This dreamy vegan orange creme caramel is zesty, sweet and so creamy! The best thing is that this dessert requires no baking and is really quick to make. You can make this the night before and let it set overnight in the fridge! It will be ready to enjoy the following morning. Because who doesn’t like dessert for breakfast!
It’s the first day of February and this month, I am encouraging myself to eat less dairy, refined sugar, and processed foods. I am encouraging myself to be a lot more conscious of what I am eating every day. I am trying to create more dessert recipes using healthier alternatives. For example, opting for coconut sugar, date sugar ( until recently, I did not know this was an option), honey or maple syrup over processed refined sweeteners. Also, using more gluten-free flour options like almond flour, hazelnut flour or coconut flour. Of course, using these alternatives does not yield the best-looking dessert and the texture may be a little weird as well but I think I can set those aside knowing that it is better for me.
Today, I am sharing a really easy vegan orange creme caramel that requires no baking. I used coconut cream and coconut sugar to sweeten the dessert. The caramel is also made with coconut sugar. You can sweeten the custard with maple syrup or honey as well! This dessert takes 15 minutes to make and just a couple of ingredients. Full recipe is below!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 3 hours |
| Servings |
4
|
- 1 1/2 organic coconut cream ( 1 can)
- 1 teaspoon vanilla paste (extract or powder)
- 4 tablespoons corn starch ( or agar agar powder )
- 1/3 cup coconut sugar
- 1/2 juice of an orange
- 1/4 teaspoon salt
- 3/4 cup coconut sugar
- 2 tablespoons water
Ingredients
Caramel
|
|
- First, make the caramel. In a small sauce pan on medium heat, pour the sugar and two tablespoons of water. Allow the sugar to thicken this will take about 8-10 minutes. Keep an eye on it to ensure it does not burn. Once ready , pour the caramel into any ramekin of your choice. The caramel should yield four cups.
- Next, in a medium sauce pan on medium heat, pour the coconut milk, juice of half an orange, vanilla paste, coconut sugar, and stir.
- Then, in a small bowl add the corn starch and a little bit of water and stir until powder is fully dissolved. Pour the corn starch into the sauce pan and stir constantly. The cornstarch actives in heat so continue stirring until mixture thickens this will take about 6-7 minutes.
- Once the mixture has thickened, pour equal portions into each ramekin over the cooled caramel. Then, cover with plastic wrap and refrigerate for at least 3-4 hours until set.
- When you are ready to serve the vegan orange creme caramel, you will need to place the ramekin in roasting pan with hot water about just an inch deep. Place each ramekin into the water for just a minute this will help to release the creme caramel out of the ramekin easily. Invert each dish onto a plate and enjoy this delicious easy to make vegan orange creme caramel!
