Recipes

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:  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.    Dissolve 3 tbsp Organic Coconut Milk Powder in 2 cups warm water to create reconstituted coconut milk.    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).    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.    Pour the mixture through a sieve, let it cool for 20 minutes then transfer to the ramekins.    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!