These puddings are adapted from my vanilla Vegan Creme Caramel recipe. In the name of Valentines day, whether you celebrate it or not, I thought it’d be the perfect time to bring out the chocolate edition! Any time is good for a bit of chocolate right?
There are two elements to these Vegan Chocolate Creme Caramels. The first step is to make the caramel sauce. I use a mix of coconut sugar and almond milk for this as I really like the flavour these two ingredients make. Plus it’s also a really easy caramel sauce with no crystallisation issues or turning out too hard when set.
The chocolate custard is pretty much mixing 6 ingredients into a pot until it thickens. Pour this onto the caramel and refrigerate. No baking these!
As well as being vegan, it’s:
- 8 ingredients
- simple to make with only two elements to put together
- no bake
- gluten free
SOME NOTES FOR YOU:
When cooking the custard, you want a really thick custard consistency. This part’s really important because if it’s not thick it might not set firm enough.
I’ve tried using different ramekins and interestingly enough, they produce different results! For the photos I used 9 x 5.5cm ramekins. I found with these, you need to serve the creme caramels right away once you get them out of the ramekins as cracks will start to appear on top. With the 8.5 x 5.5cm pudding moulds I have, no cracks appeared at all.
I found the longer you let it set, say overnight, the easier they come out of the ramekins or moulds.
VEGAN CHOCOLATE CREME CARAMEL
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes (+set time)
- Yield: 2 servings
- Category: dessert
- Method: baking
A creamy chocolate custard with an easy coconut sugar caramel sauce. No bake, 8 ingredients and takes 25 minutes to make.
- 2 tbsp coconut sugar
- 1/2 cup unsweetened almond milk
- pinch of salt
- 1/2 cup unsweetened almond milk
- 2 tbsp cornflour*
- 1 1/2 tbsp cocoa powder
- 3/4 cup full fat canned coconut milk
- 3 tbsp rice malt syrup** (make sure it’s labeled gluten free if needed)
- 1 1/2 tsp vanilla extract
- Combine all the ingredients for the caramel sauce into a saucepan on high heat. Stirring occasionally, bring to a boil being careful it doesn’t spill over. Turn the heat down to a high simmer. Continue to cook the caramel until it becomes darker in colour and slightly thicker. For me, it takes between 14 to 15 minutes.
- Divide the caramel evenly into 2 ramekins. Let cool for 10 minutes before getting started on the chocolate custard.
- Off the heat, add the almond milk, cornflour and cocoa powder into a large pot and whisk together to remove any lumps. Whisk in the rest of the ingredients and place on medium to high heat. Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency. Mine takes about 5 minutes.
- Tap the bottom of the pot onto a bench to remove any air bubbles and divide the custard onto the caramel. Cover with cling wrap making sure it’s directly touching the surface of the custard, trying to avoid any air bubbles. This prevents a skin from forming. Set aside until it has cooled slightly, then refrigerate for at least 6 hours.
- When ready to serve, I fill up a small bowl with hot water and dip the bottom of the ramekins for a few minutes just to make sure the caramel is softened. Use a small sharp knife to go once around the outer edges of the creme caramels. Place a plate on top of each ramekin and carefully turn it upside down. You may have to give it a tap or a light shake. Lift the the ramekin off slowly, and it’s ready to serve!
*Here in Australia, cornflour is the same as cornstarch. I know it can be called different names in other areas of the world, but you want the flour that is for thickening purposes and is white (not yellow).