it doesn't use plastic).

Note 5: When adding the coconut milk to the caramel, crystals may form. Don't panic! It's normal. Keep cooking and stirring over low heat and they will melt.


I hope you like this recipe, it's simple, delicious and a nice way to give a twist to the traditional vanilla custard.

If you have already tried it, don’t forget to leave your comment in the box at the end of the original post. Or, if you upload any photo to Instagram, mention the hashtag #poramoralosgofres or me (@poramoralosgofres), since I will love hearing from you. Also, if you have any doubt, I will be pleased to answer you in the comments section or (why not?) via e-mail to llucia@poramoralosgofres.com.

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Thank you for joining me and… see you in the next recipe!!!

Por amor a los gofres

www.poramoralosgofres.com