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Creme Caramel

Source of Recipe

BL Olson


List of Ingredients

mild flavoured oil (to grease the moulds)
100 g (3 1/2 oz) caster sugar (superfine granulated) I used
normal sugar without a problem
5 tbsp (9 tsp) cornflour (cornstarch)
2 cups rice milk (author used soy)
1 cup coconut milk
2 tbsp (6 tsp) pure maple syrup
1/4 tsp ground cinnamon
2 tsp GF vanilla extract
1 tsp agar powder



Recipe

1. Lightly oil four 1 cup moulds.

2. In a small heavy based saucepan, heat the sugar, stirring regularly until it melts. Continue to heat gently until the syrup starts to turn light golden brown. Do not overcook or the caramel will solidify in the bottom of the moulds. Remove from heat and immediately pour into prepared moulds. Swirl to coat the bottom of the moulds.

3. To make custard, place the cornflour in a small jug. Add a ittle rice milk and mix to a smooth paste. Set aside.

4. Place the remaining rice milk, coconut milk, maple syrup, cinnamon and vanilla in a saucepan. Sprinkle the agar powder over the top and stir to combine. Bring to a boil and allow to boil gently for 2 minutes, stirring occasionally.

5. Stir through the cornflour/milk mixture and simmer gently for 1 - 2 minutes.

6. Pour into the prepared moulds and chill for 1 - 2 hours or until set.

7. To serve, invert moulds on to serving plates.