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View Full Version : Anyone attempted a vegan creme caramel?



VeganJohn
May 12th, 2006, 05:24 PM
I have a recipe that sounds great but I am a bit wary about trying it, for fear that it will be a disaster.

I was wondering whether anyone has tried making one and had any success?

eco
May 12th, 2006, 05:46 PM
I haven't tried it but it sounds good, care to share the recipe?

Pob
May 12th, 2006, 05:54 PM
Yeah, should be pretty straightforward, as long as you can get the custard to set properly.

Post the recipe.
Post the recipe.
Post the recipe.


Ahem - I was a bit of a fan of these back in the day:o

abrennan
May 13th, 2006, 02:28 AM
I have a recipe that sounds great but I am a bit wary about trying it, for fear that it will be a disaster.

I was wondering whether anyone has tried making one and had any success?

Come on John the bloody recipe mate, we're drooling:D

VeganJohn
May 13th, 2006, 11:17 AM
Ok, was out last night so didn't get a chance to go on the computer.

I will now reveal the vegan creme caramel recipe!!




VEGAN CREME CARAMEL

Ingredients:

4 heaped tablespoons icing sugar
250ml sweetened soya milk
250ml rapeseed oil
2 teaspoons vanilla essence
2 tablespoons lime juice
2 dessertspoons cornflour
6 dessertspoons blackstrap molasses, plus extra fordrizzing

To decorate:

strawberries
icing sugar


Method

1. Thoroughly oil six 8cm ovenproof ramekins. Preheat oven to 180C, Gas Mark 4

2. Stir the sugar into the soya milk, then heat until hot but not boiling. Transfer to a food processor or liquidizer. Add oil and mix well. Keep the machine running as you add the vanill aessence and 1 tablespoon of the lime juice. The mixture will thicken slightly.

3. Add the cornflour and mix again. Add the molasses and the remaining lime juice and mix once more. Divide the mixture between the ramekins, place on a baking tray and bake for 25 mins.

4. Allow to cool, then refrigerate for 2 hours.

5. To serve, stand the ramekins in hot water for a few minutes, then carefully run a very sharp, thin knife around the edges. Turn out on to small plates, drizzle with a little molasses and decorate with strawberries dusted with icing sugar.



Sounds like it could work, I'd be interested to hear any success stories!!

Pob
May 13th, 2006, 07:02 PM
Wonder if it would work with caramelised sugar (eg by putting sugar on top and grilling or blow-torching) on it rather than BS molasses (I don't got none of them).

Would lemon juice substitute for lime juice? Or is it a pectin thing?

twinkle
May 13th, 2006, 07:18 PM
Yeah, I don't like the idea of blackstrap mollasses in a creme caramel - sounds like one of those freaky unnecessary substitutions that some vegan recipes have to try and insert extra vitamins into you.

Tigerlily
May 13th, 2006, 07:37 PM
Yeah, I don't like the idea of blackstrap mollasses in a creme caramel - sounds like one of those freaky unnecessary substitutions that some vegan recipes have to try and insert extra vitamins into you.

Haha, agreed.

Mr Flibble
May 13th, 2006, 09:42 PM
I have in my cupboard creme caramel mix. I bought it ages ago and have been too scared to try it. It looks vegan ingredients wise, thou isn't labelled as such.

I agree btw, lime juice and molasses?! Sounds like an insane redneck vegweb recipe to me ;)

Poison Ivy
May 13th, 2006, 09:56 PM
There's a recipe here:-

http://www.drweil.com/u/Recipe/Recipe10133/

that sounds promising creme-caramel wise (or at least actually sounds more like a like creme-caramel than the one with blackstrap molasses in it!!:eek: ):)

VeganJohn
May 13th, 2006, 10:25 PM
I guess we will have to try them both and compare. I seem to remember creme caramel having a dark, runny ingredient in it, inside the pudding when you put your spoon in. I could be wrong though, it must be 10 or more years since I ate one.

VeganJohn
Jun 10th, 2006, 05:30 PM
Well, I tried the blackstrap one and it was surprisingly good. Only problem was I forgot how powerful my oven is and it was slightly burnt. After I had put them in the fridge overnight, the next day they tasted really good. My omni parents gave my efforts an 8 out of ten. Molasses and soya milk seem to blend together to make a great creamy toffee type substance when heated. The lime juice did add to the flavour.

I am going to try the other recipe too though, to see how it compares.

I made an amazing tofu raspberry cheesecake as well, best I've ever made. I was really pleased :)