Vegan Creme Caramel Pudding

Ingredients:

Caramel Sauce

• Micro Ingredients® Allulose Sweetener 
• Water 

Custard

• Micro Ingredients® Organic Coconut Milk Powder 
• Micro Ingredients® Allulose Sweetener 
• Micro Ingredients® Agar Agar Powder 
• Micro Ingredients® Xanthan Gum 
• Canned Coconut Milk 
• Vanilla Extract 
• Water 
• Salt 

Steps: 

1. Combine 200g Allulose Sweetener and ⅓ cup water in a saucepan over medium heat, stirring until amber-colored. Pour a thin layer into each ramekin and let it cool. 

2. Dissolve 3 tbsp Organic Coconut Milk Powder in 2 cups warm water to create reconstituted coconut milk. 

3. In a saucepan, combine reconstituted coconut milk, 80g Allulose Sweetener, 65g Xanthan Gum, and 1 tsp Agar Agar powder. Cook over medium heat, stirring until thickened (5-7 mins). 

4. Then add 300g canned coconut milk, 2 tsp vanilla extract, and ¼ tsp salt. Continue to simmer for 5 minutes. The custard will start to thicken more. 

5. Pour the mixture through a sieve, let it cool for 20 minutes then transfer to the ramekins. 

6. To unmold the pudding, run a knife around the ramekin's edge, then carefully invert the ramekin on the plate. Gently lift the ramekin to release the pudding, allowing the caramel to flow down. Enjoy!