[Vegan Caramel Custard, Unmolded – warm or cold]
...it was just time to make a nice creamy dessert...
...you start by lining a mold with caramel...like we did for
Un Moule Caramelisé...
...then you beat sugar and
flaxseed goo...I added a couple of tablespoons of flour for thickening...and then pour in hot almond milk...
...then pour that over the caramel...
...and bake the mold in a pan of voiling water...regulating the heat so that the pan never quite comes to a simmer...Julia says until a trussing needle stuck in the center comes out clean...mine was quite firm and pulled away from the edge of the mold...but Julia says to run a knife around it before you attempt to unmold...
...so mine was easy to unmold...
...the cream sort of mixed with the caramel for some reason...
...maybe I didn't quite get the caramel thick enough or something...
...but it sliced nicely...
...and was easy to serve...
...and even though it wasn't a perfect presentation...it was still delicious...
Substitutions:
...almond milk for the milk...
...
flaxseed goo and cornstarch for the egg yolks and eggs...
...vegan sugar for the sugar...
Recipe here:
Mastering the Art of French Cooking
pp. 610-611
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